I have converted to metric units for my future convenience.
- Preheat the oven to 177°C. Butter 2-4 ramekins. Sprinkle each with sugar, invert it, and tap to remove excess sugar.
- Whisk the egg yolks with the all but 1 tablespoon of sugar until very light and very thick; the mixture will fall in a ribbon from the ends of the beaters when it is ready. Mix in the melted chocolate until well combined; set aside.
- Clean the mixer (very important to do this, no egg yolk should get into the egg whites!!!) Beat the egg whites with the salt and tartar until they hold soft peaks; continue to beat, gradually adding the remaining tablespoon of sugar, until they are very stiff and glossy. Stir a good spoonful of the whites thoroughly into the egg yolk mixture to lighten it; then fold in the remaining whites, using a rubber spatula. Transfer to the prepared soufflé dishes (at this point you can cover and refrigerate the soufflés until you’re ready to bake them).
- Bake until the center is nearly set, 20 minutes for individual soufflés and 25 to 35 for a single large soufflé. Serve immediately. (see feedback below)
- You can prepare the soufflé 1-2 hours before baking. Keep in the fridge in the meantime.
- I only have small ramekins so I made 4 soufflés instead of 2, the first time I baked for 20mins and they were rather cakey. The second time, I baked the two for 12 mins and came out perfect. I suppose the timing depends on individual oven and the ramekins I used here are small.
- You can actually beat the egg white first and then egg yolk, in the way, you will not need to clean the mixer.
- My personal tips is that as soon as the soufflés have risen, you will need to bake for about another 5-6 mins and can then remove them from the oven.
If you loves white chocolate, I have made a white chocolate soufflé with orange liqueur sauce immediately the next day which was irresistible as well!