Chocolate Souffle

Ingredients:

• 3 teaspoons plus 8 tablespoons unsalted butter, room temperature, divided
• 4 teaspoons plus 1/2 cup sugar, divided
• 8 squares (1oz ea) semisweet chocolate, chopped
• 6 eggs, room temperature, separated
• 1/4 teaspoon cream of tartar
• 1 cup heavy cream, chilled
• 1 tablespoon confectioners' sugar
• 1/2 teaspoon vanilla

Instructions:

Preheat the oven to 325°. Coat 8 ramekins with a mixture of 3 teaspoons of butter and 4 teaspoons sugar. In the top of a double boiler over simmering water, then stir in the remaining butter and chocolate together until melted. Remove from the heat and set aside for 10 minutes. In a medium-sized mixing bowl with an electric mixer, beat the egg whites and cream of tartar until frothy. Gradually beat in the remaining sugar until the mixture forms stiff peaks. Whisk the egg yolks into the chocolate mixture. Fold one third of the egg white mixture into the chocolate. Thoroughly fold in the remaining egg whites. Divide batter among the prepared ramekins. Place the ramekins on a baking sheet and bake for 16 to 20 minutes. In a medium bowl with an electric beater, beat the heavy cream and confectioners' sugar together for 1 minute. Add the vanilla and continue beating until it achieves the desired consistency. Serve the souffles warm with a dollop of vanilla whipped cream on top.