Jules’s Signature Chocolate Soufflé

Directions

• Preheat your oven to 375° F.
• Grease six 6-ounce ramekins with butter and dust with cocoa powder, tapping out the excess.
• Place the prepared ramekins on a baking sheet.
• Coat the inside of each ramekin with a thin layer of granulated sugar after greasing and dusting with cocoa powder. 
• In a heatproof bowl, set over a pot of simmering water, melt the dark chocolate and 1/2 cup of butter, stirring occasionally until smooth.
• Remove from heat and let cool slightly. In a large mixing bowl, whisk the egg yolks, 1/2 cup of granulated sugar, vanilla extract, and salt until the mixture is pale and thick.
• Gradually add the melted chocolate mixture and whisk until well combined. 
• Beat the egg whites with the cream of tartar using an electric mixer on medium speed until soft peaks form.
• Gradually add 2 tablespoons of granulated sugar and continue to beat until stiff peaks form.
• Gently fold the beaten egg whites into the chocolate mixture in three additions, being careful not to deflate the mixture.
• Divide the soufflé mixture evenly among the prepared ramekins, filling each about 3/4 full.
• Smooth the tops with a spatula and then run it around the rim of each ramekin.
• Bake for 12-15 minutes or until the soufflés have risen and the tops are set. Do not open the oven door during baking.
• Remove the soufflés from the oven and dust with powdered sugar. Serve immediately.