That moment when you first poke the crackled top and dip your spoon into the hot and rich chocolate interior: pure bliss!
Step 1
Make the batter. Add 4 tbsp of butter and the chopped chocolate to a microwave-safe bowl, and melt them in the microwave. Microwave in 20-second increments, stirring after each until completely melted and combined. Slightly cool for 3-5 minutes. Whisk the egg yolks, vanilla extract and salt into the chocolate mixture. Set aside.
Step 2
Beat the egg whites. Use a stand mixer or handheld mixer fitted with a whisk attachment to beat the egg whites and cream of tartar In a medium glass or metal bowl. Whisk 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 tbsp at a time. Beat for 5 seconds before adding the next tbsp. After all 3 tbsp of sugar have been added, beat until stiff glossy peaks form, about 2 more minutes. Be sure not to over-beat.
Step 3
Slowly and gently fold the egg whites into the chocolate mixture. It’s best to do this in 3 separate additions, combining each addition completely before folding in more. Add the amaretto and gently stir to mix. Refrigerate the batter for 5-10 minutes. You don’t need to cover the batter unless you are refrigerating it for longer than 1 hour. You may make the batter up to 2 days in advance, in which case you would need to cover it.
Step 3
Preheat the oven and prepare the ramekins. Adjust the oven rack to the lower third position, and preheat to 400°F. Brush the ramekins with a generous coating of the softened butter. Sprinkle in the granulated sugar, then shake/rotate each to ensure every spot of the ramekin has a sugar coating. Place ramekins on a baking sheet.
Step 4
Spoon the batter evenly into the ramekins. Using a knife or icing spatula, smooth down the surface. Run a knife, icing spatula, or your thumb around the rim at the top, creating a “channel” between the batter and the rim of your ramekin. Place the ramekins on a baking sheet in the oven. Immediately reduce oven temperature to 375°F (this change in temperature helps them rise). Bake for 13-14 minutes, or until the edges are set and the center just barely jiggles when you give the pan a light tap. Avoid opening/closing the oven too much.
Step 5
Remove from the oven and serve immediately—soufflés begin to fall within minutes. Enjoy!