Dinner isn’t complete without something sweet. These rich, cinnamon-laced chocolate soufflés are totally decadent and over-the-top—just perfect for occasions when you want to indulge.
Prepare Dulce de Leche Sauce ahead of time or while soufflés bake.
Preheat oven to 400°.
Coat two 6-oz. soufflé cups with butter and sugar. Chill cups on a baking sheet while preparing batter.
Melt chocolate chips with milk, liqueur, espresso powder, cornstarch, ½ tsp. sugar, and cinnamon in a saucepan over medium heat, whisking until smooth.
Combine yolk and vanilla, then whisk into chocolate mixture. Cook 2 minutes, remove from heat, and cool to room temperature.
Beat egg white with cream of tartar and salt with an electric mixer on high speed until soft peaks form. Gradually add remaining 1½ tsp. sugar; continue beating until stiff peaks form (whites stand up when beaters are lifted from bowl). Using a whisk, blend whites into chocolate mixture until there are no streaks. Fill prepared cups with batter; bake on the baking sheet until soufflés puff, about 20 minutes. Test for doneness by inserting a skewer into the center of a soufflé — soufflé is done when skewer comes out clean or slightly moist.
To serve, cut a small slit in top of each soufflé. Pour Dulce de Leche Sauce into soufflés, allowing sauce to pool and drip down sides.
Top soufflés with whipped cream and pecans. Serve immediately.
Combine egg yolk with vanilla, then whisk into melted chocolate mixture. Cook 2 minutes.
Gradually add sugar to egg white, beating with an electric mixer on high speed until stiff peaks form.
Whisk the beaten egg white into the chocolate mixture until there are no streaks.
% Daily Value*
Total Fat 10g 15%
Saturated Fat 5g 25%
Cholesterol 91mg 30%
Sodium 51mg 2%
Carbs 26g 8%
Fiber 0g 0%
*Percent Daily Values are based on a 2,000 calorie diet.