Chocolate Souffle Torte with Raspberry Sauce

I cannot believe that I am saying this but...I actually made a souffle...from scratch! Well actually it's a souffle torte, which I'm guessing is easier than an actual souffle but I don't care, it says souffle in the title. We had found raspberries on sale, so I needed a recipe quickly before they went bad. I love raspberries and chocolate together, so this recipe seemed great. I had some time and was feeling adventurous so I decided to go for it. I went out and bought a springform pan and gave souffles a try. The silly thing is, before this recipe I'd never even tasted souffles. Now the recipe sounds complicated, but once you get started it's not bad at all, I promise!

Raspberry Sauce

1 c. water
1/2 c. sugar
1 tbsp. cornstarch
1/4 tsp. salt
1 package frozen raspberries (I used 2 pints of fresh)

Combine the water, sugar, cornstarch, and salt in a medium saucepan. Whisk over medium heat, until boiling. Cook 2 minutes. Stir in raspberries and cook for 4 more minutes. Take off heat and chill for 1 hour.

Torte

3 oz. semisweet chocolate, chopped
3 tbsp. butter, softened
3/4 c. sugar
1 lg. egg
1/4 c. milk
1/4 c. unsweetened cocoa
2 tbsp. cornstarch
4 lg. egg whites
1/4 tsp. cream of tartar
1/8 tsp. salt

Preheat the oven to 300 degrees. Melt the chocolate with a tbsp. of water over low heat until melted. Stir frequently. Place butter and 1/2 c. sugar in a medium bowl. Beat with a mixer for about 1 minute. Add 1 egg and beat 1 minute. Gradually add the milk and beat at low speed. Add the melted chocolate, cocoa, and cornstarch, beating until combined.

In another bowl combine the egg whites, cream of tartar, and salt. Beat at high speed until soft peaks form. Gradually add 1/4 c. sugar, 1 tbsp. at a time, beating until stiff peaks form. GENTLY (it has to be gentle) fold the egg white mixture in to the chocolate mixture. Pour the mixture in to a 8 inch springform pan coated with cooking spray. Bake for 45 minutes. Loosen the sides of the torte then allow to cool on a wire rack. The souffle will fall a little. Serve with raspberry sauce.

It actually turned out wonderfully!!! I was definitely expecting it to completely fail. The egg whites made the torte fluffy and light. The chocolate flavor was extremely rich and the raspberry sauce complimented it well. I'm so excited to try another souffle recipe. Remember, don't be afraid, it's totally worth it.