1) Preheat the oven to 400°F.

2) Brush six 6-ounce ramekins with butter, coat with granulated sugar, and set aside.

3) Melt the chocolate disks and butter over low heat.

4) Add the chocolate extract and whisk in the cinnamon. Set aside.

5) Separate the eggs, placing 3 yolks (1 1/2 ounces) in your mixing bowl; save the remaining yolks for another use (see tips, below). Set the whites aside; you'll use them later.

6) Add the coffee to the yolks and beat until frothy.

7) Add 2 tablespoons sugar from the ½ cup, and beat on high speed until the mixture lightens in color and thickens (about 5 minutes).

8) Fold the beaten yolks into the chocolate mixture until blended.

9) In a clean bowl, beat the whites with a pinch of cream of tartar until frothy. Slowly add the remainder of the sugar while continuing to beat. Beat on high speed until the whites reach a firm, but not fully stiff peak.

10) Fold 1/3 of the whites into the chocolate mixture. Fold the remaining 2/3 in gently, turning your bowl with each stroke and taking care not to deflate the eggs. A few colored streaks may remain in the final mixture.

11) Fill each ramekin almost full, stopping about ¼" to ½" from the top, and cleaning any spilled batter from the edges to ensure a good rise.

12) Bake the soufflés for 20 minutes. They'll still be slightly wobbly in the center when done.

13) Remove from the oven, dust with confectioners' sugar, and serve immediately.

Yield: 6 individual soufflés.