Devil’s Decadence

Title: DEVIL'S DECADENCE

Categories: Chocolate, Desserts, Sauces

Yield: 2 servings

3 oz Semisweet chocolate

1 oz Unsweetened chocolate

2 Eggs

1/4 c Sugar

1/2 c Whipping cream

1/4 t Ground cinnamon

Sifted Powdered Sugar

FUDGE MOCHA SAUCE:

1 c Sugar

1/2 c Light cream

3 T Butter

2 oz Unsweetened chocolate, chop

2 T Light corn syrup

1 oz Semisweet chocolate, chopped

1 T Instant coffee crystals

Butter two 8-ounce souffle dishes. Attach buttered foil collars.

Melt chocolates in heavy small saucepan over low heat, stirring

constantly.

In a large bowl beat eggs until frothy. Add sugar, beating 4-5 minutes,

or until thick and lemon-colored.

Beat one-half of the cream and cinnamon until soft peaks form. Fold

whipped cream into the melted chocolate.

Fold chocolate mixture into beaten eggs. Pour into prepared souffle

dishes. Place in baking dish; pour 1-inch of hot water into dish. Bake

350 degree oven for 30-35 minutes, or until a knife inserted into center comes out clean. Remove collars. Cool to room temperature. Whip

remaining cream and cinnamon. Sprinkle souffle with sifted powdered

sugar; serve with Fudge Mocha Sauce and whipped cream.

FUDGE MOCHA SAUCE: Combine sugar, cream, butter, chocolates, corn syrup,

and coffee crystals in a saucepan. Cook and stir over medium-low heat

until smooth and slightly thick. Serve warm. Refrigerate leftover sauce.

Makes 1 3/4 cups. --