Roy's Famous Chocolate Souffle

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 6 tablespoons unsalted butter
• 4 ounces semisweet chocolate
• 3/4 cup sugar
• 1 3/4 tablespoons cornstarch
• 2 eggs, plus
• 2 egg yolks

Recipe

• 1 melt butter and chocolate together in a double boiler.
• 2 combine sugar and cornstarch. in a separate bowl, whisk eggs with yolks. add chocolate mixture to sugar mixture; combine thoroughly. add eggs and whisk just until smooth. refrigerate overnight.
• 3 preheat oven to 400 degrees. line a baking sheet with parchment paper and spray with cooking oil. spray molds* with oil and line with parchment. spray parchment with oil. scoop batter into molds so they are 2/3 full. if using small ramekins, cut a piece of parchment to fit the bottom, then spray the sides generously.
• 4 bake on top rack of oven 20 minutes, or until sides are set but center is still undercooked. remove from oven. holding each mold with tongs or potholders, slip a metal spatula underneath and transfer to plate. slip a butter knife between the parchment and the mold to loosen cake; slip off mold and peel off parchment. serve immediately. makes 4 3-inch cakes (if using 8-ounce tomato sauce cans you'll get 6).
• 5 *if you don't have bottomless round dessert molds, 8-ounce tomato sauce cans with the tops & bottoms removed work also.