Hot Raspberry Chocolate Soufflé
2 hours resting
25 min work time
Bake time 10-13 min
Preheat oven 375
Butter 3/4 Cup ramekins and coat with sugar tapping out excess. Add 1 tablespoon hot fudge sauce on bottoms
2 6 oz containers raspberries
3 Tablespoon plus 2/3 Cup sugar
1/4 cup corn starch
6 large egg whites room temperature
Jar hot fudge sauce
Chocolate bar for shaving
Purée raspberries with 3 tablespoon sugar in processor. Strain out seeds. Strain into heavy saucepan. Add cornstarch whisk to blend. Whisk over medium heat till mixture boils and thickens coating back of spoon. Transfer to a bowl cover with plastic wrap pushing on raspberry mix chill at least 2 hours.
With electric mixture beat egg whites to soft peak. Gradually add remaining 2/3 cup sugar. It should be stiff but not dry looking. Whisk 1/3 of egg whites mix into raspberry mix to lighten. Fold remaining whites till combine. Divide equally in dishes.
Bake till golden brown. Shave chocolate over top powder sugar sprinkle.