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Recipes
Roy's Chocolate Soufflé
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Number of Servings: 2
INGREDIENTS
6 TBSP unsalted butter
4 oz semi-sweet chocolate - I tend to use a dark chocolate (72% or greater)
1/2 cup sugar
1-1/2 TBSP cornstarch
2 eggs plus 2 egg yolks
2 four inch ramekins
DIRECTIONS
Note: If possible, make the mixture one day before and let rest in the refrigerator. This is not necessary; however, even a few hours in the refrigerator gives the mixture a more dense texture. (I make them in the morning, and cook them in the evening).
In a saucepan over low heat, melt the butter and chocolate together; set aside. In a mixing bowl, combine the sugar and cornstarch. In a separate 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. Butter the individual ramekins, and line insides (not the bottom) with parchment paper cut so that it is approximately 2"-3" taller than the ramekin. Divide the batter between the individual ramekins.
At this point, you can either cook the soufflés right away, or if possible, refrigerate them.
Preheat the oven to 400 degrees. Bake on the top oven rack for 30-35 minutes. Remove soufflés from oven, but do not remove them from the ramekins until they have cooled approximately 10-15 minutes. To remove the soufflés, carefully lift the parchment paper by grasping the sides; the soufflés should lift out with the parchment paper. Place each soufflé into a bowl, or onto a plate, and gently peel away the parchment paper.
To serve, either dust with confectioners sugar and serve with fresh strawberries or raspberries, or serve with vanilla ice cream (my personal favorite) or Cool Whip. However you choose to serve them, try to serve them while they are still warm. They are EXTREMELY rich, so two people might want to share one!