A classic French chocolate soufflé: tall and airy, with a delicate crust and a moist center that nearly melts on the spoon. Glossy meringue, gentle folding, and properly prepared molds create the rise. It goes straight from oven to table.
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Preheat the oven to 200°C. Brush 4 deep cavities of the muffin pan with all the butter, using vertical strokes from bottom to top. Use 25% of the granulated sugar to coat the bottoms and walls, rotating the pan to distribute it and tapping out the excess. Keep the pan chilled while preparing the batter.
Gently melt the bittersweet chocolate in a bowl set over barely simmering water, keeping the bottom of the bowl above the water. Once completely smooth and glossy, remove it from the heat and let it cool for 2 minutes. Whisk in the egg yolks one at a time until the base is thick, even, and still flexible.
In a perfectly clean bowl, beat the egg whites with the salt on medium speed until soft peaks form. Gradually add the remaining 75% of the granulated sugar and continue beating until the peaks are medium-firm, glossy, and flexible. Stop before the meringue looks dry or grainy.
Stir roughly one third of the meringue into the chocolate base to loosen it. Fold in the remainder in 2 additions, sweeping from the bottom while turning the bowl. Stop as soon as the white streaks disappear: the batter should remain light and even, not completely deflated.
Immediately divide the batter among the 4 prepared cavities, filling them nearly to the rim. Level the tops and run a clean fingertip around the inner edge to form a small channel. Bake for 10–12 minutes without opening the door, until the soufflés have risen clearly, formed a thin top crust, and the centers retain a gentle wobble without looking liquid.
Remove the soufflés from the oven, immediately dust with the powdered sugar through a fine strainer, and serve at once. They should arrive tall, hot, and very light, with a moist, melting center. There is no 'I'll serve it in five minutes' here—the soufflé has already begun its descent.
