Preheat oven to 375° F.
Grease two 6- to 8-ounce ramekins with butter.
Sprinkle with 1
Stir coffee, vanilla, cinnamon, and 1 teaspoon water until
In large bowl...
With mixer at high speed, beat egg
whites and cream of tartar until soft peaks form.
Beating at high
speed, sprinkle in remaining sugar until stiff peaks form.
coffee mixture and beat on low speed just until blended.
Spoon mixture into ramekins.
Bake 10 minutes or until soufflés are
puffed and edges are browned.
In microwave-safe 1-cup liquid
measure, combine sauce ingredients.
Cook in microwave oven on High 30 seconds.
Stir, scraping chocolate from
bottom of cup.
Cook 15 seconds.
Stir until smooth.
Serve soufflés immediately.
With spoon, break center of soufflés
and pour in sauce.