melting chocolate soufflés

Hiiiiiii.

You're gonna want to make these Melting Chocolate Soufflés.

... Chocolate Lava Cakes.

... Molten Chocolate Cakes.

Ugh, whatever!  Delicious, ooey, gooey, chocolate cakes.

Chocolate cakes that are... wait for it... GLUTEN-FREE!  Yea-yuhhhh!

The recipe for these chocolate soufflés is from Roy's, which is a Hawaiian Fusion restaurant that we love.  We go almost every time we visit Matt's brother in Las Vegas, and we went to the one on the Big Island last summer.  It's safe to say that it is our favorite restaurant.

So, the recipe tells you to chill the batter overnight.  It's like a melted chocolate slumber party in the fridge that I wasn't invited to.  Extremely unfair.

But, I waited.  Which may have been the hardest thing ever.

Until I had to line the ramekins with parchment paper.  O M G.  Have you tried that?  Arghhhhh!  It's the most annoying and expletive-inducing kitchen task.  Screw you, parchment!

I know.  I am not a person that was blessed with patience.

Good thing that these soufflés are worth the wait.  They are so amazing!  Even more so when paired with a fresh raspberry coulis.  The sweet, yet tart sauce is a perfect complement, and the color is just gorgeous!

So, like I said, you're gonna want to make these.  Make the batter tonight, which will take you all of 10 minutes.  Then, bake them up tomorrow for your honey bunch.  They will love you forever.

Melting Chocolate Soufflés with Fresh Raspberry Coulis {Gluten-Free}
makes 2 soufflés

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Ingredients:
2whole eggs
2 egg yolks
1/2 cup sugar
1 1/2 tablespoons cornstarch
6 tablespoons butter
4 ounces semi-sweet chocolate , chopped (I used Ghirardelli)

Directions:
In a small bowl, whisk together the eggs and egg yolks.  Set aside.

In the bowl of a stand mixer fitted with the whisk attachment, mix together the sugar and cornstarch.

In a saucepan over medium heat, bring the butter to a simmer.  Add in the chopped chocolate .  Stir until the chocolate mixture is melted, smooth, and starts to bubble around the edges.  Remove from heat.

With the mixer on low, pour in the chocolate mixture and mix until combined.  With the mixer still on low, slowly pour in the eggs, whisking until the batter is smooth.  Transfer the batter to a bowl.  Cover and refrigerate overnight.

Preheat oven to 400 degrees F.  Line each soufflé ring mold with a strip of parchment paper and spray with non-stick spray.  Line a baking sheet with parchment paper and place the molds on top.  (For ramekins, line the bottom of each ramekin with a circle of parchment paper.  Spray the bottom and sides of the ramekins with non-stick spray.  Place ramekins on a baking sheet.)

Fill each ring mold or ramekin 2/3 full with the soufflé batter.  Bake on the top rack for 20-30 minutes, or until the top is just set, but the center is still melty.  Remove the baking sheet from the oven.  Slide a metal spatula under each soufflé, and using a pair of tongs, carefully transfer to a serving plate.  Gently lift off the ring mold and remove the parchment paper.  For ramekins, run a knife around the edge, then carefully invert the soufflé to remove, then place it on a serving dish.

Dust the soufflés with powdered sugar.  Serve immediately with fresh raspberry coulis (recipe below) and ice cream, if desired.  Enjoy!

Fresh Raspberry Coulis
2 ounces fresh raspberries (about 12 berries)
2-3 tablespoons sugar
1 teaspoon lemon juice, optional

In a blender or food processor, combine the raspberries, sugar, and lemon juice (if using).  Test for sweetness and add more sugar if needed.  Pour into a fine-mesh strainer to remove the seeds.  Use immediately or refrigerate for 3 days.

*NOTES:
- You could easily double or triple the recipe.  Leftover batter keeps in the refrigerator for up to 10 days.
- Soufflés could even be baked in a well-greased cupcake pan.  Baking time should be reduced.
- To ensure that soufflés are gluten-free, check your brand of cornstarch, as all are not gluten-free.

Source: chocolate soufflé recipe from Roy Yamaguchi of Roy's