Chocolate Souffle with California Berry Sauce

Ingredients

 * 3 pounds of California strawberries, stemmed
 * 12 ounces raspberries
 * 14 ounces sugar
 * 1 tablespoons or to taste, lemon juice
 * chocolate soufflé batter
 * 5 teaspoons granulated sugar
 * ¼ cup cold water
 * 2 pounds bittersweet chocolate, coarsely chopped
 * 12 ounces unsalted butter
 * 1 pound egg yolks
 * 2 pounds egg whites
 * 8 ounces granulated sugar
 * powdered sugar, as needed
 * California strawberries (for garnish) as needed

Directions

 * 1) To make California Berry Sauce, lightly crush strawberries.
 * 2) Mix strawberries, raspberries and Sugar in saucepan.
 * 3) Bring to boil, stirring often, until mixture naps a spoon.
 * 4) Cool slightly. Puree in blender or processor.
 * 5) Mix in lemon juice. Pass through fine sieve to remove seeds. Cover and set aside.
 * 6) Makes 6 cups.
 * 7) To make chocolate soufflé batter, soak gelatin in water.
 * 8) In saucepan, melt chocolate and butter; add gelatin.
 * 9) Stir until completely melted and smooth. Cool.
 * 10) Mix in egg yokes to blend thoroughly.
 * 11) In bowl, using balloon whisk, whip egg whites to form soft peaks.
 * 12) Gradually add the Sugar, whipping to form semi-soft peaks.
 * 13) Whip half the egg white mixture into chocolate mixture.
 * 14) Fold in the remaining egg white mixture.
 * 15) Turn into bowl; cover and refrigerate.
 * 16) For each serving, to order:
 * 17) With additional butter and sugar, butter and sugar a 6-ounce snuffle dish.
 * 18) Fill with ¾-cup ladle chocolate Soufflé Batter.
 * 19) Bake in center of 400°F oven 9 to 12 minutes, just until snuffle is risen, cracked on top and firm about one inch around edge.
 * 20) Center should be soft.
 * 21) Immediately dust with powdered sugar and place on plate.
 * 22) Garnish plate with strawberries.
 * 23) Present to diner and open top of snuffle with two forks.
 * 24) Serve with a small pitcher containing ¼-cup California Berry Sauce.
 * 25) Pour a little of the sauce into snuffle and leave remaining sauce on table.