Emmanuel Duverneau

1: Preheat the oven to 375°F.

2: Melt the chocolate and butter in a medium bowl set over a pot of simmering water.

3: Remove from heat and add the vanilla extract.

4: Whisk in one egg yolk at a time and set aside.

5: In a mixing bowl, combine egg whites, sugar, salt, and cream of tartar.

6: Mix on medium-high speed until stiff peaks form.

7: Gently fold the whipped egg whites into the melted chocolate mixture.

8: Melt 4 tablespoons of butter and brush 10 six-fluid-ounce ramekins with it.

9: Sprinkle the inside of each ramekin with sugar, pouring out excess sugar.

10: Divide the soufflé batter evenly between the 10 ramekins.

11: Place the ramekins on a pan and bake in the preheated oven for 15 minutes.