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1. Place egg yolks in a small bowl and egg whites in a large bowl; allow to stand at room temperature for 30 minutes. Position a rack in the lower third of the oven; preheat oven to 375 degrees F. Butter eight 6-ounce ramekins, souffle dishes, or custard cups; sprinkle with sugar.*
2. In a large heatproof bowl or a heavy small saucepan, combine chocolate, the 1 tablespoon butter, and the milk. Place bowl in a large skillet of barely simmering water or heat saucepan over low heat. Stir until the chocolate is melted and the mixture is smooth. Remove the bowl from the water bath or the saucepan from heat. Whisk in egg yolks. (Don't worry if the mixture stiffens slightly or is less than perfectly smooth at this point.) Set aside.
3. Add cream of tartar to egg whites; beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually sprinkle in the 1/3 cup sugar, beating on high speed until the whites are stiff but not dry. Fold one-quarter of the egg whites into the chocolate mixture to lighten it, then fold into the remaining egg whites.
4. Divide the mixture evenly among the prepared ramekins, filling each three-quarters full.
5. Place ramekins on a baking sheet. Bake for 14 to 17 minutes or until souffles rise and crack on tops and a wooden skewer inserted into centers comes out slightly moist and gooey (the centers should not be completely liquid).
6. Remove the souffles from the oven. Serve immediately. Serve with Chocolate Whipped Cream. If desired, top each serving with chopped cacao beans.
1. In a chilled small bowl, combine whipping cream, sugar, and cocoa powder. Beat with chilled beaters of an electric mixer (or a rotary beater) on medium speed until soft peaks form. Fold in cacao beans.