Roy's Melting Hot Chocolate Souffle

By xxcrazymeg69xx

Ingredients

• 4 ounces bittersweet chocolate
• 1/2 cup (1 stick) unsalted butter
• 1/2 cup grandulated sugar
• 2 eggs
• 1/4 teaspoon vanilla extract
• pinch salt
• Garnish
• rasperry sauce
• powdered sugar
• On the side
• 4 scoops vanilla ice cream

Details

Adapted from topsecretrecipes.com

Preparation

Step 1

1. Melt the chocolate and butter together in a medium glass or ceramic microwave-safe bowl in the microwave on high for 30 seconds. Stir, then nuke it again for another 30 seconds.

2. Add the sugar and mix with electric mixer on high speed for 1 minute. Add the eggs, vanilla, and salt and mix for another minute.

3. Open the top and bottom of four 4-ounce cans (such as the kind that hold diced peppers), remove the labels, and clean out the cans. Line the inside of each can with parchment paper. Make sure the paper is pushed all the way down to the bottom of the can so that the souffle will slip out easily when cooked. Position each lined can on an additional piece of parchment paper on a baking sheet.

4. Fill each can with an equal amount of cake batter, cover all of them with plastic wrap, and chill for at least 2 hours or overnight.

5. When you are ready to bake the desserts, preheat the oven to 425 degrees F.

6. Place the souffles in the oven, bake for 20 minutes or until they nearly double in size, then remove them from the oven and cool for two minutes.

7. Place each molded souffle onto the center of a serving plate, carefully remove the can, and peel away the parchment paper. Drizzle the raspberry sauce onto the plate and dust the souffle with a little powdered sugar. Add a scoop of vanilla ice cream to each plate and serve.