Make Ahead Chocolate Soufflé

Serves 6-8
Make ahead and freeze for at least 3 hours, and then pop right into a hot 375 degree oven and bake for 16-18 minutes.
This technique only works for the individual chocolate soufflés, which can be made and frozen up to two days before baking.

5 T. butter (1 T. softened and the remaining cut into 1/4 inch chunks)
1 T. granulated sugar, plus 1/3 cup
8 oz bittersweet chocolate or semi-sweet chocolate (can mix both kinds together), chopped coarsely
1/8 t. salt
1/2 t. vanilla
1 T. orange liqueur
6 large egg yolks
8 large egg whites
2 T. confectioner's sugar
1/4 t. cream of tartar

1. Coat 8 - 1 cup ramekins with 1 T. butter , then coat inside of the ramekins evenly with the 1 T. granulated sugar.  Refrigerate ramekins until ready to use.
2. Melt the chocolate and remaining butter in microwave just to melt.  Stir to smooth.  Stir in salt, vanilla, and orange liqueur.  Set aside.
3. Bring granulated sugar and 2 T. water to boil in small saucepan, and then simmer, stirring constantly, until sugar dissolves.  With mixer running, slowly add this sugar syrup to egg yolks; beat until mixture triples in volume, about 3 minutes. Add in the chocolate mixture and mix.
4. In another bowl, beat egg whites until frothy.  Add cream of tartar and continue beating to soft peaks.  Add confectioner's sugar and continue beating to stiff peaks.  Fold egg whites into chocolate mixture.  
5. Fill ramekins almost the rim, wiping excess filling from the rim with wet paper towel.  Cover with wax paper and freeze until firm, at least 3 hours.
6. Preheat oven to 375 degrees.
7. Remove wax paper and place ramekins on oven racks or on baking sheet in the oven.  Bake until fully risen, exterior is set but interior is still a bit loose and creamy, about 16-18 minutes.  Soufflé is done when fragrant and fully risen.  Use two large spoons to pull apart top and peak inside.  If not done, place back in oven.  Serve immediately with whipped cream.