Chocolate Soufflé

Instructions

1. Prepare the ramekins
   Preheat oven to 375°F (190°C). Thoroughly butter the inside of four 6-oz ramekins. Add a small amount of granulated sugar to each, then rotate to coat the entire inner surface, tapping out any excess. Place the prepared ramekins on a baking sheet.
2. Create the chocolate base
   In a heatproof bowl set over a pan of barely simmering water (don't let the bowl touch the water), melt the chocolate and butter together, stirring occasionally until smooth. Remove from heat and let cool slightly.
3. Mix the base ingredients
   Whisk the egg yolks, 2 tablespoons of sugar, and vanilla into the slightly cooled chocolate mixture until well combined. Gently fold in the flour and salt until no streaks remain.
4. Beat the egg whites
   In a clean, dry bowl, beat egg whites with an electric mixer on medium speed until foamy. Add cream of tartar and continue beating. Gradually add the remaining 2 tablespoons of sugar and beat until the whites hold stiff, glossy peaks, but are not dry.
5. Combine the mixtures
   Gently fold one-third of the egg whites into the chocolate mixture to lighten it. Then, carefully fold in the remaining egg whites in two additions, being careful not to deflate the air bubbles. The mixture should be evenly chocolate-colored with no white streaks.
6. Fill and bake
   Carefully spoon the soufflé mixture into the prepared ramekins, filling them to about 1/4 inch from the top. Run your thumb around the edge of each ramekin to create a small channel (this helps the soufflés rise evenly). Bake immediately for 12-15 minutes until puffed and set but still slightly jiggly in the center.
7. Serve immediately
   Dust the soufflés with confectioners' sugar and serve immediately, as they will begin to deflate within minutes. Optionally serve with fresh berries or a small scoop of vanilla ice cream on the side.