Chocolate Spaghetti

Ingredients

• 7 tablespoons (3 1/2 ounces) unsalted butter, softened
• 1 cup confectioners' sugar
• 2/3 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder, preferably Dutch process
• 3 large egg whites

Steps

1. In a large bowl, beat the butter with a wooden spoon until light and fluffy. Sift the confectioners' sugar, flour, and cocoa over the butter. Add the egg whites and stir well to combine. Cover and refrigerate the batter for at least 30 minutes or up to 1 day.
2. Preheat the oven to 400°. Line a large baking sheet with parchment paper. Using a large metal spatula, spread 1/2 cup of the batter across the parchment paper as thinly as possible. Draw a large, clean, long-toothed comb along the length of the batter to make spaghetti-like strips. Bake for 3 to 4 minutes, or until the batter is just cooked through but still pliable.
3. Working quickly and beginning at one end of the strip, use a metal spatula to remove 7 or 8 of the spaghetti "strands." Wrap the warm strands around a 3-inch ramekin or other round dish and let them cool and crisp up. You will need to make a total of 6 bands of chocolate spaghetti to garnish the soufflés. Gently remove the strands of spaghetti once they have hardened.