Mexican Chocolate Souffle Cake

Ingredients

Mexican Chocolate Souffle Cake

8 oz. unsalted butter

pinch salt

9 oz. chocolate, chopped

6 egg yolks

¾ C. white sugar

3/8 C. (6 Tbs.) brown sugar

3/8 C. cake flour

3 Tbs. toasted ground almond

1 rounded tsp. cinnamon

few grains cayenne

6 egg whites

½ tsp. cream of tartar

1. Melt the butter and salt

2. Add the chocolate

3. Whip the egg yolks, white sugar, and brown sugar

4. Whip the egg whites and cream of tarter and fold into mixture

5. Add all ingredients together

6. Bake at 275˚ (325) for 30 minutes