1.Preheat oven to 200°C/180°C fan-forced. Grease four ¾-cup (180ml) soufflé dishes. Sprinkle insides of dishes evenly with sugar; shake away excess. Place dishes on oven tray.
2.Melt butter in small saucepan, add flour; cook, stirring, until mixture thickens and bubbles. Remove from heat; stir in chocolate and egg yolks. Transfer to large bowl.
3.Beat egg whites in small bowl with electric mixer until soft peaks form. Gradually add extra sugar, 1 tablespoon at a time, beating until sugar dissolves between additions. Fold egg white mixture into chocolate mixture, in two batches.
4.Divide mixture among dishes; bake about 15 minutes or until soufflés are puffed.
5.Meanwhile, make raspberry coulis. Cook raspberries and sugar in small saucepan, without boiling, until sugar dissolves. Add cloves and wine; bring to the boil. Reduce heat; simmer, uncovered, about 5 minutes or until coulis thickens. Strain coulis into medium jug.
6.Serve soufflés with coulis.