Chocolate Souffle

Directions

1. 1
   Preheat the oven to 375 degrees F.
2. 2
   Butter the ramekins and pour 1 tablespoon of granulated sugar in each.
3. 3
   Turn them to let the sugar stick to the butter, and then pour out the excess.
4. 4
   Place the ramekins on a sheet pan.
5. 5
   Using a stand mixer, start whisking the egg whites on low speed.
6. 6
   Slowly add 1 1/3 cups of the granulated sugar and the cream of tartar.
7. 7
   Continue to whisk until medium peaks form.
8. 8
   Melt the chocolate with the 2 sticks butter in a double boiler, stirring continuously for about 7 minutes.
9. 9
   Then, remove the chocolate from the double boiler and add the egg yolks, one at a time, stirring until smooth.
10. 10
    Fold the egg white mixture into the chocolate a little at a time.
11. 11
    Add the batter to the buttered and sugared ramekins, filling them to the top.
12. 12
    Bake for about 15 minutes.
13. 13
    Top with powdered sugar and whipped cream.