Roy's Restaurant Chocolate Souffle'

I gotta include this, which is one of the easiest and most delicious recipes, aka chocolate bomb cake! TIP: I use a ramekin for this and works just fine. Serve with powdered sugar on top, and a scoop of good vanilla ice cream with rasberry sauce. They use Guittard Chocolate :)


Procedure

• In a saucepan over low heat, melt the butter and chocolate together. Set aside.
• I use a double boiler just to be sure, place a metal bowl over boiling water then melt the butter and chocolate in the bowl, this diffuses the heat. Melt and 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. Place in the refrigerator overnight.

• Preheat the oven to 400 degrees. Line 4 metal rings (about 2 I inches across and 2 inches high) with greased parchment paper. (Alternative, use 6 smaller molds.) Line a baking sheet with parchment paper and set the molds on the sheet. Scoop the mixture into the molds so they are two-thirds full, and make sure the molds are not leaking. Or use four 6 oz ramekins, greased, they work fine.
  

• Bake on the top oven rack for 20 minutes. Remove the baking sheet from the oven, and while holding each mold with tongs, slide a metal spatula underneath, carefully lift, and transfer to a serving plate. Gently lift off the mold and remove the parchment paper. Serve immediately.
  
• If using the ramekins, place the ramekins in a shallow water bath (that is a 2 inch deep baking pan filled halfway with water, the water should come half way to the top of the ramekin. Bake for 20 minutes and serve with powdered sugar and fruit, ENJOY!!
  

Serves 4