Chocolate And Cinnamon

Crush the chocolate in a bowl. Boil the milk, pour it over the chocolate and stir to melt.

Melt 60 g of butter in a saucepan, add the flour and stir for 1 minute over low heat. Add the chocolate to the milk. Let it thicken while stirring until it boils, then let it cool.

Heat oven to 210°C. Coat the soufflé moulds with the remaining butter and sprinkle with sugar.

Separate the egg whites from the yolks, add the yolks and cinnamon to the chocolate mixture.

Beat the egg whites until stiff, add the caster sugar and cocoa, beat for another 30 seconds and fold gently into the batter.

Fill the molds, smoothing the surface with a spatula. Bake the soufflés for 15 to 18 minutes. Sprinkle with powdered sugar, serve immediately. Our advice : A touch of refinement with a little finely chopped orange peel in the dough