French Chocolate Soufflé

Instructions

1. Prepare the ramekins
   Preheat oven to 375°F (190°C). Thoroughly butter the inside of four 6-ounce ramekins. Add a small amount of granulated sugar to each and rotate to coat the inside completely, tapping out any excess. Place the prepared ramekins on a baking sheet.
2. Make the chocolate base
   In a medium saucepan over low heat, melt the butter and chocolate together, stirring frequently until smooth. Remove from heat and stir in vanilla extract. Let cool slightly.
3. Create the batter
   Whisk the flour into the chocolate mixture. Gradually add the milk, whisking until smooth. Add the egg yolks one at a time, incorporating each fully before adding the next. The mixture should be smooth and glossy.
4. Whip the egg whites
   In a large, clean bowl, beat the egg whites with the cream of tartar and salt until foamy. Gradually add the 1/4 cup of sugar while continuing to beat until medium-firm peaks form. The whites should be glossy but not dry.
5. Fold and combine
   Gently fold one-third of the egg whites into the chocolate mixture to lighten it. Then carefully fold in the remaining egg whites just until no white streaks remain. Be gentle to maintain as much air in the mixture as possible.
6. Fill and bake
   Spoon the mixture into the prepared ramekins, filling them to about 1/4 inch from the top. Run your thumb around the inside edge of each ramekin to create a small channel (this helps the soufflés rise evenly). Place on the middle rack of the preheated oven and bake for 12-14 minutes until risen and set but still slightly jiggly in the center.
7. Serve immediately
   Once out of the oven, dust the soufflés with confectioners' sugar and serve immediately. For extra decadence, pierce the center of each soufflé and pour in a small amount of warm chocolate sauce or crème anglaise.