Bittersweet Chocolate Souffl?with Milk Chocolate Glaze

In heatproof bowl over saucepan of hot (not boiling) water, melt milk chocolate. Lay 18-inch (45 cm) sheet of waxed or parchment paper on work surface. Scrape chocolate onto paper; smooth with small offset spatula into scant (1/8)-inch (3 mm) thick layer. Slide paper onto rimless baking sheet; refrigerate until firm, about 1 hour.

Let chocolate stand at room temperature for 10 minutes. Using 3-inch (8 cm) round cookie cutter, cut out 8 rounds of chocolate. Slide spatula under rounds and lift off paper onto small waxed paper-lined metal tray. Refrigerate for at least 15 minutes. (Make-ahead: Cover with plastic wrap and refrigerate for up to 2 days.)

Brush softened butter over insides of eight 6-oz (175 mL) ramekins; sprinkle with 2 tbsp (25 mL) of the sugar, tilting and shaking to coat all over. Set aside.

In large bowl over saucepan of hot (not boiling) water, melt bittersweet chocolate. Remove from heat. Whisk in melted butter; let cool for 5 minutes.

In another bowl, whisk egg yolks with flour until pale and thickened; whisk into chocolate mixture. Set aside.

In separate large bowl, beat egg whites until soft peaks form; beat in remaining sugar, 2 tbsp (25 mL) at a time, and salt until stiff glossy peaks form. Fold one-third into chocolate mixture; fold in remaining egg white mixture. Spoon or pipe into prepared ramekins; place on rimmed baking sheet.

Bake souffl?in centre of 375°F (190°C) oven until puffed and no longer jiggly, about 20 minutes. Place milk chocolate round on each.