Chocolate Souffle

[kirra]

Chocolate Souffle
Chef Roy Yamaguchi

Ingredients:

6 Tablespoons unsalted butter
4 ounces semi-sweet chocolate
1/4 cup sugar
1 1/4 Tablespoons cornstarch
2 eggs plus 2 egg yolks

Preparation:

In a saucepan over low heat, melt the butter and chocolate together. Set aside.

In a mixing bowl, combine the sugar and cornstarch. In a separate bowl, whisk the eggs and yolks together. Add the melted butter-chocolate mixture to the sugar mixture and combine thoroughly with a wire whisk. Stir in the eggs and whisk just until smooth. Place in the refrigerator overnight.

Preheat the oven to 400 degrees. Line 4 metal rings (about 2 I inches across and 2 inches high) with greased parchment paper. (Alternative, use 6 smaller molds.) Line a baking sheet with parchment paper and set the molds on the sheet. Scoop the mixture into the molds so they are two-thirds full, and make sure the molds are not leaking.

Bake on the top oven rack for 20 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.

Serves 4