Makes 4 large or 6 small servings
- 1 stick butter, softened and cut into large pieces, plus more for ramekins
- 1/4 cup sugar, plus more for ramekins
- 6 eggs, separated
- 8 ounces bittersweet chocolate (I used 66% Guittard baking chips), roughly chopped
- 1 pinch sea salt
- 1 teaspoon vanilla
- 1/2 teaspoon cream of tartar
- Preheat the oven to 400F.
- Coat ramekins evenly with softened butter – make sure all of the ramekin is coated. Sprinkle a tablespoon or two of sugar in each ramekin, and rotate the ramekin until it is evenly coated with sugar. I recommend doing this over the sink or a garbage can! Place the ramekins on a lined heavy duty baking sheet.
- Heat the chocolate and butter in a medium bowl, either in a microwave-safe bowl or in a double boiler. Once the chocolate is melted, stir to combine it with the butter.
- Stir the egg yolks in one at a time. Wait until each yolk is combined before adding the next one. Stir in the vanilla and salt. Set aside to cool slightly.
- Meanwhile, in a stand mixer with a whisk attachment or using a hand mixer, beat the egg whites with the cream of tartar until soft peaks form. With the mixer running, add the sugar one tablespoon at a time, until stiff peaks form.
- Gently fold one third of the egg whites into the chocolate mixture. Once combined fully, add the remaining egg whites.
- Divide the mixture evenly between ramekins, and bake until souffles have risen and are still slightly concave in the center, 18-20 minutes for 8-ounce ramekins, and 15-17 minutes for 6-ounce ramekins.
- Remove from the oven and serve immediately.