Roy's Famous Chocolate Souffle

Ingredients

• 6 tablespoons unsalted butter
• 4 ounces semisweet chocolate (about 1 cup semisweet chocolate chips)
• 3/4 cup sugar
• 1 3/4 tablespoons cornstarch
• 2 eggs, plus
• 2 egg yolks

Directions

1. 
   
   

   1

   Melt butter and chocolate together in a double boiler.
2. 
   
   

   2

   Combine sugar and cornstarch. In a separate bowl, whisk eggs with yolks. Add chocolate mixture to sugar mixture; combine thoroughly. Add eggs and whisk just until smooth. Refrigerate overnight.
3. 
   
   

   3

   Preheat oven to 400 degrees. Line a baking sheet with parchment paper and spray with cooking oil. Spray molds* with oil and line with parchment. Spray parchment with oil. Scoop batter into molds so they are 2/3 full. If using small ramekins, cut a piece of parchment to fit the bottom, then spray the sides generously.
4. 
   
   

   4

   Bake on top rack of oven 20 minutes, or until sides are set but center is still undercooked. Remove from oven. Holding each mold with tongs or potholders, slip a metal spatula underneath and transfer to plate. Slip a butter knife between the parchment and the mold to loosen cake; slip off mold and peel off parchment. Serve immediately. Makes 4 3-inch cakes (if using 8-ounce tomato sauce cans you'll get 6).
5. 
   
   

   5

   *if you don't have bottomless round dessert molds, 8-ounce tomato sauce cans with the tops & bottoms removed work also.