- SERVINGS: 6
The leftover batter can be baked in whatever shape you like, such as ribbons or tuiles.
- 7 tablespoons (3 1/2 ounces) unsalted butter, softened
- 1 cup confectioners' sugar
- 2/3 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder, preferably Dutch process
- 3 large egg whites
- Preheat the oven to 400°. Line a large baking sheet with parchment paper. Using a large metal spatula, spread 1/2 cup of the batter across the parchment paper as thinly as possible. Draw a large, clean, long-toothed comb along the length of the batter to make spaghetti-like strips. Bake for 3 to 4 minutes, or until the batter is just cooked through but still pliable.
- Working quickly and beginning at one end of the strip, use a metal spatula to remove 7 or 8 of the spaghetti "strands." Wrap the warm strands around a 3-inch ramekin or other round dish and let them cool and crisp up. You will need to make a total of 6 bands of chocolate spaghetti to garnish the soufflés. Gently remove the strands of spaghetti once they have hardened.