Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Raspberry | 1 cup (123g) | 64 |
| Strawberry | 1 cup (152g) | 49 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 3 pounds of California strawberries, stemmed
- 12 ounces raspberries
- 14 ounces sugar
- 1 tablespoons or to taste, lemon juice
- Chocolate Souffle Batter
- 5 teaspoons granulated sugar
- 1/4 cup cold water
- 2 pounds bittersweet chocolate, coarsely chopped
- 12 ounces unsalted butter
- 1 pound egg yokes
- 2 pounds egg whites
- 8 ounces granulated sugar
- Powdered sugar, as needed
- California strawberries (for garnish) as needed
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Directions
To make California Berry Sauce, lightly crush strawberries. Mix strawberries, raspberries and 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 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 sugar, butter and sugar a 6-ounce snuffle dish. Fill with 3/4-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 1/4-cup California Berry Sauce. Pour a little of the sauce into snuffle and leave remaining sauce on table.