Deep, dark chocolate melts down with butter into a silky base, then gets whisked with egg yolks until glossy before airy, cream-of-tartar-stabilized egg whites are folded in with a light hand. That fold is everything here — it's what gives this soufflé its dramatic rise and delicate, cloud-like center that wobbles just slightly when it comes out of the oven. Sugared ramekins give the sides a faint crackle and help the batter climb straight up as it bakes, and a dusting of powdered sugar on top is the perfect finishing touch. Baked until the tops are set but the middle stays soft, this one has that classic contrast of a lightly crisp exterior giving way to a warm, molten interior. It's the kind of showstopper dessert that looks far harder than it is, and it's a great fit for a gluten free table without losing any of that classic drama. Serve it the second it comes out of the oven, while it's still puffed high and trembling.
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Position a rack in the lower third of the oven and preheat to 375°F (190°C). Using the softened butter, coat the inside of four 6-oz ramekins in upward strokes from the base to the rim. Add 2 tbsp granulated sugar to one ramekin, tilt and rotate to coat the bottom and sides evenly, then tip the excess into the next ramekin and repeat until all four are coated. Place the prepared ramekins on a baking sheet and refrigerate until needed.
In a medium saucepan over low heat, combine the chopped dark chocolate and 2 tbsp butter, stirring frequently until both are fully melted and the mixture is smooth, about 3 minutes. Remove from heat.
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