Gently scoop the cocoa egg white mixture into the prepared dishes (or dish). Bake until the souffle rises above the rim and is set in the center, 15 to 20 minutes for individual souffles or 40 to 45 minutes for the large souffle. Cool the souffles on a wire rack for 10 to 15 minutes. Using a fine-mesh sieve, dust the top with the confectioners' sugar. Garnish with raspberries and serve immediately.

Nutritional analysis per serving

Calories184Sodium106 mg
Total fat7 gTotal carbohydrate30 g
Saturated fat2 gDietary fiber4 g
Monounsaturated fat3 gProtein6 g
Cholesterol7 mg