Preheat your oven to 400 degrees F and grease 4 6-ounce ramekins with unsalted butter. Sprinkle about 2 tablespoons of the superfine sugar onto the greased ramekins. Set aside.
In a medium bowl, combine the dark chocolate and heavy cream. Place the bowl in the microwave and melt in 20 second increments, stirring after each increment, until all of the chocolate has melted and the mixture is smooth. Set aside.
In the bowl of your stand mixer with whisk attachment fixed, add the egg whites. Beat the eggs on medium speed until soft peaks begin to form. Add the remaining sugar and cinnamon and continue to beat the eggs until stiff peaks form.
VERY gently fold the egg whites into the chocolate. Do this very gently because if you fold them too much, your soufflés will sink as soon as you bring them out of the oven.
Divide the batter among the 4 ramekins and place them in the oven. Bake the soufflés for about 15-16 minutes or until puffed up. This time amount will vary based on your oven. You may need to bake them for a little bit longer or you may need to start checking them at the 10 minutes mark. Try not to open your oven and use your oven light instead to watch them.
Remove the soufflés from the oven and serve immediately with vanilla ice cream and a sprinkling of confectioner's sugar and ground cinnamon.
NOTE: It is very possible that your soufflés will crack at the top. Mine always tend to and very rarely have I had a soufflé that hasn't. This is OK. It doesn't change the taste of the soufflé.
