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1
Preheat oven to 375.
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2
Butter and sugar 6 ramekins.
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3
Heat the butter, 1 tablespoon sugar, hazelnut liqueur, and vanilla in a double boiler over medium heat until the butter melts.
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4
Remove mixture from heat, add the dark chocolate, and let it sit until melted, about 3 minutes.
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5
Place mixture in the freezer for 10 minutes to allow it to set.
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6
Use a spoon to form mixture into 6 even balls. Reserve in the refrigerator.
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7
Place flour in a double boiler and slowly whisk in the milk.
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8
Add salt.
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9
Whisk mixture over heat until thick, about 5 minutes.
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10
Add yolk and continue to mix constantly until it is about the consistency of mayonnaise.
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11
Remove from heat and add chocolate, allowing it to melt.
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12
Place egg whites and cream of tartar in a bowl and whip with a hand mixer until they form soft peaks.
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13
Gradually add remaining sugar and whip until hard peaks are formed.
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14
Fold egg whites into warm chocolate mixture.
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15
Place ball of chocolate filling in each ramekin.
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16
Fill each ramekin to the brim with souffle mixture. (At this point, they can be covered and refrigerated for up to two days.).
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17
Place ramekins in a water bath and bake until golden brown on top, about 30 minutes (40 if refrigerated).
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18
Serve immediately.
