Roy's Chocolate Soufflé

squares of parchment paper (3x3 inches)

strips of parchment paper (2x12 inches)

metal soufflé ring molds (3 inches in diameter x 2 inches tall)

I don't have soufflé ring molds so I used individual ramekins lined with parchment paper.

semi-sweet dark chocolate (such as Guittard, Vahlrona or Callebeaut)

butter

sugar

cornstarch (*I used flour.)

eggs plus 4 egg yolks