Chocolate Spaghetti

• 7 tablespoons (3 1/2 ounces) unsalted butter, softened
• 1 cup confectioners' sugar
• 2/3 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder, preferably Dutch process
• 3 large egg whites

1. Preheat the oven to 400.
2. Line a large baking sheet with parchment paper.
3. Using a large metal spatula, spread 1/2 cup of the batter across the parchment paper as thinly as possible.
4. Draw a large, clean, long-toothed comb along the length of the batter to make spaghetti-like strips.
5. Bake for 3 to 4 minutes, or until the batter is just cooked through but still pliable.
6. Working quickly and beginning at one end of the strip, use a metal spatula to remove 7 or 8 of the spaghetti "strands."
7. Wrap the warm strands around a 3-inch ramekin or other round dish and let them cool and crisp up.
8. You will need to make a total of 6 bands of chocolate spaghetti to garnish the souffles.
9. Gently remove the strands of spaghetti once they have hardened.

unsalted butter, sugar, allpurpose, cocoa, egg whites

Taken from www.foodandwine.com/recipes/chocolate-spaghetti (may not work)