INGREDIENTS:
DARK CHOCOLATE------------------------------ 1 ½ ounce
MILK------------------------------------------------ 1 ¼ cup
BUTTER-------------------------------------------- 2 tbsp
EGGS----------------------------------------------- 4 ea
CORN STARCH----------------------------------- 1 tbsp
SUGAR--------------------------------------------- 4 tbsp
VANILLA------------------------------------------- ½ tsp (extract)
DARK CHOCOLATE------------------------------ chips
CONFECTIONERS SUGAR---------------------- 2/3 cup (super fine)

METHOD:
Grease a 5-cup soufflé dish and sprinkle with superfine sugar. Break the chocolate into small pieces. Heat the milk with butter in a pan until almost boiling. Mix the egg yolks, corn starch and super fine sugar in bowl and pour in some of the hot milk, and beat gently. Return the mixture to the pan and cook stir constantly until thickened. Add the chocolate and stir until melted. Remove the pan from the heat and stir in the extract. Beat the egg whites until standing in soft peaks. Fold half the egg whites into the chocolate mixture. Fold in the rest with the chocolate chips. Pour into the dish and bake in a pre-heated oven at 350F for 40-45minutes, until well risen.

INGREDIENTS: Chocolate Custard.
CORN STARCH------------------------------ 2 tbsp
SUGAR---------------------------------------- 1 tbsp
MILK------------------------------------------ 2 cups
DARK CHOCOLATE------------------------ 1 ¾ cups

METHOD:
Put the corn starch and sugar in a small bowl and mix to a smooth paste with a little of the milk. Heat the remaining milk until almost boiling. Pour a little of the hot milk into the corn starch, mix well and then pour it back into the pan. Cook gently, stirring until thickened. Break the chocolate into pieces and add to the custard, stirring until melted.

Note: Dust off the soufflé with sugar and serve immediately with the chocolate custard.