YIA YIA'S EUROCAFE HOT CHOCOLATE SOUFFLE
Courtesy of Steve Marquette, pastry chef for Yia Yia's Eurocafe.
Yield: About 6 servings.


3/4	cup	unsalted butter, plus more to prepare ramekins (1 1/2 sticks)
8	ounces	bittersweet or semisweet chocolate (see note)
1 1/2	cups	granulated sugar, plus more to prepare ramekins
3	tbs	cornstarch
4		whole eggs
4		egg yolks


Melt butter and chocolate in the top of a double boiler set over
simmering water.

Meanwhile, mix sugar and cornstarch in a bowl.

When butter and chocolate have melted, add to sugar mixture, mixing
with a wire whisk.

Whisk in whole eggs and yolks just until smooth. Cover mixture;
refrigerate overnight.

Preheat oven to 400 degrees.

Coat individual ramekins with butter, then sugar. Shake out excess
sugar.  Fill dishes 2/3 full with batter. Set on a cookie sheet.

You may want to bake only one ramekin first as a test. Bake for 20 to
24 minutes. When done, the center will crack slightly on top, but the
center should remain gooey with melted chocolate. If the center
doesn't run, bake the dessert a few minutes less next time. It's
normal for the souffle to deflate as it begins to cool.

Serve immediately. (Yia Yia's serves the souffles with a scoop of
vanilla bean ice cream and a sauce made from sweetened frozen
raspberries.)


Note: Use the best chocolate you can afford. Marquette's favorites for
this dessert are Callebaut, a brand of Belgian chocolate, and
Valrhona, a French chocolate.