1 cup powdered sugar
1/2 cup powdered unsweetened cocoa
2 TBS flour
1/2 cup 2% milk
1/2 cup water
4 egg whites, at room temp
1/8 teaspoo cream of tarter
1 TBS plus 1 tsp sugar
3 egg yolks, at room temp
1/2 tsp almond extract
1 pint rasberries
2 TBS sugar
1/2 tsp fresh lemon juice
Preheat oven to 350F. sift powdered sugar, coca, and flour into a double boiler. Add the milk and cold water to the pan and wisk until creamy. Continue to gently whisk the mixture without stopping for about 8 to 10 min, or until it begins to thicken. Remove the pan from the heat and set aside.
In a mixer beat the egg whites and cream of tarter until peaks begin to form. Add the sugar slowly and continue to beat until stiff peaks form.
Blend the egg yolks and almond extract into the chocolate mixture. Fold in half the egg-white mixture, and then fold in the rest. Spoon the batter into 8, 10-oz ramekins/souffle dishes spritzd with cooking spray, leaving about a 1/2 inch space from the top. ( you may refrigerate it for up to 24 hours before baking)
Place the ramekins on a baking sheet and bake for 17 minutes or until the souffles are puffy but still jiggle a little in the center.
Meanwhile, blend the reaspberries in a food processor. Stir in the sugar and lemon juice. Spoon the raspberry sauce over each souffle and serve.