Roy's Famous Chocolate Souffle

• unsalted butter↗6 tbsp
• semisweet chocolate↗4 oz
• sugar↗3⁄4 cup
• cornstarch↗1 3⁄4 tbsp
• eggs↗2 pcs
• egg yolks↗2 pcs

Step-by-step instructions

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.