Instructions: When this souffle falls, it turns into a dense fudge cake. Dont worry about leftovers; they can be served at room temperature or chilled with the Raspberry Sauce.

1. Preheat oven to 375F.

2. Combine Cocoa, hot water and espresso, 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 375F for 45 minutes or until puffy and set. Serve warm with Raspberry Sauce.

Yield: 6 servings (serving size: 1 wedge and 2 tablespoons sauce).

RASPBERRY SAUCE:
This sauce is quite versatile. It can be made ahead of time, covered, and refrigerated. You can serve it cold or at room temperature.

Drain raspberries, reserving syrup. Press raspberries through a sieve into a bowl, reserving puree; discard seeds. Combine water and cornstarch in a saucepan; stir until blended. Stir in reserved raspberry syrup and puree; bring to a boil, and cook 1 minute, stirring constantly. Pour into a bowl; cool.

Yield: 3/4 cup (serving size: 2 tablespoons).

JO Merrill/Dakotah on the www.eclix.net Food Bulletin Board

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