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1
Butter 2 shallow 3/4-cup gratin dishes and dust them with the additional granulated sugar, shaking out the excess.
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2
In a bowl blend together 2 tablespoons of the remaining granulated sugar, the flour, the cocoa powder, the butter, and a pinch of salt until the mixture resembles meal.
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3
In a saucepan bring the milk to a boil.
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4
Whisk the cocoa mixture into the milk with the chocolate, cook the mixture over moderate heat, whisking, for 1 minute, or until it is thickened, and let it cool.
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5
In a bowl beat the egg yolk slightly and beat in the chocolate mixture.
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6
In another bowl beat the egg whites with a pinch of salt until they hold soft peaks, add the remaining 2 tablespoons granulated sugar, a little at a time, beating, and beat the meringue until it holds stiff glossy peaks.
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7
Stir one fourth of the meringue into the chocolate pastry cream to lighten it and fold in the remaining meringue gently but thoroughly.
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8
Divide the mixture between the prepared dishes and bake the souffles in a shallow baking pan in the middle of a preheated 400F.
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9
oven for 15 minutes, or until they are puffed.
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10
Dust the souffles decoratively with the confectioners' sugar and serve them immediately.
