Chocolate Souffles

Directions

1. Spray seven 10-oz. souffle dishes with cooking spray. Sprinkle 1 teaspoon of sugar into each dish, tilting to coat the bottom and sides; set aside.
2. In a saucepan, combine 1/3 cup sugar, brown sugar, flour, cocoa and coffee granules. Stir in water until blended. Bring to a boil; cook and stir for 1 minute (mixture will be thick). Remove from the heat. Stir in chocolate until melted. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Cool to room temperature.
3. Let egg whites stand at room temperature for 30 minutes. In a bowl, beat egg whites until foamy. Add cream of tartar; beat on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Gently fold a fourth of the egg white mixture into chocolate mixture; fold in remaining egg white mixture.
4. Spoon batter into prepared dishes. Bake at 325° for 25-35 minutes or until a toothpick inserted in the center comes out clean. Cool on wire racks. Dust with confectioners' sugar. Refrigerate leftovers.