- Preheat the oven to 200°C (400°F).
- Grease and sprinkle six 125 - mL (1/2 - cup) ramekins with sugar. Set aside. Cook the pears and water in a saucepan over medium heat for 5 minutes or until pears are tender. Drain. Divide half the diced pears among the six ramekins. Use a fork to purée the remaining diced pears. Set aside.
- In a bowl, sift together the flour, cocoa powder, and cinnamon. Set aside.
- Heat the milk, butter, 45 mL (3 tbsp.) sugar, and vanilla extract in a saucepan over medium heat until mixture just starts to boil.
- Remove from heat, add the chocolate, let sit 1 minute and then stir until completely melted and well blended.
- Add the flour mixture to the chocolate mixture. Use a whisk to stir the mixture until well blended. Add egg yolks one at a time, mixing well after each addition. Set aside.
- Use a hand-held mixer to beat egg whites in a large bowl until soft peaks form. Gradually add remaining sugar and continue beating until stiff peaks form.
- Use a spatula to incorporate the reserved pear purée into the chocolate mixture. Gently fold the beaten egg whites into the batter.
- Distribute the chocolate mixture among the ramekins, filling them 1 cm (1/2 inch) from the top. Place ramekins on a baking sheet. Bake 15 minutes or until soufflés rise and the centre is lightly set. Sprinkle with icing sugar. Serve immediately.
VARIATION: For a more gourmet recipe, replace the water with an equal amount of pear liqueur for cooking pears and add an extra square of semi-sweet chocolate to milk mixture.
TIP: Get out your pretty, decorative cups! Just make sure they're oven-proof.