Next up is Cinnamon Chocolate Soufflés
The posting date is:  Sunday, 13 April.

Cinnamon Chocolate Soufflés
1 1/2 teaspoons cinnamon, divided
1/4 cup plus 1 tablespoon granulated sugar, divided
5 ounces good-quality dark chocolate (60 to 72%), coarsely chopped
3 tablespoons unsalted butter
3 large egg yolks, plus 4 large egg whites
1 teaspoon cream of tartar
1/8 teaspoon salt
1 teaspoon pure vanilla extract

Confectioners’ sugar for dusting
Whiskey Whipped Cream (optional, page 86)

Baked Note: Our soufflés probably don’t need a big helping of whipped cream—it’s a bit like adding another scoop of ice cream to a fully loaded banana split—but we would be remiss not to recommend our Whiskey Whipped Cream on page 000 should you decide to go that route. If you are going to have an accompaniment, it might as well be full of whiskey.

Preheat the oven to 400 degrees F and position the rack in the center. Lightly butter the bottom and sides of four 6-ounce ramekins. Mix together 1 teaspoon of the cinnamon and 1 tablespoon of the granulated sugar, dust the ramekins with the cinnamon sugar mixture,  and knock out the excess cinnamon sugar. Place the ramekins on a baking sheet.

Place the chocolate and butter in the bowl of a double boiler over medium heat and stir occasionally until the chocolate and butter are completely melted and combined. Turn off the heat and whisk in the remaining 1/2 teaspoon of cinnamon. Transfer the chocolate mixture to a large bowl and whisk in the egg yolks, one at a time, until blended. Set aside.

In the bowl of a standing mixer fitted with the whisk attachment (or, if you are feeling strong, you can certainly do this without the aid of a machine—you will just need a whisk and bowl and a ready arm), whisk the egg whites on high speed for 1 minute. Sprinkle the cream of tartar and salt over the whites and continue whisking on high speed until the egg whites are foamy. Continue whisking while streaming in the remaining 1/4 cup of sugar, then the vanilla. Whisk until stiff peaks form.

Gently fold one-quarter of the stiff egg white mixture into the chocolate mixture until almost combined. The chocolate mixture will begin to lighten. Fold another quarter of the egg white mixture into the chocolate mixture until nearly combined. Finally, add the remaining egg white mixture to the chocolate mixture and fold gently until completely combined.

Divide the soufflé mixture equally among the ramekins, then run your thumb around the edge of each ramekin (this will help provide an even rise). Place the baking sheet in the oven, immediately reduce the oven temperature to 375 degrees F, and bake for 8 minutes. Soufflés are generally finished baking after rising 1 1/2 to 2 inches; the centers should still be jiggly while the perimeter should be almost set. If the soufflés are not done baking after 8 minutes, continue baking, checking them in 2-minute intervals. Remove the baking sheet from the oven, transfer the ramekins to a serving plate, sift confectioners’ sugar over the tops of the soufflés, and serve immediately. Alternatively, garnish the tops with a dollop of Whiskey Whipped Cream.

Excerpted from Baked Elements: Our 10 Favorite Ingredients by Matt Lewis and Renato Poliafito. Copyright © 2012 by Matt Lewis and Renato Poliafito. Excerpted by permission of Stewart, Tabori & Chang, an imprint of Abrams. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

PEANUT BUTTER CHOCOLATE WHIRLIGIGS

Yield: 25 cookies

For the Peanut Butter Dough
2 1⁄4 cups all-purpose flour
3⁄4 teaspoon baking powder
1⁄2 teaspoon baking soda
1 teaspoon salt
6 ounces (11⁄2 sticks) unsalted butter, cool but not cold
1 cup firmly packed dark brown sugar
1⁄2 cup granulated sugar
3 tablespoons vegetable oil (preferably canola)
3⁄4 cup smooth peanut butter (see page 26)
1 large egg, plus 1 large egg yolk
2 teaspoons pure vanilla extract

For the Chocolate Filling
12 ounces good-quality dark chocolate
(60 to 72%), coarsely chopped
1⁄2 teaspoon light corn syrup

Make the Peanut Butter Dough

In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In the bowl of a standing mixer fitted with the paddle attachment, beat the butter, sugars, oil, and peanut butter on medium-high speed until fluffy, about 5 minutes. Scrape down the sides and bottom of the bowl and add the egg, egg yolk, and vanilla, beating until incorporated. Scrape down the sides and bottom of the bowl and add half of the flour mixture. Beat until just incorporated; do not overmix. Add the remaining flour mixture and beat until just incorporated.

Transfer the dough to a cool, lightly floured work surface and shape into a disk. Wrap the dough in parchment paper, then in plastic wrap, and refrigerate until the dough is firm, about 3 hours. The dough can be made a day ahead and refrigerated for up to
24 hours.

Flour a rolling pin. Line a work surface with a piece of parchment paper about 14 inches long, dust the parchment with a sprinkling of flour, divide the disk of dough in half, and roll out one half directly on the parchment into a rectangle about 9 1⁄2 inches long by 71⁄2 inches wide and just under 1⁄2 inch thick. If the dough is too thin, it will be extremely difficult to roll up. Transfer the dough, keeping it on the parchment, to the refrigerator to firm up. Repeat the rolling process for the second half of the disk and refrigerate.

Make the Chocolate filling

While the dough is chilling, melt the chocolate and corn syrup in a microwave or double boiler. Whisk until smooth, then set aside to cool for a few minutes.

Assemble the roll

Remove 1 sheet of dough from the refrigerator. Dip a pastry brush in the chocolate and brush the top surface of the dough almost to the edge. Make sure the chocolate coverage is good and hearty, but leave a 1⁄2-inch strip with no chocolate on one of the long
sides of the rectangle and double up the chocolate on the opposite long side—this will be the center of the cookie. (Alternatively, drizzle some of the chocolate mixture on the dough and use the back of a spoon to spread into an even layer.) Using the parchment
paper to help you, slowly roll the dough into a log, starting from the long side of the rectangle that has double chocolate. (The paper should not be inside the log but used as a tool to help create the log.) Once the dough is rolled, keep it wrapped in the paper,
then wrap tightly in plastic and refrigerate. Repeat this process with the second sheet of dough.

Chill the logs for at least 3 hours, or up to 24 hours, until the logs feel very solid; if they do not feel solid, they probably need to be refrigerated for a few hours longer.

Make the cookies

Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. Unwrap the logs and place on a cutting surface. Dip a knife in very hot water and cut the log into individual cookies, 1⁄2 to 3⁄4 inch thick, and place on the prepared baking
sheets. If they get a tiny bit disfigured in the cutting process, you can use your fingers to reshape the cookies slightly; if the chocolate breaks or spills out, you can gently push it back in place.

Bake for 11 to 13 minutes, rotating the baking sheets halfway through the baking time. Do not overbake these cookies—remove them from the oven the second they start to brown.

Place the baking sheets on wire racks to cool for 5 minutes. Then use a spatula to transfer the cookies to the racks to cool completely.

Whirligigs can be stored at room temperature, tightly covered, for up to 2 days.