Fiery, Dark, Dangerous Chocolate Soufflea

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   Preheat oven to 400u00b0. Butter six small ramekins (about 2/3 cup) and dust with powdered sugar. Heat chocolate, 1/4 cup sugar, coffee and brandy over low heat, stirring, until smooth. Stir in cayenne. Off heat, stir in the egg yolks and beat a few strokes. With a clean whisk, beat egg whites until medium peaks form, gradually adding the remaining sugar to the whites. Fold chocolate mixture into the beaten egg whites and spoon into the ramekins. Bake 'till puffed, about 10 - 12 minutes. Dust with powdered sugar and serve immediately, with a dollop of whipped cream if you like.

* Per serving · 4 servings · Values may vary.

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