Dark Chocolate Soufflé (serves two; recipe can be doubled)

Preheat oven to 375°F (190°C) and prepare two 6 oz. (180 mL) ramekins with butter and sugar
4 oz. (115 g) 70% cacao chocolate	melt in double boiler	whisk	fold in egg whites	pour into ramekins	bake 375°F (190°C) 15 min.
1/2 Tbs. (7 g) butter
1 oz. (30 mL) heavy cream
2 large egg yolks
2-3 large egg whites	whisk to soft peaks	whisk to stiff peaks
a dash (1/16 tsp.) cream of tartar
1/6 cup (35 g) sugar