Mexican Chocolate Soufflés

Ingredients

• 3 ounces bittersweet chocolate chopped
• 1 teaspoon rum / brandy / coffee liqueur (such as Kahlúa)
• 0.3 teaspoon cream of tartar 
• 6 large egg whites 
• 1 large egg yolk 
• 0.8 cup skim milk fat-free
• 2 tablespoons flour all-purpose
• 0.5 cup granulated sugar 
• 2 tablespoons granulated sugar 
• 3 tablespoons granulated sugar 
• 1 teaspoon ground cinnamon 
• 0.1 teaspoon salt 
• 0.3 cup cocoa powder unsweetened
• 1 teaspoon vanilla extract 

Equipment

• bowl
• baking sheet
• sauce pan
• oven
• whisk
• blender
• ramekin

Directions

1. Preheat oven to 37
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.
4. Remove from heat; add chocolate, stirring with a whisk until smooth.
5. Place chocolate mixture in a large bowl; stir in vanilla, liqueur, and egg yolk.
6. Place the cream of tartar and egg whites in another large bowl; beat with a mixer at high speed until foamy.
7. 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.
8. Place ramekins on a baking sheet.
9. Bake at 375 for 30 minutes or until puffy and set.
10. Sprinkle with powdered sugar, if desired.
11. Serve immediately.