I have a soft spot for Roy’s. I celebrated my first wedding anniversary there (in San Francisco) as a way to commemorate our wedding in Hawaii. I went again recently because my office was across the street for a couple of years. I don’t particularly associate chocolate with Roy’s because it’s a Hawaiian fusion restaurant. It’s their Ahi Poke I crave most. But I’m a sucker for molten chocolate cake, so I was thrilled to find that they make their recipe available publicly and that I could make it at home. Rather than making them in rings, I used ramekins. That way I didn’t have to worry about lifting off the ring at the end. If you don’t have the patience to let it refrigerate overnight, refrigerate it for a few hours and let me know how it turns out!
- 1 cup sugar
- 3 tbsp. cornstarch
- 4 eggs plus 4 egg yolks
- 12 tbsp. butter
- 8 oz. semisweet dark chocolate (make sure to use a good quality)
- In a mixing bowl, combine sugar and cornstarch. In a separate bowl, mix eggs and yolks together. In a saucepan, bring butter to a simmer, then add the chocolate. Mix until the chocolate is smooth and begins to simmer along the edges. Combine this chocolate mixture with the sugar and cornstarch and mix thoroughly. Add eggs and mix at low speed until sugar is dissolved and mixture is smooth. Refrigerate overnight in a bowl.
- Preheat oven to 375º. Line 4 metal soufflé rings with parchment paper and coat with non-stick spray. On a baking sheet, place each ring on a square of parchment paper. Fill ⅔ of each ring with the filling. Bake for 28-30 minutes. Remove the baking sheet. While holding each mold with tongs, slide a metal spatula underneath and transfer to a plate. Gently lift the mold off, remove the paper and serve with ice cream.