Break the chocolate and melt it in a double boiler. Melt the butter in a saucepan, add the flour and bring to the boil, stirring constantly. Remove from the stove after approx. 2 minutes. First add chocolate, then egg yolks to the butter and stir. Beat the egg white until stiff, slowly drizzling in the powdered sugar. Add the egg whites to the chocolate mass.
Preheat the oven to 180 °. Grease 4 soufflé molds and dust with powdered sugar. Spread the mixture evenly on the molds and bake for 15 minutes.
In the meantime, mash the raspberries with a fork and stir in the sugar.
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