This recipe can be prepared the night before ; it is actually better to let it rest in the refrigerator overnight. You can either use individual ring mold or one big soufflé dish.
4 servings:
4 servings:
- 6 T unsalted butter
- 4 ounces semi-sweet chocolate
- 3/4 Cup sugar
- 1 and 3/4 T cornstarch
- 2 eggs + 2 egg yolks
Melt butter and chocolate over low heat
In a mixing bowl combine sugar and cornstarch.
In a separate bowl whisk the eggs.
Add the melted butter-chocolate mixture to the sugar mixture and mix with a wire whisk.
Stir in the eggs and mix till smooth.
The next day preferably heat the oven to 400°F.
Line 4 metal rings 2 3/4 inches across and 2 inches high (or 6 smaller ones) or soufflé dishes with greased parchment paper.
Fill the mold up to 2/3 and bake for 20 minutes.
