Prepare the Ramekins:

• Preheat your oven to 375°F (190°C).
• Generously butter 4 ramekins (about 8 oz each) and dust them with granulated sugar. This ensures that the soufflés can rise properly without sticking. Place them on a baking sheet.

Prepare the Chocolate Base:

• In a medium saucepan over low heat, melt the chopped chocolate and butter together, stirring constantly until smooth and fully melted. Remove from heat and allow it to cool slightly.

Prepare the Egg Mixture:

• In a large mixing bowl, beat the egg whites with the cream of tartar and a pinch of salt using an electric mixer until soft peaks form. Gradually add half of the granulated sugar and continue whipping until stiff, glossy peaks form.

Whip the Yolks:

• In another large bowl, whisk together the egg yolks, vanilla extract, and the remaining granulated sugar until pale and creamy. Add the melted chocolate mixture to the yolks and stir until smooth and well combined.

Fold the Mixtures:

• Gently fold the whipped egg whites into the chocolate-yolk mixture in three additions. Use a spatula and fold carefully to maintain the airiness of the mixture. Avoid overmixing, as this will deflate the soufflé.

Pour the Mixture:

• Evenly divide the soufflé mixture among the prepared ramekins, filling each about 3/4 of the way full.

Bake the Soufflés:

• Bake in the preheated oven for 12-15 minutes, or until the soufflés are puffed and risen, and have a slight jiggle in the center. The tops should be set but not overcooked.

Serve Immediately:

• Remove the soufflés from the oven and serve them right away. Dust with powdered sugar for an extra touch of elegance.