1. In a double boiler, melt margarine and chocolate over medium heat. In the bowl of an electric mixer, or with a hand mixer, beat eggs, egg yolk, and sugar. Add the melted chocolate to the egg mixture, then beat in chili, flour, and salt. Refrigerate for three to eight hours.
2. Remove the soufflé mixture from the refrigerator 30 minutes before baking and let stand at room temperature. Preheat oven to 450 degrees Fahrenheit.
3. Spray eight ramekins with nonstick cooking spray. Fill the ramekins with the soufflé mixture and bake until crusts forms on top, the sides are cake-like, and the centers are gooey, 15-17 minutes. Remove from the oven. Dust the tops of the soufflés with the confectioners’ sugar. Serve warm with ice cream and berries on the side.