Preheat the Oven: Start by preheating your oven to 375°F (190°C). This ensures the oven reaches the right temperature for baking.

Prepare the Ramekins: Grease four 6-ounce ramekins with butter. Coat the inside of each ramekin with sugar, tapping out the excess. This helps the soufflé rise and prevents sticking.

Melt the Chocolate: Chop the chocolate into small pieces. Melt the chocolate and 2 tablespoons of butter in a heatproof bowl set over a pot of simmering water (double boiler), stirring until smooth. Remove from heat and let it cool slightly.

Whip the Egg Whites: In a clean, dry bowl, beat the egg whites with the cream of tartar and a pinch of salt until soft peaks form. Gradually add the ¼ cup of sugar while continuing to beat until stiff peaks form.

Combine: Gently fold the egg whites into the cooled chocolate mixture in stages, being careful not to deflate the egg whites.

Fill the Ramekins: Spoon the soufflé mixture into the prepared ramekins, filling them to the top. Smooth the tops with a knife or spatula.

Bake: Place the ramekins on a baking sheet and bake in the preheated oven for about 12-15 minutes. The soufflés are done when they have risen and the tops are set but still slightly wobbly in the center.

Serve Immediately: Serve the soufflés right out of the oven. For an extra touch of elegance, dust with confectioners’ sugar or serve with a dollop of whipped cream and fresh berries.