Individual Chocolate Souffles

Preheat your oven to 375°F (190°C). Generously coat four 6-ounce ramekins with softened butter using upward vertical strokes, then coat with sugar and tap out the excess.

Melt the chocolate and 3 tablespoons of butter together in a double boiler or in 30-second increments in the microwave until smooth. Set aside to cool slightly.

In a small saucepan over medium heat, whisk the milk and flour together constantly until the mixture thickens into a smooth paste (panade). Remove from heat and stir into the melted chocolate mixture.

Whisk the egg yolks and vanilla extract into the chocolate mixture until well combined.

In a separate, perfectly clean bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add the 1/4 cup of sugar while continuing to beat until stiff, glossy peaks form.

Fold one-quarter of the egg whites into the chocolate base to lighten the texture. Gently fold in the remaining whites using a spatula until no white streaks remain, being careful not to deflate the air.

Divide the batter equally among the ramekins. Run your thumb around the inside rim of each dish to create a small channel; this helps the soufflé rise straight up.

Bake for 12-15 minutes until the soufflés have risen significantly and the tops are set. Serve immediately with a dusting of powdered sugar.