Steps

1. Preheat oven to 375°F. Butter 8 soufflé cups or ramekins. Sprinkle the sides and bottoms with sugar and shake out excess. Set the cups in a large, deep baking pan and set aside
2. In a medium saucepan, heat the milk over low flame. Stir in the chocolate and continue to stir until the chocolate is fully melted. Remove from heat and stir in the raspberry puree.
3. Beat the eggs with the 1/4 cup sugar and then slowly whisk into the milk. Whisk in the flour until smooth and set aside.
4. Beat the egg whites and 1 tablespoon sugar to stiff peaks. Gently fold the chocolate milk mixture into the egg whites with a rubber spatula.
5. Pour the soufflé batter into the prepared soufflé cups. Pour enough hot water into the baking pan to come halfway up the sides of the cups. Bake for 20-25 minutes until set. Remove from the oven, top each with a little powdered sugar shaken through a sieve, and serve immediately.