Chocolate Souffle

makes 2 individual souffles

2 tablespoons butter
3 tablespoons unsweetened cocoa powder
2 tablespoons xylitol
1 tablespoon hot water
pinch of salt
1/4 cup cream
2 whole eggs plus one egg white
1 tablespoon butter
1 tablespoon sifted cocoa powder

1. Separate the eggs, placing the whites in a large mixing bowl and the yolks in a smaller bowl.
2. In a saucepan, over low heat, melt the butter, then whisk in the cocoa powder, xylitol, hot water, and salt, and mix until blended. Whisk in the cream. Beat the egg yolks, then whisk them into the chocolate. Remove from heat and allow to cool.
3. Preheat the oven to 325 degrees F.
4. Butter two one-cup ramekins and dust the insides with cocoa.
5. Beat the egg whites to soft peaks.
6. Add about a third of the egg whites to the chocolate mixture and fold to blend. Add the remaining egg whites and fold very gently, only until just blended.
7. Bake for 25-30 minutes, or until the top is puffy and golden brown.
8. Dust with powdered unrefined cane sugar if desired.