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