Classic Melting Hot Chocolate Soufflé Recipe

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 soufflé 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.
Enjoy!