Double-Chocolate Soufflé Torte with Raspberry Sauce
The key to soufflé success lies in the beating of the egg whites. Use spotless utensils, beating the whites until stiff peaks form--firm enough to stand up yet still able to slide around the bowl when gently swirled. Beat them too much, and they'll be too dry to create air pockets. Egg whites must be gently folded into the batter--don't overdo it. The sauce can be prepared a day ahead and chilled.