Overview
Roy's Classic Melting Hot Chocolate Soufflé (served with ice cream and raspberry sauce) http://www.cbs.com/shows/the_talk/topics/show/1000584/ ** 1/2 portion (full portion at the bottom) 100g sugar 15g corn starch 2 eggs plus 2 egg yolks 85g salted butter (6 tbsp) 115g semi sweet chocolate In a mixing bowl, combine sugar and cornstarch. In a separate bowl, mix eggs and yolks together. In a saucepan, bring butter to a simmer, then add the chocolate. Mix until the chocolate is smooth and begins to simmer along the edges. Combine this chocolate mixture with the sugar and cornstarch and mix thoroughly. Add eggs and mix at low speed until sugar is dissolved and mixture is smooth. Refrigerate overnight in a bowl. * The batter keeps in the fridge up to 10 days Preheat oven to 375. Line 4 metal soufflé rings with parchment paper and coat with non-stick spray. On a baking sheet, place each ring on a square of parchment paper. Fill 2/3 of each ring with the filling. Bake for 28-30 minutes. (** time below) Remove the baking sheet. While holding each mold with tongs, slide a metal spatula underneath and transfer to a plate. Gently lift the mold off, remove the paper and serve with ice cream. ** For 2-3/4 inch rings we bought, bake for 24 minutes (27 min, 155 degrees). 150 grams, 22 min http://www.amazon.com/gp/product/B004U7I5U6?psc=1&redirect=true&ref_=oh_aui_detailpage_o00_s00 Ateco Food Rings Mold Set, 2-3/4-Inch ASIN: B004U7I5U6 Item model number: 4950 ** Full Serving 1 cup sugar 3 tbsp. cornstarch 4 eggs plus 4 egg yolks 12 tbsp. butter 8 oz. semisweet dark chocolate (make sure to use a good quality variety) Ingredients for Raspberry Sauce: 1 pound frozen raspberries 1/4 cup sugar Place raspberries, and sugar in a sauce pot and bring to a boil. Puree mixture using a blender then strain to remove all the seeds. Place strained mixture back on stove and bring back to boil. Chill for use.