Spiced Chocolate Souffles

Directions

• Separate egg; let stand at room temperature for 30 minutes. Coat two 6-oz. ramekins with 1 teaspoon butter and sprinkle with 2 teaspoons sugar. Place ramekins on a baking sheet; set aside.
• In a small saucepan over medium heat, melt remaining butter.
• Stir in 2 tablespoons sugar and the flour until smooth. Gradually whisk in milk. Bring to a boil, stirring constantly. Cook and stir 1-2 minutes longer or until thickened. Whisk in the chocolate, spicy chocolate cinnamon sugar and salt until chocolate is melted. Transfer to a small bowl.
• Stir a small amount of hot mixture into egg yolk; return all to the bowl, stirring constantly. Cool slightly.
• In another bowl with clean beaters, beat egg white on medium speed until soft peaks form. Gradually beat in remaining sugar on high until stiff peaks form.
• With a spatula, stir a fourth of the egg white into chocolate mixture until no white streaks remain. Fold in remaining egg white until combined. Transfer to prepared ramekins.
• Bake at 400° for 12-15 minutes or until the tops are puffed and centers appear set. Serve immediately.