Roy’s Melting Gluten Free Chocolate SOUFFLÉ

From the book Gluten Freedom

A Flourless Chocolate Cake

Ingredients:

6 tablespoons unsalted butter

4 oz. semisweet chocolate

1/2 cup sugar

1 1/2 tablespoons cornstarch

2 eggs plus 2 egg yolks

In a saucepan over low heat, melt butter and chocolate together. Set aside. In a mixing bowl, combine the sugar and cornstarch. In a separate blow, whisk the eggs and yolks together. Add the melted butter and chocolate mixture to the sugar mixture and combine thoroughly with a wire whisk. Stir in eggs and whisk until just smooth. Place in refrigerator overnight.

Preheat oven to 400 degrees. Divide the mixture evenly into four buttered and sugared baking cups or ramekins (approximately 2 inches in diameter and 3 inches tall). Scoop the mixture into the molds so they are two-thirds full.

Place cups or ramekins on a cookie sheet and bake on the top oven rack for 20 minutes. Using oven mitts or potholders, remove from oven and turn upside down. to release the soufflés to individual plates. Add a scoop of vanilla ice cream and sprinkle with powdered sugar.