Bittersweet Chocolate Soufflés

Preheat oven to 425°. Brush insides and rims of ramekins with butter, using straight upward strokes all the way around sides. Sprinkle with sugar and tap out excess (the upward strokes and sugar will give batter something to cling to as it rise up above tops of ramekins); set aside.

Heat chocolate, coffee, and remaining 1 Tbsp. butter in a large heatproof bowl set over a large saucepan of barely simmering water (do not let bowl touch water), stirring, until chocolate is melted and mixture is smooth. Let cool slightly.

Whisk egg yolks and vanilla extract into chocolate mixture. It will look grainy; whisk in 2 tsp. water and the mixture will become smooth and glossy again.

Beat egg whites in the very clean bowl of a stand mixer fitted with the whisk attachment on medium speed until frothy, about 30 seconds (you can also use a hand-held beater, or do this by hand with a balloon whisk). Add salt, increase speed to medium-high, and beat until soft, creamy peaks form, about 2 minutes. Slowly sprinkle in remaining ¼ cup plus 3 Tbsp. sugar and continue to beat until firm, shiny, glossy peaks form (if they look dry or clumpy, you’ve gone too far; check out this video before you start).

Using a large spatula, fold one-third of egg whites into chocolate mixture to lighten. Fold in remaining egg whites in 2 additions, using large, deliberate strokes all the way to the bottom of the mixture to incorporate whites without deflating, until barely any streaks remain. Spoon into prepared ramekins, mounding batter over rim. Using a large offset spatula, bench scraper, or back of a chef’s knife, scrape across tops of ramekins to make batter level, which will encourage a nice flat top on the finished soufflés. Discard excess batter, or scrape into another dish and bake separately. Tap ramekins lightly on counter to help settle batter. Sprinkle surface of batter with sugar, then gently run your thumb inside rim of ramekin just around lip to create a small circular indentation (this will help the soufflés rise with straight sides; be careful not to rub off butter coating underneath).

Place ramekins on a rimmed baking sheet and transfer immediately to oven. Reduce temperature to 400° and bake soufflés until they have risen and wobble slightly when jostled, 12–15 minutes. Immediately break a spoon into centers and pour some melted ice cream into each one.