Chocolate Liqueur Souffles with Raspberry Sauce

Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Make sure the bottom and sides of four ramekins are well-coated with a generous amount of butter. Cover the ramekins in sugar, discarding any excess that falls during this process. If you'd like to add an extra layer of excitement, place a single raspberry and a drizzle of chocolate at the bottom of each cup.

In a separate bowl, mix together the cocoa powder, cornstarch, and the remaining sugar. Set this mixture aside for now. In another bowl, combine the softened butter and flour to form a smooth paste. Gently whisk one egg yolk in a heatproof bowl until it becomes light and airy.

Heat the milk to its boiling point in a heavy saucepan. Gradually whisk in the flour-butter mixture until it melts and becomes fully incorporated. Slowly pour the hot milk into the egg yolk in a steady stream, whisking constantly to prevent lumps from forming. Return the mixture to the saucepan and bring it to a gentle simmer over low heat, stirring constantly with a wooden spoon or spatula.

Continue cooking and stirring the custard until it thickens, about 1 minute. Remove from heat, stirring occasionally to maintain its smooth consistency. Combine the remaining three egg yolks with the vanilla extract, liqueur, and the sugar-cocoa-cornstarch mixture. Whisk in the warm custard until it's fully incorporated, then cover and set aside. You can make this part of the recipe ahead of time up to this point, refrigerating it for a day before proceeding with the next steps.

About 35 minutes before serving time, whip the egg whites until they become thick, foamy, and have quadrupled in volume. Gradually add the remaining 3 tablespoons of sugar to the egg whites, whipping until they become stiff but not dry. Fold in one-third of the meringue into the custard to lighten it, using a whisk or rubber spatula. Fold in the remaining meringue until fully incorporated.

Immediately transfer the soufflé batter into the prepared ramekins, making a smooth mound slightly above the rim of each ramekin. If you have a piping bag, you can pipe the mixture into the ramekins for an even neater presentation. Bake at once in the preheated oven for 20 to 25 minutes, or until the souffles have risen and the edges are set. Serve hot, with raspberry sauce and fresh raspberries to garnish, if desired.