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1
Prepare oven and dishes Heat oven to 400F, with rack in lower third.
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Do not open oven door until ready to bake.
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3
Place five 10-ounce ramekins on a rimmed baking sheet.
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4
Brush the inside of the ramekins with melted butter.
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Dust with sugar and tap out excess.
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6
Wrap a strip of parchment paper around each ramekin so that parchment extends 2 inches above the rim, and secure with kitchen twine (or tape).
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7
Chill in freezer at least 15 minutes.
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8
Melt chocolates Bring about 2 inches of water to a simmer in a medium saucepan.
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Melt chocolates in a large heatproof bowl set over the simmering water (the bowl should not touch the water, since the slightest drop of condensation can cause the chocolate to seize, or harden).
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Stir chocolates until smooth.
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11
Make batter Scald the milk (heat it until its just about to simmer) in a saucepan over medium heat; remove from heat.
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12
Combine sugar and yolks in the bowl of an electric mixer fitted with the whisk attachment; beat on high speed until pale, about 4 minutes.
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On low speed, beat in flour.
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Beat in half the hot milk, ladling it in a little at a time (this is called tempering and prevents the yolks from scrambling).
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Whisk this mixture into remaining hot milk in pan.
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Bring to a simmer and cook, whisking, until thickened, about 2 minutes.
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Pour into melted chocolate, stirring to combine, then stir in vanilla and salt.
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Let cool 10 minutes.
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Whip egg whites In a copper bowl (or use an electric mixer fitted with the whisk attachment), beat egg whites with a handheld whisk until foamy.
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Add cream of tartar (if using).
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Continue beating (on medium if using electric mixer) until soft peaks form.
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22
Gradually add the sugar, beating (on medium-high with mixer) until medium-stiff peaks form.
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(Do not overbeat or the souffle will not rise as high; if the eggs are overbeaten, start again.)
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24
Combine custard and whipped whites Whisk one-third of egg whites into the chocolate mixture to lighten until mostly combined.
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25
Gently but thoroughly fold in remaining whites.
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26
Bake and serve Carefully spoon mixture into the prepared dishes, dividing evenly.
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27
Bake 10 minutes.
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28
Reduce heat to 375F (do not open oven door); bake until set (the outside should look firm), about 13 minutes longer.
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29
Remove parchment collars, and serve immediately.
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30
A souffle dish has straight sides that enable the souffle to climb.
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31
You will need parchment paper and kitchen twine to form a collar that supports the souffle as it rises.
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32
(If you dont have twine, secure the collar with tape.)
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The collars help the souffles to rise straight up; you can eliminate this step if you want, but the tops will be uneven.
