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.
