Many years ago we went out to dinner for some one's birthday (I'm not sure I remember whos). Anyway, it was Great dinner and the we all enjoyed a wonderful evening. Of course many us ordered desserts and because I love chocolate, of course, I ordered the Chocolate Souffle. It was likely the best chocolate dessert I had ever had. Because it was so good, I ask if the restaurant if they would be willing provide the recipe. The chef seemed extremely please that we had requested the recipe and provided it to us. I fully expected to take a look at the recipe and be overwhelmed by what it would take to make the souffle at home. To my surprise it was a very simple recipe that we have used regularly through the years. Of course more recently, being mostly at home we find that filling the house with the smell of chocolate and the taste of chocolate souffle is a wonderful way to keep spirits up!! Be aware that the is a two day process because you'll need to cool your mixture overnight or at least for a few hours.Hope you all enjoy as much as I do!

Supplies

Mixer
Mixing bowls
Oven
4 Ramekins (ceramic) or metal Souffle ring molds
Parchment paper
Pam/cooking spray
12 tablespoons butter
8 oz semi sweet chocolate, or dark chocolate
1 cup sugar
3 tablespoons cornstarch
4 eggs
4 egg yolks
ice cream, to serve

Step 1: Combine Butter and Chocolate

In a saucepan, melt butter (12 tablespoons) over medium-high heat.
Add chocolate (8 oz), and whisk to combine.
Remove from heat.

(I can already smell the Chocolate) :)

Step 2: Combine Chocolate Mixture With Sugar and Cornstarch

In a bowl, combine sugar (1 cup) and cornstarch (3 tablespoons).
Pour in chocolate mixture, and mix thoroughly.

Step 3: Adding Eggs

First, let me try to explain this egg thing: You might have noticed in the ingredients list that you need both egg and egg yokes. Basically, what you need is a highly yoke concentrated egg mixture. This was confusing to me the first time I made this recipe as I am not a chef....

So first add the 4 eggs (yoke and white) to a mixing bowl (my 5 yr old daughter loves to crack eggs so she helped here).
Then take another 4 eggs and separate the whites from the yokes - add the yoke to the mixing bowl. (discard the whites or use in another recipe)
mix thoroughly with chocolate and butter mixture.
Refrigerate mixture overnight.

Step 4: Prepare Souffle Tins

After overnight refrigeration you'll want to prepare your souffle tins or ramekins.This preparation will make it very easy to remove the souffle after baking.

Line 4 souffle tins or 4 ceramic ramekins with parchment paper, and grease thoroughly.
As seen in the pictures, I draw some circles on the parchment paper which will cover the bottom of the tin
Cut the circles out.
Use the tin to measure and cut the parchment paper which will cover the sides of the tin. Make use to measure taller than the tin by about 2 inches.
Grease the tins and place the parchment paper.

Now you are ready to add the souffle mixture (getting closer - yummmmmm)

Step 5: Bake

Preheat the oven temperature to 375 degrees
Place the souffle tins on a baking sheet.
Divide mixture among the tins. I use an ice-cream scoop. It is about 1 ice-cream scoop per tin.
Bake for 28-30 minutes.

You will want to keep a close eye on the souffles when baking. It is very easy to over cook and have no molten center and just as easy to under bake and just have liquid chocolate and a very thin exterior. It is an art!

Step 6: Remove From Oven

After baking, remove the baking sheet with the souffle tins from the oven.

use tongs or a pot holder to flip the souffle tin over a dish. The souffle should slip right out and onto the plate. Remove the parchment paper. If baked just right the souffle should just barely split and some of the internal chocolate will delightfully ooze out! I like to add a scoop of Blue Bell Homemade Vanilla to top mine off!! Enjoy!!