Place the chocolate
with a little water into a small saucepan close to the heat or over a
bain-marie. Stir continuously, until the chocolate has melted. Sieve
the flour into a bowl, add the cold milk until it becomes like a
smooth dripping batter, add the melted chocolate, sugar and the egg
yolks. Fold in, delicately, the beaten stiff egg whites.
Pour the mixture
into a greased mould and cook it in a moderately heated oven. Divide
the cream into dessert bowls and place a scoop of raspberry sorbet on
top of a biscuit, on top of the soufflé, to prevent the heat from
the soufflé getting directly to the sorbet.