<<Disclaimer: Verify this information before applying it to your situation.>>

Listmates:

This is the recipe from last week that reflects feedback and more
detailed tips.  Since I now know that the recipe is widely available,
I left it intact for this post.  I will do a separate post on my
experience at the Austin Roy's.  The Chocolate Souffle was
scrumptious as I noted below.

Happy Valentine's Day--give the recipe a try.

Betsy
Austin, Texas

Roy's Melting Hot Chocolate Soufflé *
        Note:  Recipe brackets [ ] indicate alternate amounts or
possible changes.

4 ounces semisweet chocolate wafers or chips, such as Guittard
7 tablespoons butter [6 tablespoons]
3/4 cup sugar [1/2 cup sugar]
1 1/2 tablespoons cornstarch [arrowroot starch may be substituted]
2 eggs plus 2 egg yolks

In a mixing bowl, combine sugar and cornstarch.  Have eggs and yolks
in separate bowl.  In a saucepan, bring butter to a boil.  Add
chocolate and whisk until smooth.  Continue to mix until chocolate
begins to simmer along the edges.  Pour into the sugar and cornstarch
mixture and mix until well blended.  Add eggs and mix on low speed
until mixture is smooth and sugar is dissolved.  Pour into a covered
container and refrigerate overnight.

Preheat the oven to 400 degrees.  Line each of four 3-inch metal
baking rings with a strip of parchment paper.  Place four 4-inch
parchment squares on baking sheet and set ring molds on top.  Fill
about two third's full.  Make sure the molds are not leaking.  Place
baking sheet on top oven rack for 20-25 minutes until top is shiny
and indents slightly when touched.

Remove baking sheet from oven.  Holding rings with tongs, slide a
wide spatula under the soufflé, leaving parchment square on the
baking sheet.  Loosen and discard any batter that has leaked out.
Transfer soufflé to dessert plate.  Loosen ring mold with paring
knife if needed.  Serve with a scoop of vanilla ice cream and
raspberry sauce, if desired.  Serve immediately.  Makes 4 servings.

Tips:   If you want to bake only two soufflés at a time leftover
batter can be refrigerated up to 10 days.
        Grease/butter parchment paper.
        6 - 2 inch ring molds may be used.
        If baked in 3-inch ramekins soufflés can be served directly
in them if desired.  Muffin pans may also be used.  Grease ramekins
and muffin pans well.  (Betsy's note: I would use the parchment paper
in the bottom and on the sides of these containers.  For best results
remove the soufflé from the container.)
        The entire recipe can be baked in a small casserole dish and
served at the table.
        Roy's makes their own raspberry sauce (which is scrumptious),
but home cooks can warm raspberry jam thinned with water or liqueur
for sauce if desired.
        There is no baking powder or soda in this recipe.  The eggs
make it rise.
        Chef Christy Hughes said adding a "little flour (to the
mixture) makes killer brownies."
        Splenda can be used in the same amounts, if desired
        Valhrona chocolate chips/discs were suggested and are
available in the bulk section of some markets.  They come in several
different concentrations of chocolate, so you will need to determine
which is closest to the semisweet chips in the recipe.

For questions about the recipe contact:  Bryson Keens, Manager at
Austin Roy's, 512.391.1500  or e-mail message to his attention at
[log in to unmask]

*Original recipe and Kitty Crider's article appeared in Austin
American-Statesman, 2/4/2004, Austin, Texas  http://www.statesman.com
Recipe (including picture) is available at  Roy's Restaurant website
http://www.roysrestaurant.com/docs/desserts_frames.html

This version of the recipe and tips reflects input from celiac
listmates and others.

2/12/04 blb
--

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