Melt chocolate in heavy small sauce-pan over low heat , stirring constantly.

In a large bowl beat eggs till frothy.

Slowly add sugar, beating 4 to 5 minutes or till thick and lemon-colored.

Beat half the cream and cinnamon till soft peaks form .

Fold chocolate mixture into beaten eggs.

Pour into prepared dishes .

Place in baking dish, pour 1 inch of hot water into dish.

Bake at 350º in oven for 30 -35 minutes or till a knife inserted into center comes out clean.

Remove collars.

Cool to room temperature.

Whip remaining cream and cinnamon .

Sprinkle soufflé with sifted powdered sugar.