-
1
Preheat the oven to 375 degree F. Butter and sugar 6 (6-ounce) ramekins.
-
2
Heat the butter, 1 tablespoon sugar, hazelnut liqueur, and vanilla in a double boiler over medium heat until the butter melts.
-
3
Remove the butter mixture from the heat, add the chocolate, and let sit until it melts, about 3 minutes.
-
4
Place the chocolate mixture in a pie dish and place in the freezer for 10 minutes to firm up.
-
5
Use a spoon to form the chilled mixture into 6 evenly-sized balls about the size of a walnut.
-
6
Reserve in the refrigerator.
-
7
Meanwhile, place the flour in a double boiler and slowly whisk in the milk.
-
8
Add the salt.
-
9
Heat the mixture over medium heat, whisking constantly until thick, about 5 minutes.
-
10
Add the egg yolks and continue to whisk constantly.
-
11
The mixture will thicken to the consistency of mayonnaise in another 3 to 4 minutes.
-
12
Remove the mixture from the heat.
-
13
Stir in the 6 ounces of chocolate and set aside to let the chocolate melt.
-
14
Place the egg whites in a large bowl with the cream of tartar.
-
15
Using a hand mixer, whip the egg whites until soft peaks.
-
16
Gradually add in the 1/4 cup sugar and continue whipping until firm peaks.
-
17
Fold the egg whites into the warm chocolate mixture.
-
18
Place a ball of the chilled chocolate mixture in each of the ramekins.
-
19
Spoon the souffle mixture over the chocolate balls and up to the rim of the ramekins.
-
20
(At this point the souffle can be covered and kept refrigerated for 2 days.)
-
21
Place the ramekins in a hot water bath and bake until golden on top and the souffle has risen, about 30 minutes (40 minutes if refrigerated).
-
22
Remove from the oven and serve immediately.
