Mexican Chocolate Soufflés

• Cooking spray
• 3 tablespoons granulated sugar
• 1/2 cup granulated sugar
• 1/4 cup unsweetened cocoa
• 2 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 1/8 teaspoon ground red pepper (optional)
• 3/4 cup fat-free milk
• 3 ounces bittersweet chocolate, chopped
• 1 teaspoon vanilla extract
• 1 teaspoon coffee-flavored liqueur (such as Kahlua)
• 1 large egg yolk
• 1/4 teaspoon cream of tartar
• 6 large egg whites
• 2 tablespoons granulated sugar
• Powdered sugar (optional)

1. Preheat oven to 375u0b0.
2. Coat 8 (6-ounce) ramekins with cooking spray; sprinkle with 3 tablespoons granulated sugar.
3. Combine 1/2 cup granulated sugar, cocoa, flour, cinnamon, salt, and pepper, if desired, in a medium saucepan. Gradually add milk, stirring with a whisk until smooth. Bring to a boil over medium-high heat; cook 1 minute, stirring constantly. Remove from heat; add chocolate, stirring with a whisk until smooth. Place chocolate mixture in a large bowl; stir in vanilla, liqueur, and egg yolk.
4. Place the cream of tartar and egg whites in another large bowl; beat with a mixer at high speed until foamy. Add 2 tablespoons granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-third of egg white mixture into chocolate mixture; gently fold in remaining egg white mixture. Spoon evenly into ramekins; sharply tap ramekins 2 or 3 times on counter to level. Place ramekins on a baking sheet.
5. Bake at 375u0b0 for 30 minutes or until puffy and set. Sprinkle with powdered sugar, if desired. Serve immediately.

cooking spray, granulated sugar, granulated sugar, unsweetened cocoa, flour, ground cinnamon, salt, ground red pepper, milk, bittersweet chocolate, vanilla, coffee, egg yolk, cream of tartar, egg whites, sugar, powdered sugar

Taken from www.myrecipes.com/recipe/mexican-chocolate-souffls (may not work)