Roys Chocolate Souffle

Mom made this for Dad’s birthday “cake”. She says the overnight chill is very important so plan ahead

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

In a saucepan over low heat, melt the butter and chocolate together. Set aside. In a mixing bowl, combine sugar and cornstarch. In a separate bowl, whisk the eggs and yolks together. Add the butter/chocolate mixture to the sugar mixture and whisk thoroughly. Stir in the eggs and whisk just until smooth. Place in the refrigerator overnight.

Heat the oven to 400 degrees. Spritz 4 8 ounce ramekins with cooking spray and divide batter between ramekins.

Bake on the top oven rack for 20 minutes. Serve immediately.

Mom says you can just do 2 ramekins one day and save the batter for a couple of days to have souffle another time.