Chocolate Souffle

 I'm not going to pretend I've made this recipe, and I might be too afraid to even attempt it - but Janis brought these individual souffles for dessert and they are SO good, and look SO pretty, and everyone loved them SO much I might give it a go. Souffle scares me. But I bet you're braver than me so you should totally make these ;)

6 oz. butter
1/2 lb. semi-sweet chocolate
1 cup sugar
3 T. corn starch
4 eggs
4 egg yolks

Melt butter and chocolate over low heat. Mix sugar and corn starch together in a bowl. Crack the eggs into another bowl, add the yolks in with the eggs. (Set the 4 extra whites aside, you don't need them for this recipe).  When the butter and chocolate is melted, add to the sugar, mix it with a wire whip, then add the eggs and mix it again, just until it looks smooth. Transfer to another container if desired, chill over night. The batter keeps 4-5 days in the fridge.

The original recipe calls for 2" high x 2 3/4" diameter round metal rings, Janis said she has also made these in small ramekins. Just FYI.

Line the metal rings with a strip of parchment paper, set on a 9" pizza pan that is lined with parchment paper, spray with pam. Scoop the souffle base into the rings, 3/4 full. For best results and faster baking time leave it at room temperature for an hour before baking. The pizza pan holds up to 3 rings. This recipe yields about 7 individual souffles.

In a pre-heated 400' oven set on the top rack, back for approx. 20-25 minutes (note: Janis bakes for 18). Because oven temperatures can vary you might need to practice with your oven to see if you need to bake for shorter or longer time. Remove from oven, then with a pair of tongs hold the mold and slide a metal spatula under it, and carefully lift on to a plate. Slide out spatula gently, lift off the mold and remove the paper. If it breaks then you need to bake the next one longer, if it doesn't run out when cut then bake it less). Serve immediately while very hot.

Optional: serve with fresh fruits, ice cream, raspberry sauce...

original recipe is from Roy's Restaurant in Lahaina, Hawaii dated January 1996