Instructions

Instructions are for 4 servings. Please modify as needed.

1. Preheat the oven to 375°F (190°C). Lightly grease one 3.5 inch (8 cm) ramekin per serving with butter. Place the ramekins on a baking sheet and set them aside.
2. Puree the raspberries in a blender. If you want, you can strain the puree through a wire mesh or cheesecloth to remove the seeds, but it isn't necessary.
3. In a separate bowl, whip the egg whites. As the whites begin to form soft peaks, gradually add the sweetener. Continue whipping until stiff, glossy peaks form.
4. Pour the raspberry puree along the sides of the bowl around the egg whites. Avoid pouring directly on the egg whites because you want to avoid them deflating. Use a spatula to gently fold the egg whites around the puree, creating streaks of raspberry puree with the egg whites.
5. Fill each ramekin about halfway full with dollops of egg white mixture. Do not smooth or press the mixture down. Sprinkle 1/4 of the chocolate over each ramekin and then fill each ramekin with the remaining egg white mixture.
6. Bake for 10-12 minutes on a lower oven rack until the soufflé has risen and is lightly browned. Remove from the oven and serve immediately. The soufflés will naturally deflate a little as they cool.