Generously butter six 1/2-cup coffee cups or ramekins. For a more formal presentation, use ramekins and make each a 3-inch collar of buttered parchment or foil, secured with string. Otherwise, the soufflé will casually overlap the rim of the cup.
Using a hand mixer, beat the butter until light and fluffy. Add 2 Tbsp. sugar and mix. With the mixer running at low speed, blend in the cocoa powder. Add the egg yolks one at a time, mixing after each addition. Stir in the espresso, then drizzle the melted chocolate and mix until smooth.
In a clean, dry bowl, whip the egg whites until soft peaks form, then add salt. Gradually pour in 3 Tbsp. sugar and continue whipping until glossy and stiff. Be careful to not over beat the egg whites. Pour the chocolate mixture into the side of the bowl and gently fold until well-combined.
Recipe can be made up to this point and refrigerated several hours in advance.
When ready to serve, preheat oven to 425 degrees F. Pour into prepared coffee cups and place on a baking sheet. Place in the oven and immediately reduce heat to 375 degrees F. Bake for 20 to 25 minutes, or until a skewer comes out clean. Twenty minutes will result in a softer, slightly gooey soufflé, while 25 will give you a more cakey version. Serve immediately.
Serves 6
Recipe used with permission from Janine MacLachlan, The Rustic Kitchen cooking school,www.rustickitchen.com.