Mexican Hot Chocolate Souffle Recipe

DIRECTIONS

1. Preheat oven to 400°F.  Grease the bottom and up the sides of a 2-cup deep souffle dish with butter and sprinkle 1 1/2 teaspoons granular sugar substitute (erythritol) to coat all buttered areas.  Set aside.  
2. Melt the chocolate in a small bowl in a microwave at 30 second intervals until melted through.  Do not overheat and stir between intervals.  
3. In a medium bowl whisk 2 egg yolks with 1 tablespoon warm water, 1 teaspoon vanilla, 3/4 teaspoon ground cinnamon and 1/8 teaspoon cayenne pepper (add more if more spice is desired).  Add the melted chocolate and whisk until incorporated and smooth.  Set aside.  
4. In a medium bowl whip the egg whites with 2 1/2 tablespoons (the remaining 6 1/2 teaspoons) granular sugar substitute (erythritol) and a large pinch of pure stevia to stiff peaks.  Whisk a few tablespoons of the egg whites into the chocolate mixture, then quickly but gently fold in the remaining egg whites until a lighter airy mixture results and all ingredients are blended (do not over blend or you will deflate the egg whites).  
5. Pour into the souffle dish and bake on a sheet pan for 15-18 minutes.  The souffle will rise over the top of the dish and it should appear slightly jiggly but not wet in the center when shaken.  Serve immediately.