Chocolate Crepe Souffle

In a medium bowl, combine the cocoa powder, confectioners' sugar, flour, eggs, 3 tablespoons butter, and cream; whisk together until combined, being careful not to overmix. Add the milk, whisking continuously until the batter has an even and smooth consistency. Cover with plastic, and let rest at room temperature 30 minutes.

Heat a 7-inch nonstick saute pan over medium-high heat. When the pan is hot, use a pastry brush to lightly brush the bottom of the pan with melted butter; remove any excess butter with a paper towel. Pour 2 tablespoons batter into the pan, and swirl pan immediately, covering entire surface. Cook crepe until center looks set, 45 to 55 seconds. Using a spatula, carefully flip crepe; cook 1 minute more. Transfer to a plate.

Repeat cooking process with the remaining butter and batter, stacking crepes between layers of waxed or parchment paper. Let cool completely, and cover with plastic wrap until ready to use. Store in a resealable plastic bag, refrigerated, up to 3 days, or frozen up to 1 month; bring to room temperature before assembling dessert.

In a small saucepan, bring cream to a boil over medium-high heat. Add espresso powder, and whisk to dissolve.

Place the chopped chocolate in a medium bowl, and pour hot cream over chocolate. Let soften 5 minutes. Stir to a smooth consistency, and let cool completely. Store, refrigerated, in an airtight container up to 1 week. Bring sauce to room temperature before assembling dessert.

Place the pastry cream in the top of a double boiler or a heat-proof bowl. Set over a pan of simmering water until warm to the touch, about 2 1/2 minutes. Place the pastry cream in a medium bowl, sift cocoa powder over the top, and whisk to combine. Set aside in a warm place.

Place the egg whites and lemon juice in the bowl of an electric mixer fitted with the whisk attachment. Mix on medium speed until whites are frothy, about 3 minutes. Increase speed to medium high, and gradually add the sugar, whisking until meringue forms stiff, but not dry, peaks.

Whisk one-third of meringue into chocolate pastry cream. Using a rubber spatula, gently fold in remaining meringue.

Heat oven to 400 degrees; heat two baking sheets.

Lay six crepes on each hot baking sheet. Place 1/3 cup chocolate souffle in center of each crepe; fold in half without pressing.

Bake until the souffle has set, about 5 minutes. Remove crepes from oven, and dust with cocoa powder. Transfer to serving plates with a spatula. Serve immediately with espresso sauce and raspberries.