Strawberry Chocolate Souffle Cake

Time for another gluten-free dessert, and this one is worthy for special non-gluten-free dinners as well! The main difference between this one and the last one we tried is separating the eggs. That makes it less fudgy, with more of a souffle texture. Delicious!

Chocolate Strawberry Souffle Cake

• 2 3/4 cup diced strawberries (about 14 ounces)
• 1/2 cup sugar, divided
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1 1/4 cups chocolate chips
• 3 tablespoons butter, softened
• 4 eggs, separated, room temperature
• 1 teaspoon vanilla

In a small pan, combine the strawberries (can save some to add later if desired) with 1/4 cup sugar and the lemon juice. Bring to a boil. Mix the cornstarch and water and stir into the strawberry mixture. Cook until thick, then cover and chill until ready to serve.

Melt the chocolate chips (about 1 minute in the microwave), then stir in the butter. Set aside to cool to room temperature.

Beat the egg whites with the remaining 1/4 cup sugar until stiff. Beat in the egg yolks, one at a time, and the vanilla until nice and fluffy. Fold in the chocolate until fully incorporated.

Pour the batter into a lightly greased 8 1/2" springform pan. Bake at 350 degrees for 25 minutes. Let cool completely. 

It doesn't turn out particularly pretty, but slice and serve with strawberry mixture to remedy that little problem. I'm sure raspberries would be delicious as well!