Recipe - Devils Decadence

3 ounce Semisweet chocolate
1 ounce Unsweetened chocolate
2 Eggs
One fourth cup Sugar
One half cup Whipping cream
One fourth teaspoon Ground cinnamon
Sifted Powdered Sugar
FUDGE MOCHA SAUCE:
1 cup Sugar
One half cup Light cream
3 tablespoon Butter
2 ounce Unsweetened chocolate, chop
2 tablespoon Light corn syrup
1 ounce Semisweet chocolate, chopped
1 tablespoon Instant coffee crystals

Butter two 8ounce 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 45 minutes, or
until thick and lemoncolored. Beat onehalf 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 1inch of hot water into dish. Bake in a 350
degree oven for 3035 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 mediumlow heat until smooth and slightly thick. Serve warm.
Refrigerate leftover sauce. Makes 1 Three fourths cups.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini