Chocolate Souffle

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4 oz. semi-sweet dark chocolate

7 tbls. Butter

¾ cup sugar

1 ½ Tbsp. Cornstarch

2 eggs

2 egg yolks

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

Preheat the oven to 400 degrees. Line the four metal rings with parchment paper. Line a baking sheet with the parchment paper squares, and set the molds on top. Fill molds half full. Place on top oven rack for 25 minutes. Remove the baking sheet from the oven and while holding each mold with tongs, slide a metal spatula underneath, carefully lift, and transfer to a serving plate. Gently lift off the mold and remove the parchment paper. Serve immediately.