Chocolate Raspberry Soufflé - unsalted butter

Method

• Preheat oven to 375 degrees F. Heavily butter and sugar a 1 1/2 quart souffle dish. Have ready a sheet pan and some hot water.
• Melt butter in a medium-sized saucepan. Stir in flour and cook, stirring constantly, over medium heat for one (1) minute. Gradually add the hot milk, stirring constantly.
• Melt the chocolate with the sugar and Chambord liqueur and stir the chocolate mixture into the bechamel. Stir in the vanilla extract. Set aside and allow to cool slightly. [If the mixture is too hot, your egg whites will deflate.] Beat the egg yolks. Beat in the raspberry puree and add to the cooled chocolate mixture.
• Beat egg whites with 2 tablespoons sugar until not quite stiff. Stir 2 tablespoonsful into the chocolate mixture, just to lighten it. Then add the chocolate mixture 1/3 at a time to the whites, GENTLY folding in after each addition. Mixture need not be perfectly blended. Pour into prepared souffle dish. Set on the sheet pan and pour enough hot water IN SHEET PAN to cover the bottom. Bake for 35-45 minutes in the preheated oven.
• Serve immediately with confectioners sugar sifted over it.
• I've always suggested to my students that they never tell their guests when they plan to serve a souffle. Then, in the unlikely event that it does fall, it can come to the table as a warm chocolate pudding (as if you intended it that way all along!) and no one will be the wiser!