On our recent trip to Kauai, we stopped by Roy Yamaguchi’s restaurant Eating House 1849 at the Shops At Kukuiula in Koloa. However, we didn’t come for dinner or lunch but instead for dessert. Our family had been raving all about the Melting Hot Chocolate soufflé since we had arrived and I knew I had to taste it for myself.
The soufflé is served with a beautiful raspberry sauce and a side of vanilla ice cream. However, if you can’t get to one of Roy’s restaurants to have your own soufflé you can make one at home. I emailed the restaurant and they were kind enough to share the recipe for the Melting Hot Chocolate Soufflé. So, yes, this recipe is the same that is served at Eating House 1849. The soufflés are actually quite easy to make and come out beautifully. If you don’t have parchment paper on hand I would recommend using cupcake liners. If you don’t have ramekins you can use a muffin pan (make sure to cook for 20-25 minutes).
- 1 cup sugar
- 3 tbsp. cornstarch
- 4 eggs and 4 egg yolks
- 12 tbsp. butter
- 8 oz. semisweet dark chocolate (make sure to use a good quality variety)
- 1 pound of frozen raspberries
- ¼ cup sugar
In a mixing bowl, combine the sugar and cornstarch. In a separate bowl, mix the 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 around the edges. Combine the chocolate mixture with the sugar and cornstarch and mix thoroughly. Add eggs and mix at low speed until sugar is dissolved and the mixture is smooth. Refrigerate overnight in a bowl (or for a few hours).
Preheat oven to 375º F. Line 4 metal soufflé rings or ramekins with parchment paper (on bottoms and sides) and coat with non-stick spray. Place each ring/ramekin on a baking sheet. Fill ⅔ of each ring/ramekin with the filling. Bake soufflé using rings for 28-30 minutes, if using ramekins bake for 20 minutes. Remove the baking sheet from oven. While holding each mold with tongs, slide a metal spatula underneath and transfer to a plate. If using ramekins let cool and then carefully remove each soufflé (or serve in the ramekin). Serve each soufflé with raspberry sauce and vanilla ice cream.
If using Raspberry Sauce:
- Place raspberries and sugar in a sauce pot and bring to a boil.
- Puree mixture using a blender then strain to remove all the seeds.
- Place strained mixture back on the stove and bring back to boil.
- Refrigerate until ready to use
Here is a great video via Tasty for a visual (though it doesn’t include the raspberry sauce)