Chocolate Soufflé

Butter and dust with sugar five individual soufflé dishes and reserve in the freezer

For the sauce, mix the sugar and water and bring to a boil

Add the raspberries and cook until a syrup forms

Let it cool. Reserve

Grate the dark chocolate and drizzle with coffee

Melt over low heat and remove from heat

Stir in butter

Mix well and reserve

Beat egg whites with sugar until foamy and add to chocolate

Stir and reserve

Beat egg whites until stiff and fold into chocolate, then fold in remaining egg whites

Remove soufflé dishes from the freezer and fill with batter

Place on a baking sheet and bake in a preheated oven at 350°F for about 30 minutes

Remove from oven and serve with cold sauce.