6 tbsp. unsalted butter
4 oz. semi-sweet chocolate
1/2 c. sugar
1-1/2 tbsp. cornstarch
2 eggs, plus 2 more egg yolks
Fresh raspberries, optional

Note: You can make the souffle batter the day before you serve it, and put it in the refrigerator overnight - cold batter is easier to work with; however, you can also make the batter and refrigerate it for only 1-2 hours.

Melt the butter and chocolate together in a saucepan and set aside.

Combine the sugar and cornstarch in a mixing bowl and set aside.

In a third bowl, whisk the eggs and yolks together. Add the melted butter-chocolate mixture to the sugar mixture and combine thoroughly with a wire whisk just until smooth. Stir in the eggs and whisk just until smooth. Refrigerate for at least 1 hour, or overnight.

Preheat oven to 400°F. Lightly butter sides and bottoms of four 7-ounce ramekin dishes. Pour the batter slowly and evenly into each dish.

Bake on the top oven rack for 18 minutes. Do not overbake. Serve immediately. Garnish with raspberries if desired.

Makes 4 servings.