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1
Butter six 1-cup ramekins (4 by 2 inches) and coat with sugar, knocking out excess sugar.
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2
Finely chop chocolate.
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3
In a small saucepan melt butter over low heat.
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4
Add cream and bring just to a boil.
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5
Remove pan from heat and add chocolate, stirring until smooth.
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6
Transfer mixture to a large bowl and stir in yolks.
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7
In another large bowl with an electric mixer beat whites with cream of tartar and a pinch of salt until they just hold stiff peaks.
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8
Gradually add 1/4 cup sugar, beating until just combined.
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9
Stir one fourth whites into chocolate mixture to lighten and fold in remaining whites gently but thoroughly.
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10
Divide souffle mixture among ramekins and smooth tops with a knife.
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11
Run tip of knife around edges of souffles to aid raising.
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12
Souffles may be made up to this point 1-day ahead and chilled, loosely wrapped in plastic wrap.
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13
Preheat oven to 375 degrees F.
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14
Bake souffles on a baking sheet in lower third of oven until puffed and surfaces are cracked, about 20 minutes.
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15
Top souffles with sauce and serve immediately.
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16
In a heavy-bottomed saucepan, simmer sugar, water, corn syrup, and a pinch of salt, stirring until sugar is dissolved.
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17
Boil mixture, without stirring, until a golden caramel.
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18
Remove pan from heat and add cream and vanilla, stirring until combined well, about 1 minute.
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19
Cool sauce at room temperature (sauce will thicken as it cools).
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20
Sauce keeps, covered and chilled, 3 weeks.
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21
Bring sauce to room temperature before serving.
