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Preheat oven 350
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Lightly spray ramekins and sprinkle with 1 tsp sugar each.
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1) Combine 2/3 c sugar and 1/2 c water in a medium saucepan. Bring to a boil over medium heat, stiring until sugar is dissolved. Remove from heat. Add chocolate, stirring with a whisk until melted.
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2) Combine 1/2 c cocoa, 3 TBS cornstarch and 1/8 tsp salt. Whisk in to chocolate mixture until combined. Whisk in 2 egg yolks and 1 tsp vanilla. Transfer to a large bowl.
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3) Place egg white and cream of tartar in a large bowl; beat with a mixer until soft peaks form. Gradually add 3 TBS sugar, beating at high speed until stiff peaks form. Gently stir in 1/4 egg white mixture into chocolate mixture; fold in remaining egg white mixture. Spoon chocolate mixture into prepared ramekins.
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4)Place ramekins in large baking dish; add hot water up to 1/2 depth of ramekins. (may need to line with a towel to keep ramekins from sliding)
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5) Bake at 350 for 15 minutes or until small cracks appear and souffles pull away from sides slightly. Remove from baking dish to cool.
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Creme Anglaise:
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1) Combine 3 egg yolks and 1/8 tsp salt in medium bowel.
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2) Gradually add 1/3 c sugar whisking until thick (about 3 min)
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3) Heat milk in saucepan over medium heat until tiny bubbles form (do not boil). Remove from heat
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4) Gradually add hot milk to egg mixture, stirring with a whisk. Return egg mixture to pan; cook over low heat 5 minutes or until slightly thick and mixture coats back of spoon, stirring constantly. Remove from heat and stir in vanilla.
