Cooking Wright

Fallen Chocolate Souffle



6 tablespoons unsalted butter
4 ounces semi-sweet chocolate
3/4 cup sugar
1-3/4 tablespoons cornstarch
2 eggs, plus 2 egg yolks


Melt butter and chocolate together in a double boiler.

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.

Preheat oven to 400 degrees. Line a baking sheet with parchment paper and spray with cooking oil. Spray molds (8oz. tomato sauce can) with oil and line with parchment. Spray parchment with oil. Scoop batter into molds so they are 2/3 full.

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 a 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).

Ramikens work too but sometimes don't keep their shape when transferring.

Back to all Desserts recipes