I’m here to tell you that if you can separate eggs and whip egg whites, soufflés are deceptively simple to make. I don’t know why they have such a fancy reputation. Is it the French name, with the accented “e”? Is it because they poof up like magic when heat is applied?

These are a pretty straightforward version of a chocolate soufflé, except there’s a bit of cinnamon mixed into the batter. They’re decadent, rich, and utterly delicious. And quick: melt butter and chocolate, whisk in egg yolks, fold in whipped egg whites and bake. The air that’s beaten into egg whites is what causes that poof (and is also what causes the soufflés to deflate as they cool).

The recipe doesn’t say so, but these can easily be made ahead and stored in the refrigerator for a few hours until they’re ready to bake. That makes them a perfect dinner party dessert, destined to elicit oohs and ahhhs from your guests.

For the recipe and to see how the other Baked Sunday Mornings bakers fared, head over to Baked Sunday Mornings.

• Cinnamon Chocolate Soufflés (Baked Elements, p. 141)