Preheat oven to 350 degrees.

Coat 8 (4-ounce) ramekins with cooking spray, and sprinkle with 2

tablespoons granulated sugar.

Combine 1/2 cup granulated sugar, cocoa, flour, and salt in a small

saucepan. Gradually add milk, stirring with a whisk until blended. Bring

to a boil over medium heat; cook until thick, stirring constantly. Remove

from heat; let stand 3 minutes. Gradually stir in vanilla and egg yolks.

Spoon chocolate mixture into a large bowl; cool.

Place egg whites in a large bowl; beat with a mixer at high speed until

foamy. Gradually add 1/4 cup granulated sugar and cream of tartar,

beating mixture until stiff peaks form. Gently stir one-fourth of egg

white mixture into chocolate mixture; gently fold in remaining egg white

mixture and the chopped chocolate. Spoon into prepared ramekins.

Bake at 350 degrees for 15 minutes or until puffy and set. Sprinkle with

powdered sugar and garnish with whipped cream.