Via Dorie Greenspan’s book: Baking From my home to yours adapted by Isabelle
80 g (3/4 cup) of chocolate to 70%, finely choped
90 g (1/2 cup) sugar
5 ml (1 tsp.) cinnamon
2 ml (1/2 tsp.) chili pepper
1 ml (1/4 tsp.) nutmeg
70 ml (1/3 cup) milk at room temperature
3 egg whites at room temperature
1 ml (1/4 tsp.) salt
Preheat the oven to 350 degrees.
Give the inside of individual soufflé mold a thick coating of butter, sprinkle it with sugar and cacao.
Put the chocolate and the sugar in a heatproff bowl over a saucepan of simmering water.
Heat until the chocolate is melted.
Add the cinnamon, the chili peper, the cinnamon and the nutmeg.
Transfer the bowl to the counter and add the milk.
In a bowl, whip the egg whites with the salt, continue to beat until the peaks are glossy and almost firm.
Stir one quarter of the whites into the chocolate to lighten it.
Then use a rubber spatula to gently fold in the remaining whites.
Bake until you think the soufflé in almost done, or until a thin knife inserted in center comes out clean.
Remove the soufflé from the oven and serve immediately.
Bon Appétit!