Chocolate Soufflé with Raspberry Coulis

Preheat oven to 375°F (190°C). Grease four ramekins thoroughly with butter, then dust with flour, tapping out any excess. Place the ramekins on a baking sheet.

In a heatproof bowl set over a simmering pot of water (double boiler), melt the chocolate and butter together, stirring occasionally until smooth. Remove from heat and let cool slightly.

In a saucepan, whisk together the milk and 2 tablespoons of the granulated sugar. Heat over medium heat until just simmering. Gradually whisk the hot milk mixture into the melted chocolate, ensuring it's well combined and smooth. Stir in the flour until a smooth paste forms.

Remove from heat and let cool for 5 minutes. Whisk in the egg yolks, one at a time, until well combined.

In a clean, dry bowl, beat the egg whites with the salt using an electric mixer until soft peaks form. Gradually add the remaining 2 tablespoons of granulated sugar and continue beating until stiff, glossy peaks form.

Gently fold about one-third of the beaten egg whites into the chocolate mixture to lighten it. Then, gently fold in the remaining egg whites until just combined. Be careful not to overmix.

Divide the soufflé batter evenly among the prepared ramekins. Run your thumb around the inside rim of each ramekin to create a 'clean' edge. This helps the soufflé rise straight.

Bake for 20-25 minutes, or until the soufflés are puffed and the centers are set but still slightly moist. Avoid opening the oven door during baking.

While the soufflés are baking, prepare the raspberry coulis. Combine the raspberries, powdered sugar, and lemon juice in a blender or food processor. Blend until smooth. Strain the mixture through a fine-mesh sieve to remove the seeds (optional).

Serve the soufflés immediately with the raspberry coulis spooned over the top or on the side. Dust with powdered sugar, if desired.