Chocolate Raspberry Souffle

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 liqueur - I would omit this
2 tablespoons melted butter

Sugar for dusting remekins

Heat the raspberry puree to lukewarm in a heavy saucepan.  Whisk the egg youlks with 3 ounces of sugar in a large mixing bowl; whisk in the flour and raspberry puree, and return the mixture to the saucepan.

Cook over medium-low heat, stirring constantly, until the custard is thick.  Do not allow it to boil.  Remove from heat, and stir in the chocolate until it is completely melted.  Mix in the liqueur.  Cover the base mixture with plastic to prevent a skin from forming.

Meanwhile, butter six ramekins and dust with sugar.  Preheat the oven to 425 degrees F.

Whip the egg whites to stiff peaks with the remaining ounce of sugar.  Fold the egg whites into the chocolate.

Spoon the mixture into the ramekins, just 1/4 inch shy of the rim.  Bake immediately.  The souffles are done when they are well risen, golden brown on top, with edges that appear dry - about 20 minutes.

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

* from Jodi Picoult

Handle With Care