Chocolate-Raspberry Soufflé

Directions

1. 1
   Position rack in center of oven; preheat to 375°F. Toast pistachios on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, 5-6 minutes. Let cool slightly, then coarsely chop.
2. 2
   Meanwhile, butter ramekins, making upward strokes up the sides with a pastry brush. Sprinkle with sugar, tilting to coat completely and tapping out any excess. Arrange prepared ramekins on baking sheet.
3. 3
   Combine chocolate and jam in a medium heatproof bowl set over a saucepan of barely simmering water (do not let bowl touch water); stir constantly until chocolate is melted and mixture is smooth, 1-2 minutes. Remove bowl from heat. Stir in egg yolk and 1/4 tsp. salt.
4. 4
   Beat egg whites and a pinch of salt in the bowl of a stand mixer fitted with the whisk attachment on medium speed until frothy, about 2 minutes. Gradually add 1/2 cup sugar, 1 Tbsp. at a time, and beat until medium peaks form, 6-7 minutes.
5. 5
   Using a rubber spatula, fold one-quarter of the beaten egg whites into chocolate mixture to lighten. Fold in remaining egg whites in 2 batches. Divide batter among prepared ramekins, filling completely.
6. 6
   Transfer baking sheet with ramekins to oven and bake souffles until puffed and tops feel firm to the touch, 18-20 minutes.
7. 7
   Meanwhile, using an electric mixer on medium-low speed, beat cream in a large bowl until soft peaks form. Dollop souffles with cream, top with chopped pistachios, and serve immediately.