ROY'S KAANAPALIRoy's Chocolate SouffleROY'S KAANAPALI | Chocolate Souffle 

Roy's Kaanapali is home to one of Maui's most popular restaurants.   After a long day at work (or play in Kaanapali), we love to dine at the bar--the staff always make a point of making you feel like you're family.  We order a mix of appetizers, including their famous Seared Ahi, Ahi Poke, Potstickers, Salmon, and Sushi if its on the list of daily specials.  

Roy's is known for it's Hawaiian fusion cuisine, which is described as "a tempting combination of exotic flavors and spices mixed with the freshest of local ingredients, always with an emphasis on seafood."  Chef Roy Yamaguchi is one of Maui's culinary masters.  He has been awarded the prestigious James Beard "Best Pacific Northwest Chef" award, hosted a popular PBS cooking show, opened restaurants across the nation, and has published several cookbooks.  Their new location is beautiful, overlooking the golf course and the Kaanapali Resort.

We are fortunate to have Roy's Kaanapali share their most requested desert with us, their famous Chocolate Souffle:

Roy's Chocolate Souffle
Begin preparations the night before, yields approximately 7

INGREDIENTS

  • 6 oz butter
  • 1/2 lb semi-sweet chocolate
  • 1-1/2 cups sugar
  • 3 tbs cornstarch
  • 4 eggs
  • 4 egg yolks

METHOD: the day before

  • Melt butter and chocolate over low heat.  
  • Mix sugar and cornstarch together in a bowl.
  • Crack eggs into another bowl, then add egg yolks in with the eggs.
  • When butter and chocolate is melted, add it to the sugar, mix it with a wire whisk, then add eggs and whisk again, just until it looks smooth.
  • Transfer to another container if desired. 
  • Chill overnight (note: batter will keep up to 4-5 days in fridge)

METHOD: the day of your event or dinner

You will need metal souffle rings, parchment paper, pizza pan, tongs, metal spatula, cooking spray

  • Line the metal ring with a strip of the parchment paper, set on the pizza pan on top of the square of parchment paper, spray with Pam, scoop the souffle base into the ring 2/3 full.  For best results and faster baking time, leave at room temperature for one hour before baking.  The pizza pan holds up to three rings, but increases baking time by 1-2 minutes.
  • In a pre-heated 400 degree oven, set on top rack, bake for approximately 20-24 minutes.  YOU MUST PRACTICE, as there are variables in oven temperature, etc.
  • Remove from oven, then with a pair of tongs, hold the mold, slide a metal spatula under it and carefully lift onto a plate.  Slide spatula out gently, lift off the mold and remove the paper.  (If it breaks then you need to bake it a little longer.  If it doesn't run when cut, then bake less.)  Serve immediately while very hot.
  • Optional: serve with fresh fruits, ice cream, and raspberry sauce.
  • For any questions, call Roy's pastry chef at 808-669-6999


  

Roy's Chocolate Souffle comes to us courtesy of Roy's Kaanapali 
2290 Kaanapali Parkway, Lahaina, Maui, Hawaii
808.669.6999
www.roysrestaurant.com