Makes 4 individual soufflés
3 oz unsweetened chocolate
3 Tbsp double strength brewed coffee or espresso
1 Tbsp brandy
3 egg yolks, lightly beaten with a fork
4 egg whites
1/2 tsp cayenne pepper
1/4 cup + 2 Tbsp sugar
powdered sugar
Preheat oven to 400º. Butter four 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.
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