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ROY’S CLASSIC MELTING HOT CHOCOLATE SOUFFLE
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
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.
Licensed via Warner Chappell Production Music Inc.