Hot Chocolate Souffle

Instructions

1. Prepare the ramekins
   Preheat oven to 375°F (190°C). Butter four 6-ounce ramekins thoroughly, then coat with granulated sugar, tapping out any excess. Place the prepared ramekins on a baking sheet and refrigerate until needed.
2. Melt the chocolate
   In a heatproof bowl set over a pan of barely simmering water (don't let the bowl touch the water), melt the butter and chocolate together, stirring occasionally until smooth. Remove from heat and stir in vanilla extract. Let cool slightly.
3. Prepare the egg mixture
   In a large bowl, whisk the 3 egg yolks and 3 additional egg yolks with 2 tablespoons of the sugar until pale and thick, about 2-3 minutes. Slowly fold in the chocolate mixture and then sift in the flour, folding gently to combine.
4. Beat the egg whites
   In a clean bowl, beat the 3 egg whites with the cream of tartar and salt until foamy. Gradually add the remaining sugar and continue beating until stiff, glossy peaks form.
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 until just combined, being careful not to deflate the mixture.
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 edge of each ramekin to create a small channel (this helps the souffles rise evenly). Bake in the preheated oven for 12 minutes, or until the souffles have risen and the tops are set but centers are still soft.
7. Serve immediately
   Remove from the oven, dust with confectioners' sugar, and serve immediately. When cut open with a spoon, the center should flow out like molten chocolate.