Warm Chocolate Souffles with Raspberries

I was at my local Farmer's Market this past Saturday and couldn't resist buying some freshly picked raspberries. They were so sweet that my daughter and I ate most of them before we made it home. I had just enough left to add to a chocolate souffle.
This is an awesome recipe for those wanting a rich dessert but watching their waist. It is made with unsweetened cocoa instead of the usual melted chocolate. It also contains only egg whites and no (cholesterol containing) yolk.
Never made a souffle? No worries. As long as you have some ramekins and can beat egg whites stiff, you are golden. Oh and don't mess with the measurements or open the oven before they rise!

WARM CHOCOLATE SOUFFLES WITH RASPBERRIES

makes 6 individual souffles

INGREDIENTS

1/2 c. unsweetened cocoa powder
8 tbs. hot water
1 tbs. unsalted butter
1 tbs. canola oil
3 tbs. all-purpose flour
1/2 tsp. cinnamon
3 tbs. dark brown sugar (firmly packed)
2 tbs. honey
1/4 tsp. salt
3/4 c. low-fat milk
4 egg whites
3 tbs. sugar
1 c. raspberries

DIRECTIONS

1. Arrange your oven racks so that when you place your ramekins on the top rack there is room for your souffles to rise an inch or two.
2. Preheat oven to 375 degrees F.
3. Lightly coat six individual ramekins with butter right up to the rim.
3. In a small bowl, combine the cocoa and hot water, stirring until smooth. Set aside.
5. In a saucepan over medium heat, heat the butter and canola oil until the butter melts.
6. Add the flour and cinnamon and cook for 1 minute, stirring constantly with a whisk. This is your roux. 
7. Stir in the brown sugar, honey and salt.
8. Slowly add milk, stirring constantly, until thickened, about 3 minutes. Remove from the heat and stir into the cocoa mixture. Let cool slightly.
9. In a large, thoroughly cleaned bowl beat the egg whites until soft peaks form, using a stand mixer or electric hand mixer. Add the granulated sugar 1 tablespoon at a time and beat until stiff peaks form.
10. Using a rubber spatula, gently fold 1/3 of the egg whites into the cocoa mixture. Then fold the remaining egg whites into the cocoa mixture, mixing gently only until no white streaks remain.
11. Gently scoop the mixture into the ramekins and fill them HALFWAY. Add some raspberries to each ramekin, then fill ramekins with more mixture.
12.  Fill a small casserole dish (or any oven safe container you want to use) halfway with water. Place on bottom rack of oven. Place ramekins on top rack and bake until the souffles rise above the rim and set in the center, 17-20 minutes. These won't rise if you open the oven to check them midway.
13. Serve warm.