What you will need:
6 Tbsp unsalted butter 1 1/2 Tbsp Cornstarch 4 oz semisweet chocolate
2 Eggs 2 more egg yolks 1/2 C sugar
Fresh raspberries or strawberries (optional)
Parchment paper (kinda optional)
And some small souffle dishes. If you get the ones that look like they are about a cup size you will get three servings out of this. If you get the smaller, taller coffee cup looking ones... you should get four servings out of this size of recipe.
-- Make the souffle batter the day before you'll serve the dish, and put it in the refrigerator overnight. Cold batter is easier to work with when molding into your dish.
--To make the batter:
---Melt the butter and chocolate together in a saucepan and set aside.
---Combine the sugar and cornstarch in a mixing bowl and set aside.
---In a third bowl, whisk the eggs and the 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. Refrigerate.
--Either put a good coating of butter on the inside of your souffle dishes and don't use the paper or a light coating and then use the parchment paper to line your dishes. Both ways will work.
--Usually a circle of parchment paper that is about double the size of your dish will work to fit in the bowl. Tuck it in neatly. If you are really worried you can then butter the paper too!
--Pour the batter slowly and evenly into the dishes. Fill the dishes about 2/3 full. Otherwise they will spill over the top and make a mess. Preheat the oven to 400 degrees
--Bake on the top oven rack for 18 minutes. This goes for if you are making 1 or a bunch!
--If you need to... use a sharp knife and go around the edges of the dish to take out. Maybe a little shaking and coaxing too. You can also just serve right in the dish, but the thing is going to be hot!
--Serve as you wish... but do it immediately. Don't get burnt by the yummy chocolate inside!
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