Chocolate Souffles

Directions

1. 1
   Butter six 1-cup ramekins (4 by 2 inches) and coat with sugar, knocking out excess sugar.
2. 2
   Finely chop chocolate.
3. 3
   In a small saucepan melt butter over low heat.
4. 4
   Add cream and bring just to a boil.
5. 5
   Remove pan from heat and add chocolate, stirring until smooth.
6. 6
   Transfer mixture to a large bowl and stir in yolks.
7. 7
   In another large bowl with an electric mixer beat whites with cream of tartar and a pinch of salt until they just hold stiff peaks.
8. 8
   Gradually add 1/4 cup sugar, beating until just combined.
9. 9
   Stir one fourth whites into chocolate mixture to lighten and fold in remaining whites gently but thoroughly.
10. 10
    Divide souffle mixture among ramekins and smooth tops with a knife.
11. 11
    Run tip of knife around edges of souffles to aid raising.
12. 12
    Souffles may be made up to this point 1-day ahead and chilled, loosely wrapped in plastic wrap.
13. 13
    Preheat oven to 375 degrees F.
14. 14
    Bake souffles on a baking sheet in lower third of oven until puffed and surfaces are cracked, about 20 minutes.
15. 15
    Top souffles with sauce and serve immediately.
16. 16
    In a heavy-bottomed saucepan, simmer sugar, water, corn syrup, and a pinch of salt, stirring until sugar is dissolved.
17. 17
    Boil mixture, without stirring, until a golden caramel.
18. 18
    Remove pan from heat and add cream and vanilla, stirring until combined well, about 1 minute.
19. 19
    Cool sauce at room temperature (sauce will thicken as it cools).
20. 20
    Sauce keeps, covered and chilled, 3 weeks.
21. 21
    Bring sauce to room temperature before serving.
22. 22
    Yield: 3/4 cup