Classic Melting Hot Chocolate Souffle

I don't know who created it, but many years ago while dining at the then new Roy's Restaurant, I tasted their signature dessert, a molten lava hot chocolate souffle. I think I was in Denver. My son Phil was working at Roy's while going to the University of Denver, and trying to figure out a career path. He thought he might want to be a chef, but a year in the kitchen changed his mind. Anyway, I am not a great chocolate lover, but this dessert was something special. Warm, cake like souffle on the outside, hot chocolate oozing out from the inside. A chocolate lovers dream. Now you can find this dessert most everywhere, and NOW you can make it at home. It's quite simple, and your family or guests will be most impressed. Here's Roy's famous dessert.

Classic Melting Hot Chocolate Souffle

1 c. sugar
3 T. cornstarch
4 eggs plus 4 egg yolks
12 T. butter
8 oz. semisweet dark chocolate (good quality

In a mixing bowl, combine sugar and cornsatarch. In a separate bowl, mix eggs and yolks together. In a saucepan, bring butter to a simmer, then add the chocolate. Mix until the chocolate is smooth and begins to simmer along the edges. Combine this chocolate mixture with the sugar and cornstarch and mix thoroughly.

Add eggs and mix at low speed until sugar is dissolved and mixture is smooth. Refrigerate overnight in a bowl.

Preheat oven to 375 degrees. Line 4 metal souffle rings with parchment paper and coate with non-stick spray. On a baking sheet, place each ring on a square of parchment paper. Fill 2/3 of each ring with the filling. Bake for 28-30 minutes. Remove from baking sheet. While holding each mold with tongs, slide a metal spatula underneath and transfer to a plate. Gently lift the mold off, remove the paper and serve with ice cream or whipping cream. Serves 4.

The instructions sound a little complicated, but if you have the right mold, it is really very easy. Everyone will be so impressed, and you will have a wonderful new chocolate dessert in your repetoire. Enjoy.