These flourless, fudgy chocolate cakes can be prepared in advance and frozen raw for the freshest tasting results.
Yields 8 desserts
Preheat oven to 375 degrees Fahrenheit. Grease eight ramekins and dust with a pinch of cocoa.
Stir chopped chocolate and oil or margarine in medium saucepan over low heat, until just melted and smooth. Set aside to cool.
Beat eggs, egg yolks and sugar until light in color.
Add melted chocolate mixture. Stir in potato starch until combined.
Divide soufflé mixture among prepared ramekins. Place one chocolate chunk or an ounce of chocolate chips in center of each, pressing to submerge.
Bake soufflés for about 15 minutes, until slightly puffed and softly set. Serve immediately.
Soufflés can also be frozen raw and baked when needed. Increase baking time by three to five minutes.