Substitute for coating ramekin in a chocolate soufflé. I know that when it comes to chocolate soufflés, the substance to coat a ramekin to help the soufflé climb is sugar. 

Here's my question: can I use something else, like salt? Or cocoa powder? 

I only ask because sugar can be a little too sweet for me, and I know that salt and chocolate can sometimes work together like in chocolate coated pretzels. 

Any thoughts?
Yes, you can coat the buttered edges of the ramekin in anything you like that will withstand the heat during the cooking process.  Chopped Nuts, cocoa, flour, whatever you wish to go with your chocolate souffle.