Chocolate Soufflè
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6 tablespoons unsalted butter
4 ounces semi-sweet chocolate
3/4 cup sugar
1-3/4 tablespoons cornstarch
2 eggs, plus 2 egg yolks
Chocolate Ganache
Vanilla ice cream
Ramekins or molds for baking

For Chocolate Ganache
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6 oz semi-sweet chocolate
1 cup heavy cream


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.

To make the chocolate ganache, finely chop 6oz of
semi-sweet chocolate and set aside in a bowl. Heat
heavy cream over medium heat just until it starts to
bubble. Pour hot cream over chocolate and wisk
thoroughly until chocolate is melted and combined.
Refrigerate until solid.

Preheat oven to 400 degrees. Add a spoonful of batter
to each ramekin and place a ball of ganache in the
center. Then scoop batter into ramekins so they are
2/3 full.

Bake on top rack of oven 20 minutes, or until center
is set, but sides are not burned. Remove from oven and
serve immediately. Top with a large scoop of vanilla
ice cream. Makes 4 3-inch ramekins (or 6 with smaller
ramekins).

Photo: http://www.faradic.net/~jeff/chocolate-souffl%E8.jpg

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To use molds instead of ramekins:
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Preheat oven to 400 degrees. Line a baking sheet with
parchment paper and spray with cooking oil. Spray
molds with oil and line with parchment. Spray
parchment with oil. Add a spoonful of batter to each
mold and place a ball of ganache in the center. Then
scoop batter into molds so they are 2/3 full.

Bake on top rack of oven 20 minutes, or until center
is set, but sides are not burned. 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 with a large scoop of vanilla ice
cream. Makes 4 3-inch cakes (if using 8-ounce tomato
sauce cans you'll get 6).


Note: "[On] the matter of molds. Most restaurants use
bottomless metal rings, which are hard to find and
expensive. What worked for me was an 8-ounce tomato
sauce can. Remove the top and bottom and be sure to
smooth out any sharp edges (run the can opener around
the edge a second time and that'll do it). It's cheap,
and as a bonus you get tomato sauce." --Betty
Shimabukuro

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Also, the recipe can be made without using chocolate
ganache, but instead remove from oven when sides are
set but center is still undercooked. It will be liquid
in the middle. I prefer the ganache because its easier
to get the timing right and it adds an extra rich
taste.

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Modified from  "By Request" by Betty Shimabukuro
Wednesday, August 14, 2002 

Original recipe from Casey Logsdon, pastry chef at
Roy’s Kahana Bar & Grill on Maui.