The Cambridge School of Culinary Arts

Preheat oven to 400ºF.

Coat the inside of a 4-cup soufflé dish with 1 tablespoon butter or use 1-cup individual ramekins.
Sprinkle sugar inside of dish and turn dish to evenly apply a coat of sugar over the bottom and sides of dish. The sugar is what helps the soufflé ‘climb’ up the sides of the dish.
Using a whisk, beat egg yolks with sugar and salt until batter is thick and forms a ribbon when the whisk is lifted out of the batter.
Dissolve coffee powder in the rum and stir into egg yolk mixture. Whisk for one minute.
Stir in chocolate and butter. Transfer to a medium bowl and set aside.
Beat 5 egg whites (the 3 reserved and the 2 additional whites) until stiff but not dry.
Using a rubber scraper, fold one-quarter of the beaten egg whites into chocolate base. Fold in remaining beaten egg whites just until blended.
Carefully spoon the batter into the prepared soufflé dish (do not pour the batter).
With your thumb, wipe it along the inside of the rim of the dish to make a groove.
Bake for 30-40 minutes in the oven.
To test for doneness, align a wooden skewer along the top of the soufflé dish and insert the skewer horizontally into the soufflé. The skewer should be moist but not wet with batter and hot when pressed to the inside of the wrist.
Remove from oven and serve immediately with the Raspberry Coulis.

In a small saucepot combine the raspberries, sugar, lemon juice, and water.
Bring to a simmer and cook to desired consistency.
Correct the seasoning with additional sugar or lemon juice to taste.
For a smoother texture, the cooled sauce may be puréed in a food processor or blender.
Strain before serving.