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1
Preheat the oven to 375F.
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2
Lightly coat the interior of a 1 1/2-quart souffle mold with the butter.
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3
Place 1/4 cup of the granulated sugar in the mold and begin turning the mold back and forth so that the entire interior is generously coated with sugar.
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4
Turn upside down to allow any excess sugar to fall out.
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5
Set aside.
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6
Combine the egg whites with the remaining 1/2 cup granulated sugar in the bowl of a standing electric mixer, whisking to combine.
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7
Fill a 1-quart saucepan halfway with water and place it over high heat.
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8
Bring to a boil.
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9
Place the bowl over the boiling water without allowing the bottom of the bowl to directly touch the water.
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10
Using a wire whisk, beat for about 3 minutes, or until quite warm.
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11
Remove from the heat and place the bowl in the stand mixer fitted with the whip attachment.
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12
Beat on medium, just until frothy.
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13
Increase the speed to medium-high and beat until stiff but not dry peaks form.
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14
Remove the bowl from the mixer and, using a rubber spatula, fold the melted chocolate into the meringue, taking care not to overmix, but also taking care that the egg whites are completely incorporated into the chocolate.
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15
Carefully scrape the souffle batter into the prepared mold.
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16
It should come to about 1 inch below the top.
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17
Place in the middle of the oven, making sure that it has room to rise without hitting a top rack.
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18
Bake for about 20 minutes, or until the souffle has risen about one and a half times its height and the top is lightly colored.
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19
Remove from the oven.
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20
Place the confectioners sugar in a fine-mesh sieve and, tapping on the sides of the sieve, dust the top of the souffle with the sugar.
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21
Serve immediately with a bit of whipped cream, if desired.
