|Vegetable cooking spray||1|
|Sugar||10 1⁄2 Tablespoon, divided (1/2 Cup Plus 2 1/2 Tablespoons)|
|Unsweetened cocoa||1⁄4 Cup (4 tbs)|
|Instant espresso powder||1 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Skim milk||1 Cup (16 tbs)|
|Egg yolks||2 , lightly beaten|
|Cream of tartar||1⁄2 Teaspoon|
Coat 10 individual (3/4-cup) souffle dishes or custard cups with cooking spray.
Sprinkle dishes evenly with 2 1/2 tablespoons sugar, carefully shaking to coat bottom and sides of each dish; set aside.
Combine 1/4 cup sugar and next 4 ingredients in a medium saucepan.
Gradually add milk, stirring with a wire whisk until well blended.
Cook over medium heat, stirring constantly, until mixture is thoroughly heated.
Remove from heat.
Gradually stir about one-fourth of hot mixture into egg yolks; add to remaining hot mixture, stirring constantly.
Beat egg whites and cream of tartar in a large bowl at high speed of an electric mixer until soft peaks form.
Gradually add remaining 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form.
Gently fold one-fourth of egg white mixture into chocolate mixture.
Gently fold remaining egg white mixture into chocolate mixture.
Spoon evenly into prepared dishes.
Bake at 375° for 15 to 16 minutes or until souffles are puffed.