Categories: dessert, not tried

Ingredients

• 1 pint raspberries, pureed and strained
• 8 eggs, separated
• 4 ounces sugar
• 3 ounces all-purpose flour
• 8 ounces good-quality bittersweet chocolate, chopped
• 2 ounces Chambord liqeur
• 2 tablespoons melted butter
• Sugar for dusting ramekins

Directions

1. Heat the raspberry puree to lukewarm in a heavy saucepan.

2. Whisk the egg yolks with 3 ounces of sugar in large mixing bowl; whisk in the flour and raspberry puree, and return the mixture to the saucepan.

3. Cook over medium-low heat, stirring constantly, until the custard is thick.

4. Do not allow it to boil.

5. Remove from heat, and stir in the chocolate until it is completely melted.

6. Mix in the liqeur.

7. Cover the base mixture with plastic to prevent a skin from forming.

8. Meanwhile, butter six ramekins and dust with sugar.

9. Preheat the oven to 425 degrees.

10. Whip the egg whites to stiff peaks with the remaining ounce of sugar.

11. And here is the part where you will see it – the coming together of two very different mixtures – as you fold the egg whites into the chocolate.

12. Neither one will be willing to give up its substance: the darkness of the chocolate will become part of the foam of the egg whites, and vice versa.

13. Spoon the mixture into the ramekins, just 1/4 inch shy of the rim.

14. Bake immediately.

15. The souffles are done when they are well risen, golden brown on top, with edges that appear dry – about 20 minutes.

16. But do not be surprised if, when you remove them from the oven, they sink under the weight of their own promise.

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