Fudgy Espresso Soufflé With Raspberry Sauce

• 1/2 cup unsweetened cocoa
• 6 tablespoons hot water
• 1 tablespoon instant espresso or 2 tablespoons instant coffee granules
• 2 tablespoons butter or stick margarine
• 3 tablespoons all-purpose flour
• 3/4 cup 1% low-fat milk
• 1/4 cup sugar
• 1/8 teaspoon salt
• 4 large egg whites
• 3 tablespoons sugar
• Cooking spray

1. Preheat oven to 375u0b0.
2. Combine first 3 ingredients, stirring until smooth.
3. Melt butter in a small, heavy saucepan over medium heat. Add flour; cook 1 minute, stirring constantly with a whisk. Gradually add milk, 1/4 cup sugar, and salt; cook 3 minutes or until thick, stirring constantly. Remove from heat; stir in cocoa mixture. Spoon into a large bowl; cool slightly.
4. Beat egg whites at high speed of a mixer until foamy. Add 3 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold 1 cup egg white mixture into cocoa mixture; gently fold in remaining egg white mixture. Spoon into a 1 1/2-quart souffle dish coated with cooking spray.
5. Bake at 375u0b0 for 45 minutes or until puffy and set. Serve warm with Raspberry Sauce.

unsweetened cocoa, water, espresso, butter, allpurpose, milk, sugar, salt, egg whites, sugar, cooking spray

Taken from www.myrecipes.com/recipe/fudgy-espresso-souffl-with-raspberry-sauce (may not work)