Warm Cocoa Souffles with Raspberries

Ingredients

• 43 g (1/2 cup) unsweetened cocoa powder
• 90 ml (6 tbsp) hot water
• 14 g (1 tbsp) unsalted butter
• 15 ml (1 tbsp) canola oil
• 24 g (3 tbsp) all-purpose flour
• 7 g (1 tbsp) ground hazelnuts or almonds
• 1/4 tsp ground cinnamon
• 36 g (3 tbsp) packed dark brown sugar
• 42 g (2 tbsp) honey
• 1/8 tsp salt
• 180 ml (3/4 cup) 1% low-fat milk
• 4 egg whites
• 38 g (3 tbsp) granulated sugar
• 1 tsp confectioners sugar
• 125 g (1 cup) raspberries
• Cooking spray

Method

1. Heat the oven to 190 C (375 F) and lightly coat six 1-cup ramekins with cooking spray.
2. Stir the cocoa into the hot water until smooth. In a small saucepan, melt the butter, then stir in the oil, flour, ground nuts and cinnamon. Cook for 1 minute while whisking.
3. Add the brown sugar, honey and salt, then gradually whisk in the milk. Cook until thickened, about 3 minutes. Mix this base into the cocoa and cool slightly.
4. Beat the egg whites until foamy, then add the granulated sugar gradually and continue until stiff peaks form. Fold one-third of the whites into the cocoa mixture, then gently fold in the rest.
5. Divide among the ramekins and bake for 15 to 20 minutes, until risen and set in the center. Cool 10 to 15 minutes, dust with confectioners sugar and serve with raspberries.