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4 squares of parchment paper (3x3 inches)
4 strips of parchment paper (2x12 inches)
4 metal soufflé ring molds (3 inches in diameter x 2 inches tall) or parchment lined ramekins (see Note)
Soufflé Batter:
8 oz. good quality semi-sweet dark chocolate (i.e. Guittard, Vahlrona, Callebeaut - I used a Ghirardelli
baking bar)
12 Tablespoons butter
1 cup granulated sugar
3 Tablespoons cornstarch
4 whole eggs plus 4 egg yolks
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