Todd’s Chocolate Pudding Souffle’

this recipe got invented when Lisa was pregnant with Alexa. It was supposed to be a traditional Chocolate Souffle’ but it didn’t quite come out that way. It is a bit of work but perfect for this time of year.

8 tbs unsalted butter
4 tbs sugar
6 egg yolks
5 oz bittersweet chocolate (melted)
2 tsp vanilla extract
4 tbs flour
2 tbs potato starch
4 egg whites (whisked to soft peaks)

Whisk the butter and sugar until smooth and fluffy. Beat in the egg yolks one at a time, and then add melted chocolate. Add vanilla, flour and potato starch and combine well.

Fold the whisked egg whites into the chocolate.

Butter a 4-cup pudding mold and pour the pudding into the prepared mold. Place in a water bath and bake in a preheated 350 degree oven for 35 minutes. Let stand 10 minutes before un-molding.

Serve with vanilla bean ice cream and chocolate fudge sauce (if you really have a chocolate jone’s going).

Serves 8 (sometimes)