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1
Preheat the oven to 375F.
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2
Butter and sugar a 6-cup souffle mold or charlotte.
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3
Melt the chocolate in a double boiler over low heat.
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4
When the chocolate has melted, remove from heat.
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5
Whisk in the milk and 1/3 cup of sugar until the mixture is smooth; then whisk in the egg yolks, one at a time.
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6
Make sure no traces of yolk remain visible.
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7
Whip the egg whites, salt, and cream of tartar with a whisk or an electric mixer at medium speed.
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8
When the whites are opaque and begining to stiffen, slowly add the 2 Tbsp.
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9
of sugar.
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10
If you are using a mixer, increase the speed to high.
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11
Beat until stiff.
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12
Stir 1/4 of the beaten whites into the chocolate mixture, then gently fold the chocolate into the remaining whites.
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13
Pour the batter into the mold and place it on the middle rack of the oven.
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14
Immediately reduce the temperature to 350F and bake for 35 to 40 minutes or until a knife blade comes out clean.
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15
If you like your souffle creamy at the center, remove it from the oven sooner.
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16
Dust with confectioners' sugar and serve immediately.
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17
Optional accompaniments are chocolate sauce and whipped cream.
