Prepare the souffle dish. Coat inside of dish with softened butter and dust with parmesan reggiano grated cheese (tap out excess). Create a collar with parchment paper coated with softened butter and tie the paper around the dish with string.

Make the bechamel. Add the salt, pepper and cayenne.

Add the cheese to the bechamel. Whisk to blend.

Add the eggs, one at a time, into the batter, whisking vigorously after adding each egg. Set batter aside while you whip the egg whites.

Whip egg whites to stiff peaks.

Fold egg whites into batter.

Pour batter into prepared pan; fill the pan 3/4 full. Sprinkle a few tablespoons of grated cheese on top.

Bake at 400 degrees for thirty minutes.

Serve by taking two large spoons and plunging them down into the souffle.