Decadent Chocolate Soufflé

1.Preheat your oven to 375°F (190°C). Grease four ramekins with butter and dust them with cocoa powder, tapping out the excess.

2.In a medium bowl, whisk the egg yolks and granulated sugar together until the mixture is pale and thick. Stir in the melted butter, cocoa powder, and vanilla extract until well combined.

3.In a separate clean bowl, beat the egg whites with cream of tartar and a pinch of salt until soft peaks form. Gradually add the remaining sugar and continue beating until stiff peaks form.

4.Gently fold one-third of the egg whites into the chocolate mixture to lighten it. Then, carefully fold in the remaining egg whites until no white streaks remain, being cautious not to deflate the mixture.

5.Divide the soufflé mixture evenly among the prepared ramekins, filling them to the top. Run your finger around the edge of each ramekin to help the soufflés rise evenly.

6.Place the ramekins on a baking sheet and bake in the preheated oven for 12-15 minutes, or until the soufflés have risen and are set on the outside but still slightly soft in the center.

7.Remove from the oven and dust with powdered sugar before serving immediately for the best texture.