3 oz Semisweet chocolate
1 oz Unsweetened chocolate
2    Eggs
1/4 c  Sugar
1/2 c  Whipping cream
1/4 ts Ground cinnamon
Sifted Powdered Sugar
FUDGE MOCHA SAUCE:
1 c  Sugar
1/2 c  Light cream
3 tb Butter
2 oz Unsweetened chocolate, chop
2 tb Light corn syrup
1 oz Semisweet chocolate, chopped
1 tb Instant coffee crystals

Butter two 8-ounce 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 4-5 minutes, or
until thick and lemon-colored. Beat one-half 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 1-inch of hot water into dish. Bake in a 350
degree oven for 30-35 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 medium-low heat until smooth and slightly thick. Serve warm.
Refrigerate leftover sauce. Makes 1 3/4 cups.