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Butter 2 souffle cups and sprinkle bottom and sides with sugar. Place cups on a baking sheet and chill while preparing the soufflés.
Melt chopped chocolate with milk, coffee liquor, instant espresso, cornstarch, ½ teaspoon sugar and cinnamon over medium heat, whisking until mixture is smooth.
Mix egg yolks with vanilla and add to chocolate, whisking for 2 minutes. Remove from the heat and cool to room temperature.
Whip egg whites with cream of tartar and salt until soft peaks form. Gradually add remaining sugar and continue whipping until stiff peaks form. Fold whipped whites into chocolate mixture until thoroughly mixed. Fill prepared cups with mixture and bake in preheated oven to 400°F (200°C) for approximately 20 minutes. Test by introducing a tester or skewer into the center of the soufflé. The soufflé is done when the skewer comes out clean.
To serve: Cut a slit in the top of each soufflé and pour the Dulce de Leche Sauce.
Optional: Garnish with whipped cream and chopped nuts.
Dulce de Leche Sauce:
Boil cream, brown sugar, salt and cinnamon whisking constantly.
Reduce liquid to half and remove from the heat. Add vanilla.
Serve sauce hot over soufflés.
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