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


  1. Preheat the oven to 400F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Gently fold one third of the egg whites into the chocolate mixture. Once combined fully, add the remaining egg whites.
  7. 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.
  8. Remove from the oven and serve immediately.