1 1/2 tablespoons butter or margarine
1 1/2 tablespoons all-purpose flour
3/4 cup milk
8 squares (8 ounces) unsweetened chocolate or pure bittersweet chocolate, broken
1 teaspoon cinnamon
1 teaspoon instant espresso coffee granules
1 teaspoon vanilla extract
1/3 cup granulated sugar
3 egg yolks
4 egg whites
Pinch cream of tartar
Whipped cream, optional

Preparation Instructions:
1. In a 2 quart saucepan, melt butter. Whisk in flour. Cook for 1 minute.

2. Add the milk gradually, whisking until thick and smooth.

3. Stir in the chocolate. Cook over low heat until chocolate melts.

4. Stir in cinnamon and coffee granules. Remove from heat. Stir in vanilla and 2 tablespoons sugar.

5. Add the egg yolks, one at a time, whisking well after each addition. (You may do this 2 hours in advance. Cover. Hold sauce at room temperature until ready to bake souffle.)

6. Preheat oven. Butter a 1 1/2 quart souffle dish. Coat with sugar.

7. Beat egg whites with cream of tartar until foamy. Beat in remaining sugar until stiff and glossy.

8. Fold egg whites into the souffle base. Pour into prepared dish.

9. Bake at 375 degrees for 40 minutes.

10. Serve immediately with whipped cream, if desired.

Per Serving: Calories - 490; Protein - 13.5 g; Fat - 39.5 g; Carbohydrates - 38.9 g; Sodium 124 mg