Ingredients:
- 3/4 cup granulated sugar, divided
- 6 ounces high-quality dark chocolate, chopped
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 1/2 cups whole milk
- 4 large eggs, separated
- 1/4 teaspoon cream of tartar
Begin by preheating your oven to 375°F. Grease four 8-ounce ramekins with butter and sprinkle with 1/4 cup of sugar, making sure to coat the entire interior of each ramekin.
Melt the chocolate and butter together in a double boiler, stirring until smooth. Set aside to cool slightly.
In a medium saucepan, whisk together the flour and 1/2 cup of sugar. Gradually whisk in the milk until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and boils. Continue to cook for an additional minute, then remove from heat and stir in the melted chocolate mixture.
In a large bowl, beat the egg whites and cream of tartar until stiff peaks form. Gradually beat in the remaining 1/4 cup of sugar until the egg whites are glossy and hold stiff peaks.
In a separate bowl, beat the egg yolks until thick and pale yellow. Gradually beat in the chocolate mixture until well combined. Gently fold in the egg whites until no white streaks remain.
Divide the batter evenly among the prepared ramekins. Run your thumb around the inside rim of each ramekin to create a slight indentation, which will help the souffles rise evenly. Bake for 15-18 minutes, or until the souffles are puffed and set on top.
Remove from the oven and serve immediately, garnished with a dusting of powdered sugar and a dollop of whipped cream, if desired.