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1
If you're baking the souffles right away, position a rack in the lower third of the oven and preheat to 375 degrees.
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2
Butter the 6oz ramekins and dust the insides with sugar.
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3
Place the chocolate, butter and milk in a large heatproof bowl (preferably stainless steel) in a large skillet of barely simmering water.
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Stir until the chocolate is melted and the mixture is smooth.
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Remove the bowl from the water bath and whisk in the egg yolks.
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(Don't worry if the mixture stiffens slightly or is less than perfectly smooth at this point.) Set aside.
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7
In a medium, dry bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form when the beaters are lifted.
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8
Gradually sprinkle in the 1/3 cup sugar and beat at high speed until the whites are stiff but not dry.
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9
Fold 1/4 of the egg whites into the chocolate mixture to lighten it, then fold in the remaining egg whites.
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Divide the mixture evenly among the prepared ramekins, filling each 3/4 full.
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(The souffles can be prepared to this point, covered, and refrigerated for up to 2 days. Bake directly from the refrigerator.) Place the souffles on a cookie sheet.
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Bake until they rise and crack on top and a wooden skewer plunged into the center emerges very moist and gooey (but the centers should not be completely liquid), 14 to 16 minutes, perhaps a minute or so longer if the souffles have been refrigerated.
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13
Meanwhile, make the topping: Beat the cream with the vanilla and sugar until it holds a soft shape (or stiffer, if you like it that way).
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14
Transfer to a serving bowl and refrigerate until ready serve.
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When they are done, remove the souffles from the oven and serve immediately, with a little powdered sugar sifted over the top, if you like.
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Pass the whipped topping separately.
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NOTES: You can substitute a lower-percentage bittersweet or semisweet chocolate if you prefer a sweeter, less intense chocolate flavor; or reduce the sugar to 1/4 cup to partially compensate for the sweeter chocolate, if desired.
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18
There is no need to make other changes in the recipe.
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19
After you have buttered the ramekins, the easiest way to dust sugar on the inside is to put the 2 tablespoons of sugar in one of the buttered ramekins.
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Tilt and hold that ramekin over another as if you were going to transfer the sugar.
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Rotate the ramekin containing the sugar, allowing the sugar to coat the sides as you slowly pour the sugar into the other ramekin.
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Repeat.
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Room temperature eggs are best because a cold egg might cause the chocolate to seize, which means it gets too stiff to work with.
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If you do not have eggs at room temperature, you can hold the egg yolks in a mixing bowl over medium heat (hold the bowl over but not on the burner) to warm them up.
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25
Underbeating egg whites is always better than overbeating them.
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26
You want to beat the whites until they're no longer yellow and translucent.
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27
To get a bigger rise, fill the ramekins higher than suggested.
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This will mean that you will have one or two fewer souffles.
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29
Don't worry about underbaking or overbaking this recipe- The souffles will still taste good.
