Chocolate Soufflés

Preheat oven to 375°F (190°C). Brush 6 straight-sided 6-ounce ramekins with 2 tablespoons (28 grams) butter. Spoon 2 tablespoons (24 grams) sugar into ramekins (about 1 teaspoon or 4 grams each), and rotate so ramekins are fully coated in sugar. Pour out any loose sugar, giving ramekins a firm tap with the base of your hand to make sure there is no loose sugar. Place on a rimmed baking sheet.

In the top of a double boiler, combine chocolate and remaining 9 tablespoons (126 grams) butter. Cook over simmering water, stirring occasionally, until melted and smooth. Remove from heat, and whisk in 2½ tablespoons (30 grams) sugar until well combined. Whisk in egg yolks, flour, and vanilla.

In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites and salt at medium-high speed until soft peaks begin to form. Add remaining 5½ tablespoons (66 grams) sugar, 1 teaspoon (4 grams) at a time, beating until glossy stiff peaks form.

Using a balloon whisk, fold one-third of egg white mixture into chocolate mixture until mostly combined but a few white streaks remain. Using a spatula, gently fold in remaining egg white mixture in two additions just until combined and no white streaks remain. (Be careful not to overmix.) Carefully spoon mixture into prepared ramekins (about 110 grams each).

Bake until soufflés have risen past rim of ramekins and have flat tops, 15 to 18 minutes. Serve immediately with Sweetened Whipped Cream.

In the bowl of a stand mixer fitted with the whisk attachment, beat cream and sugar at medium-high speed until medium-soft peaks form. Refrigerate for up to 2 hours.