• Preheat oven to 375°F.
• Put butter and chocolate and salt in a bowl and melt over double broiler or simmering pot of water.
• Grease 6 ramekins with softened butter, put about a tablespoon of sugar in each 8oz ramekin (4inches in diameter, 2 inches height) and swirl to coat the sides and bottom evenly.
• Separate the eggs.
• Put egg whites in the bowl of your mixer and beat with wire whisk attachment until soft peaks form.
• Gradually add ¼ cup sugar and continue beating until stiff peaks form.
• In a separate bowl, whisk egg yolks until pale in color.
• Add the melted chocolate and butter and mix well.
• Add about ⅓ of whipped egg whites into the chocolate and yolk mixture.
• Gently fold to mix then add the rest of the beaten egg whites and fold until fully incorporated.
• Spoon batter into prepared ramekins equally.
• Run your thumb around the rim of the ramekin to create a "ditch" for an even rise.
• Put ramekins into a rimmed baking pan.
• Bake for about 18 minutes.
• Carefully take out of the oven and dust top of each soufflé with powdered sugar or cocoa or both.
• Or top with sweetened whipped cream with coffee (recipe below).
• Serve immediately. Enjoy

FOR SWEETENED COFFEE FLAVORED WHIPPED CREAM: (optional)

• In a small bowl, melt ½ tsp coffee powder with 1 tsp water.
• Add ⅓ cup cold heavy cream and 3 Tablespoons powdered sugar and whisk until light and fluffy.