Chocolate Soufflé With Raspberry Coulis - cooking recipe

Ingredients

1 tbsp sugar, for sprinkling
3 tbsp butter
1 tbsp flour
7 oz semi-sweet chocolate, melted
2 None egg yolks
4 None egg whites
1/4 cup plus 2 tbsp sugar
1 1/4 cups raspberries
4 None cloves
1/2 cup dry red wine

Preparation

Preheat the oven to 400\u00b0F. Grease four 3/4-cup souffle dishes. Sprinkle insides of dishes evenly with 1 tbsp sugar; shake away excess. Place dishes on a baking pan.
Melt butter in small saucepan on medium heat. Add flour; cook, stirring, until mixture thickens and bubbles. Remove from heat. Stir in chocolate and egg yolks. Transfer to large bowl.
Beat egg whites in medium bowl with electric mixer until soft peaks form. Gradually add 1/4 cup sugar, 1 tbsp at a time, beating until sugar dissolves between additions. Fold egg white mixture into chocolate mixture, in two batches. Divide mixture among prepared dishes.
Bake about 15 mins or until souffles are puffed.
Meanwhile, for the raspberry coulis, cook raspberries and 2 tbsp sugar in small saucepan, without boiling, until sugar dissolves. Add cloves and wine; bring to a boil. Reduce heat to low; simmer, uncovered, about 5 mins or until coulis thickens. Strain coulis into medium bowl.
Serve souffles with coulis.