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ROY’S CLASSIC MELTING HOT CHOCOLATE SOUFFLE

Servings: 4

INGREDIENTS

12 tablespoons butter

8 ounces semisweet or dark chocolate

1 cup sugar

3 tablespoons cornstarch

4 eggs, plus 4 egg yolks

Ice cream, to serve

PREPARATION

Preheat oven to 375°F (190°C).

In a saucepan, melt butter over medium-high heat. Add chocolate, and whisk to combine. Remove from heat.

In a bowl, combine sugar and cornstarch. Pour in chocolate mixture, and mix thoroughly.

Add the eggs, and mix thoroughly. Refrigerate mixture overnight.

Line 4 souffle tins or 4 ceramic ramekins with parchment paper, and grease thoroughly. Divide mixture among the tins, and bake for 28-30 minutes.

Serve with ice cream.

Enjoy!

MUSIC

Last Call_Full

Licensed via Warner Chappell Production Music Inc.

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