Break up the chocolate; melt over a double boiler.
Add the butter, use a spatula to incorporate it
evenly.
Beat egg yolks with 1/2 cup sugar until creamy.
Add the chocolate/butter mixture to the egg yolks;
mix thoroughly.
Beat the egg whites until stiff, add the remaining
1/2 cup sugar and beat again until smooth and
shiny.
Fold the egg whites into the chocolate mixture.
Pour into a buttered souffle dish and bake at 360
for 40 minutes.
Serve lukewarm with raspberry coulis.
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