Aztec Chocolate Souffle Cakes

So this is not a diet food, people!  This recipe is from a Pampered Chef Cookbook we got a few years back.  It is mega good.  Super rich.  Almost a bit too rich, but a nice splurge before we get back on the diet :(

Ingredients

	10 teaspoonsSugar; divided
	1 tablespoonButter
	4 ouncesBittersweet chocolate; coarsely chopped
	2 Eggs; separated
	1/8 teaspoonCinnamon
	1/8 teaspoonCayenne pepper
	-- Aztec Chocolate Glaze --
	1/4 cupHeavy whipping cream
	1/2 teaspoonSugar
	1/2 teaspoonVanilla
	2 ouncesBittersweet Chocolate
	1/8 teaspoonCinnamon
	1/8 teaspoonCayenne

Heat oven to 400. Spray two ramekins with nonstick cooking spray and coat insides with 1 teaspoon sugar. Tap out excess; set bowls aside.

Melt butter and chocolate in uncovered small bowl for 1 minutes. Set aside to cool.

Beat 2 egg whites until foamy. Continue beating, gradually adding remaining 3 tablespoons sugar. Continue beating until soft peaks form.

Whisk 2 egg yolks, cinnamon and cayenne pepper into cooled chocolate mixture. Gently fold in egg whites.

Pour batter evenly into prepared prep bowls. Bake 16-18 minutes or until cakes spring back slightly when gently pressed with fingertip.

Remove from oven; cool 10 minutes. Turn cakes out onto serving plates. Serve with Aztec Chocolate Glaze, if desired.

For Aztec Chocolate Glaze: Place 1/4 cup heavy whipping cream, 1/2 teaspoon sugar and 1/2 teaspoon vanilla in small bowl; microwave 45 seconds or until hot. Add 2 ounces bittersweet chocolate, finely chopped, 1/8 teaspoon cinnamon and 1/8 teaspoon ground cayenne pepper; stir until smooth. Drizzle over cakes and serve.