Chocolate Soufflé Cake with Raspberry Coulis and Whipped Cream

Ingredients:

• 1 cup (200g) dark chocolate chips (70% cocoa)
• 1/2 cup (100g) granulated sugar
• 4 large egg yolks
• 1 teaspoon vanilla extract
• 1 cup (240ml) whole milk, at room temperature
• 1/4 cup (30g) all-purpose flour
• 1/2 cup (120g) unsalted butter, softened
• 2 cups (250g) confectioners' sugar
• 1 cup (120g) fresh raspberries
• Whipped cream and additional confectioners' sugar for serving

Instructions:

Cake:

1. Preheat the oven to 400°F (200°C). Butter six 6-ounce ramekins and dust with confectioners' sugar.
2. In a medium saucepan, heat the milk over low heat until it starts to simmer. Remove from the heat.
3. In a separate bowl, whisk together the egg yolks and granulated sugar. Whisk in the flour and melted butter.
4. Temper the egg yolk mixture by slowly pouring the warm milk into the eggs, whisking constantly.
5. Stir in the chocolate chips until they're fully incorporated.
6. Pour the batter evenly among the prepared ramekins.
7. Bake for 12-15 minutes or until puffed and set.

Raspberry Coulis:

1. Rinse the raspberries and pat them dry with paper towels.
2. In a blender or food processor, puree the raspberries with 2 tablespoons of confectioners' sugar.
3. Strain the mixture through a fine-mesh sieve into a bowl.
4. Refrigerate until chilled.

Whipped Cream:

1. In a large mixing bowl, beat the heavy cream and 1 tablespoon of confectioners' sugar until stiff peaks form.

Assembly:

1. Serve the soufflé cakes warm with a dollop of whipped cream and a drizzle of raspberry coulis.
2. Garnish with fresh raspberries and additional confectioners' sugar as desired.