Chocolate Souffle with California Berry Sauce

Ingredients

To make California Berry Sauce, lightly crush strawberries.
Mix strawberries, raspberries and Granulated sugar|Sugar in saucepan.
Bring to boil, stirring often, until mixture naps a spoon.
Cool slightly. Puree in blender or processor.
Mix in lemon juice. Pass through fine sieve to remove seeds. Cover and set aside.
Makes 6 cups.
To make chocolate soufflé batter, soak gelatin in water.
In saucepan, melt chocolate and butter; add gelatin.
Stir until completely melted and smooth. Cool.
Mix in egg yokes to blend thoroughly.
In bowl, using balloon whisk, whip egg whites to form soft peaks.
Gradually add the Granulated sugar|Sugar, whipping to form semi-soft peaks.
Whip half the egg white mixture into chocolate mixture.
Fold in the remaining egg white mixture.
Turn into bowl; cover and refrigerate.
For each serving, to order:
With additional butter and granulated sugar|sugar, butter and granulated sugar|sugar a 6-ounce snuffle dish.
Fill with ¾-cup ladle chocolate Soufflé Batter.
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.
Center should be soft.
Immediately dust with powdered sugar and place on plate.
Garnish plate with strawberries.
Present to diner and open top of snuffle with two forks.
Serve with a small pitcher containing ¼-cup California Berry Sauce.
Pour a little of the sauce into snuffle and leave remaining sauce on table.