Recipe: Chocolate Spaghetti/Chocolate Souffle ..

This is the only thing I could find using chocolate spaghetti....I do have other recipes for a mapely kind of dessert from Romania using pasta but that's about it...Best of luck finding what your looking for... Sorry I couldn't be more helpful!!

This is from Food&Wine magazine...March 1997

Chocolate Spaghetti

The leftover batter can be baked in whatever shape you like, such as ribbons or tuiles.

SERVINGS: 67 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
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 souffl s. Gently remove the strands of spaghetti once they have hardened. --Francois Payard

MAKE AHEAD: The bands of chocolate spaghetti can be stored at room temperature in an airtight tin for up to 2 days.

Chocolate Souffl Symphony

This recipe offers an amazing range of textures and temperatures--individual warm chocolate souffl s topped with fudgy ice-cold chocolate sorbet and thin, crisp chocolate cookie strands. The souffl s and the sorbet would also be delicious served solo.

WINE RECOMMENDATION: A Madeira, such as Leacock's 15 Year Old Bual or Blandy's 15 Year Old Malmsey

SERVINGS: 6

Souffl

4 large eggs, separated
3 1/2 tablespoons sugar
1 1/2 teaspoons all-purpose flour
1 stick plus 2 tablespoons (5 ounces) unsalted butter
6 ounces extra-bittersweet chocolate, finely chopped
1/2 teaspoon fresh lemon juice
Chocolate Sorbet
Chocolate Spaghetti

1. Preheat the oven to 375 . In a large bowl, whisk the egg yolks briefly. Gradually add 3 tablespoons of the sugar and the flour, whisking until light and fluffy.
2. In a small saucepan, melt the butter over low heat. Remove from the heat, add the chocolate and stir until completely melted. Let cool to room temperature. Stir the chocolate into the egg mixture.

3. Butter six 1/2 -cup ramekins and coat them with sugar. In a large bowl, beat the egg whites with the lemon juice until soft peaks form. Add the remaining 1/2 tablespoon sugar and beat until firm and glossy. Using a rubber spatula, fold one-third of the egg whites into the chocolate mixture to lighten it. Fold in the remaining whites until just blended, with a few streaks of white remaining.

4. Carefully spoon the mixture into the ramekins, filling them three-quarters full. Set the ramekins in a baking dish and add enough hot water to the dish to reach halfway up the sides of the ramekins. Bake for about 10 minutes, or until the souffl s have risen nicely and are just slightly wobbly in the center.

5. Using oven mitts or large tongs, carefully remove the souffl s from the water bath and unmold each one onto a dessert plate. Top with a small scoop of the Chocolate Sorbet and garnish with a band of the Chocolate Spaghetti. Serve at once.--Francois Payard