Chocolate Spaghetti

• FAST
• VEGETARIAN

Ingredients

1. 7 tablespoons (3 1/2 ounces) unsalted butter, softened
2. 1 cup confectioners' sugar
3. 2/3 cup all-purpose flour
4. 1/2 cup unsweetened cocoa powder, preferably Dutch process
5. 3 large egg whites

1. 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.
2. 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.