6 ounces bittersweet chocolate, chopped (175 g)
1/3 cup butter (75 mL)
4 eggs, separated
2/3 cup granulated sugar (150 mL)
2 tablespoons cocoa powder, sifted (25 mL)
Raspberry Sauce (recipe follows)
1 cup raspberry sorbet (250 mL)

Preheat oven to 350 degrees F (180 degrees C).

Grease eight 6 ounce (175 mL) ramekins; line bottoms with parchment paper. Set ramekins aside.

In large bowl over saucepan of hot (not boiling) water, melt chocolate with butter until smooth; set aside.

In another heatproof bowl over saucepan of gently simmering water, whisk egg yolks with 1/2 cup (125 mL) of the sugar; cook, whisking constantly, until light and thickened, about 8 minutes. Fold one-quarter into chocolate mixture; fold in remaining yolk mixture. Set aside.

In large bowl, beat egg whites until soft peaks form; beat in remaining sugar, 2 tablespoons (25 mL) at a time, until stiff peaks form. Fold cocoa and one-third of the egg whites into chocolate mixture; fold in remaining egg whites. Spoons into prepared ramekins. Bake in centre of oven until puffed and edges are set, about 20 minutes.

Make-ahead: Cover and refrigerate for up to 1 day.

Invert cakes onto dessert plates; remove paper. Garnish each plate with raspberry sauce; top with scoop of raspberry sorbet.

Yield: 8 servings

Raspberry Sauce
1 package (300 g) frozen raspberries, thawed
1/3 cup water (75 mL)
2 tablespoons granulated sugar (25 mL)
1 teaspoon lemon juice (5 mL)

In blender or food processor; pulse together raspberries, water, sugar and lemon juice until smooth; press through fine sieve to remove seeds.

Make-ahead: Refrigerate in airtight container for up to 1 week.

Yield: 1 1/2 cups (375 mL)