- Vegetable oil cooking spray
- 5 tablespoons sugar, divided
- 2 tablespoons cocoa powder
- 1 1/2 tablespoons flour
- 1/2 cup fat-free milk
- 1 1/2 ounces semisweet chocolate, chopped
- 1 egg yolk
- 1/2 teaspoon vanilla extract
- 3 egg whites
- Pinch of salt
- 1 cup raspberries
- Preheat oven to 350. Coat four 1-cup ramekins with cooking spray. Divide 1 tablespoon sugar among them, tilting in all directions to coat the insides completely. Tap out any excess sugar.
- In a small saucepan, whisk together remaining 4 tablespoons sugar, cocoa powder, and flour. Slowly whisk in milk and place over medium heat, stirring constantly until sauce thickens and begins to bubble, about 4 minutes. Remove from heat and add chocolate; stir until melted. Transfer to a medium mixing bowl and let cool 10 minutes, stirring occasionally. Blend in egg yolk and vanilla.
- In a large bowl, beat egg whites and salt with an electric mixer until stiff peaks form, about 5 minutes. Gently fold chocolate mixture into egg whites with a rubber spatula. Divide batter evenly among ramekins and place them on a baking sheet. Bake at 350 degrees F for 30 to 35 minutes until souffles are set (a toothpick inserted in center should come out clean).
- Garnish with raspberries and serve immediately.