Yia Yia's Hot Chocolate Souffle Recipe

directions

Melt butter and chocolate in the top of a double boiler set over simmering water.

Meanwhile, mix sugar and cornstarch in a bowl. When butter and chocolate have melted, add to sugar mixture, mixing with a wire whisk.

Whisk in whole eggs and yolks just until smooth. Cover mixture; refrigerate overnight.

Preheat oven to 400 degrees F.

Coat individual ramekins with butter, then sugar. Shake out excess sugar. Fill dishes 2/3 full with batter. Set on a cookie sheet.

You may want to bake only one ramekin first as a test. Bake for 20 to 24 minutes. When done, the center will crack slightly on top, but the center should remain gooey with melted chocolate. If the center doesn't run, bake the dessert a few minutes less next time. It's normal for the souffle to deflate as it begins to cool.

Serve immediately. (Yia Yia's serves the souffles with a scoop of vanilla bean ice cream and a sauce made from sweetened frozen raspberries.)

cook's notes

Use the best chocolate you can afford. Marquette's favorites for this dessert are Callebaut, a brand of Belgian chocolate, and Valrhona, a French chocolate.

Recipe Source: Steve Marquette, pastry chef for Yia Yia's Eurocafe.

nutrition data

693 calories, 50 grams fat, 65 grams carbohydrates, 10 grams protein per serving. This recipe is low in sodium.

reviews & comments

Tom REVIEW:
March 3, 2008

Fantastic recipe. Really load up the ramekins with butter to try to get the souflee out. The outside is chewy with the inside loaded with the warm chocolate goo. May be my favorite chocolate recipe.
sgalli REVIEW:
June 18, 2006

This is an excellent desert for chocolate lovers. very easy to prepare and makes at least 8 small deserts. Serve with ice cream. everyone will lick their plates

Please note:
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