How to Make Chocolate Soufflé

Use this thorough recipe to make fluffy yet rich chocolate soufflés. For best success I recommend reading all of the recipe notes and explanations as well as reviewing the video tutorial and stepbystep photos above.
Ingredients
Soufflé Batter
4 Tablespoons 14 cup 56g unsalted butter cut into 4 Tablespoon size pieces
4 ounce 113g semisweet chocolate bar coarsely chopped
3 large eggs separated
1 teaspoon pure vanilla extract
18 teaspoon salt
18 teaspoon cream of tartar
3 Tablespoons 38g granulated sugar
Prepping The Ramekins
1 Tablespoon 14g unsalted butter extra soft the softer it is the easier it is to spread
4 teaspoons 16g granulated sugar
Instructions
For the batter Melt the 4 Tablespoons of butter and the chopped chocolate together in a double boiler or in a large heatproof bowl in the microwave. Microwave in 20 second increments stirring after each until completely melted and combined. Slightly cool for 35 minutes.
Whisk egg yolks vanilla extract and salt into chocolate mixture. Set aside.
In a completely clean residuefree medium glass or metal mixing bowl using a handheld mixer or stand mixer fitted with a whisk attachment beat the egg whites and cream of tartar together on high speed until soft peaks form about 2 minutes. With the mixer running on high speed slowly add the sugar in 3 additions about 1 Tablespoon at a time beating for 5 seconds before adding the next Tablespoon. After all 3 Tablespoons of sugar have been added beat until stiff glossy peaks form about 2 more minutes. Do not overbeat.
Slowly and gently fold the egg whites into the chocolate