Chocolate Souffle (Roy's Restaurant)

By Bonnie T

Ingredients

• 6 T unsalted butter
• 4 oz. semisweet chocolate
• 1/2 C sugar
• 1 1/2 T cornstarch
• 2 eggs plus 2 more egg yolks
• Fresh raspberries....optional

Preparation

Step 1

BATTER
Make the souffle batter the day before you'll serve the dish. Put it in the refrigerator overnight. Cold batter is easier to use when molding into your dish.

To make the batter, melt the butter and chocolate together in a saucepan and set aside. Combine the sugar and cornstarch in a mixing bowl and set aside. In a third 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. Refrigerate.

SOUFFLE

Lightly butter your souffle dish and line it with parchment paper that you carefully cut to fit snugly into the dish. Trace a circle roughly double the size of the dish, cut it out and then, tuck it inside.

This ensures that the souffle won't stick to the edges and bottom of the dish and will be easy to serve.

Pour the batter slowly and evenly into the dish; use a silicone spatula to gently coax all the batter in. Preheat the oven to 400 degrees F.

Bake on the top oven rack for 18 minutes. Serve immediately.