Makes: 10 servings

INGREDIENTS:

● 9 oz dark chocolate
● 6 tbsp butter
● 2 tsp vanilla extract
● 6 eggs, whites and yolks separated
● 6 tbsp granulated sugar
● ½ tsp salt
● ½ tsp cream of tartar
● 4 tbsp butter, melted for ramekins
● ¼ cup granulated sugar

DIRECTIONS:

Preheat oven to 375°F Convection Mode. In a medium bowl set over a pot of simmering water, melt chocolate and butter. Remove from heat and add vanilla. Whisk in one egg yolk at a time. Set aside. In the bowl of a stand mixer fitted with the whip attachment, combine egg whites, sugar, salt, and cream of tartar; mix on medium-high speed until stiff peaks form. Gently fold the whipped egg whites into the melted chocolate. Brush the bottom and sides of 10 six-ounce ramekins with melted butter. Sprinkle the inside of each ramekin with sugar; you will likely not need all the sugar. Twirl and tap the ramekin to evenly coat with sugar; dispose of sugar that does not stick to the ramekin.
Divide souffle batter evenly between the 10 ramekins. Divide ramekins between two solid pans. Slide pans into the oven at rack positions “1” and “3.” Bake for 15 minutes or until set. Serve immediately.