Bittersweet Chocolate Souffle

From: Chef Michael Maddox, Le Titi de Paris, Arlington Hts., IL. Yield: 2 servings

⅓ cup pear puree

1 Tbsp. extra-bitter cocoa powder

1 Tbsp. creme de cacao

½ cup egg whites, room temperature

1 tsp. sugar

8 oz. ramekin, buttered and sugared

Preheat oven to 350°F. Mix pear puree, cocoa powder and creme de cacao together. Whip egg whites until soft peaks form. Add sugar to whites, then fold into chocolate and pear mixture. Pour into ramekins. Place in oven for 12 minutes. Serve with raspberry or chocolate sauce.