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1
Position the oven racks so that the top rack is one level below the center of the oven.
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2
Preheat the oven to convection bake at 350F.
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3
Lightly butter and dust with sugar a 2 1/2-quart souffle dish.
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4
Cut a 12-inch-wide sheet of foil so it is 4 inches longer than the circumference of the souffle dish.
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5
Fold it into thirds lengthwise, butter it, and sugar it lightly.
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6
Place the buttered side of the foil around the dish so that it extends 2 1/2 inches above the rim.
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7
Fold the ends to seal securely.
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8
Mix the cornstarch with half of the cream in a saucepan, then mix in the remaining cream and 1/2 cup of the granulated sugar.
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9
Bring to a boil, stirring constantly, and cook until thickened and smooth.
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10
Dot with the butter.
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11
Blend in the melted chocolate.
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12
Cool for 5 minutes and whisk in the egg yolks.
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13
Whip the 6 egg whites until foamy.
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14
Add the salt and cream of tartar and beat in the remaining 1/4 cup granulated sugar.
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15
Whip until the whites form stiff peaks.
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16
Fold one-quarter of the egg whites into the chocolate sauce, then fold in the remaining whites gently so they do not deflate.
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17
Pour the batter into the prepared dish.
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18
Bake for 25 minutes for a saucy center, or just until the souffle slightly ripples in the center when shaken.
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19
Bake for 30 to 35 minutes for a souffle that is evenly set.
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20
Serve immediately.
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21
While the souffle bakes, whip the cream and sweeten with the powdered sugar.
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22
Serve in a bowl.
