Preheat oven to 400 degrees F. Coat insides and rims of four 6-ounce ramekins with cooking spray. Sprinkle with sugar and set ramekins on a baking sheet; set aside.
In a small microwave-safe bowl combine chocolate and cream. Microwave, uncovered, on 100-percent power (high) for 1 1/2 to 2 minutes or until smooth, stirring twice. Divide mixture in half. Cover and cool to room temperature.
In a medium bowl beat egg whites with an electric mixer on medium speed until foamy. Gradually add the 2 tablespoons sugar, beating until soft peaks form (tips curl).
Gently fold one portion of the chocolate mixture into beaten egg whites. Spoon mixture into prepared ramekins. Bake for 12 to 15 minutes or until a knife inserted near centers comes out clean. Open centers of souffles with two spoons and pour in remaining chocolate mixture. Serve immediately.