Fudgy Espresso Soufflé with Raspberry Sauce

Ingredients

• 4 large egg whites 
• 3 tablespoons flour all-purpose
• 1 tablespoon espresso grounds instant
• 0.8 cup milk 1% low-fat
• 6 servings raspberry sauce 
• 0.1 teaspoon salt 
• 2 tablespoons stick margarine 
• 0.3 cup sugar 
• 3 tablespoons sugar 
• 0.5 cup cocoa unsweetened
• 6 tablespoons water hot

Equipment

• bowl
• sauce pan
• oven
• whisk
• blender

Directions

1. Preheat oven to 37
2. Combine first 3 ingredients, stirring until smooth.
3. Melt butter in a small, heavy saucepan over medium heat.
4. 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.
5. Remove from heat; stir in cocoa mixture. Spoon into a large bowl; cool slightly.
6. Beat egg whites at high speed of a mixer until foamy.
7. 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 souffl dish coated with cooking spray.
8. Bake at 375 for 45 minutes or until puffy and set.
9. Serve warm with Raspberry Sauce.