Chocolate molten Souffles

Because there is no such thing as too much chocolate. Because this time of year, all attempts to eat healthy are thrown out the window. Because, by golly, souffles *sound* impressive. Because I've been meaning to post this since the beginning of August. There, those are my reasons for bringing you this sensational dessert today. This was served at the cooking class in LA, CA I took called Downtown Cooking. It was an awesome experience and my goal is to get all the recipes from the class onto this blog so I won't lose them. Serves 6, but recipe can easily be doubled. Hot Fudge sauce recipe is at the bottom. Enjoy something decadent today.

5 oz bittersweet or semisweet chocolate, chopped (or use a half bag of semi sweet chocolate chips)
10 tbsp unsalted butter
3 large eggs
3 large egg yolks
1 1/2 cups powdered sugar
1/2 cup all purpose flour

Preheat oven to 450. Butter 6 3/4 cup souffle dishes, custard cups or ramekins. Anything that is that size and oven safe will do. Stir chocolate and butter in a heavy medium saucepan over low heat until melted. Cool slightly. Whisk eggs and egg yolks in a large bowl to blend. Whisk in sugar, then chocolate mixture and flour. Pour batter into dishes, dividing equally. (Can be made 1 day ahead. Cover; chill)

Bakes cakes until sides are set but center remains soft and runny, about 11 minutes or up to 14 minutes for batter that was refrigerated. Run small knife around cakes to loosen. Immediately turn cakes out onto plates. Serve with hot fudge and ice cream. Also excellent with strawberries.

Hot Fudge Sauce:

2 cups semi-sweet chocolate chips (milk chocolate is okay)
1 can sweetened condensed milk
1/2 cup butter
dash of salt
1 tsp vanilla

Add all but vanilla in a microwave safe container. Microwave for 1-2 minutes. Take out, stir, and add vanilla. Microwave 1-2 more minutes. Serve over chocolate souffles. Great also for mud pie or banana splits.