1 hr 10 mins
This is a new take on the classic souffle & the classic sundae! Recipe by Peggy Cullen, the recipe originally appeared in the 09/2001 edition of Food & Wine Magazine.
My Private Note
Units: US | Metric
- 6 ounces bittersweet chocolate or 6 ounces semisweet chocolate, coarsely chopped
- 6 tablespoons unsalted butter, cut into pieces
- 4 large eggs, at room temperature 3 separated
- 2/3 cup sugar
- 1 teaspoon pure vanilla extract
- 1 1/2 pints premium-quality vanilla ice cream
BITTERSWEET CHOCOLATE SAUCE
- 1MAKE CHOCOLATE SOUFFLE:.
- 2Preheat the oven to 350°F
- 3In a medium bowl, melt the chocolate in a micro-wave oven at medium-high speed, stirring at 30-second intervals until smooth.
- 4Whisk in the butter until fully incorporated; let the mixture cool slightly.
- 5In a large bowl, whisk the 3 egg yolks with the whole egg and 1/3 cup of the sugar until blended.
- 6Add the melted chocolate and vanilla and whisk until smooth.
- 7In a medium bowl, beat the 3 egg whites with an electric mixer until soft peaks form.
- 8Add the remaining 1/3 cup of sugar, 1 Tbsp at a time, beating for 10 seconds between additions.
- 9Continue beating at medium-high speed until the whites are firm and glossy.
- 10Whisk one-quarter of the meringue into the chocolate mixture until well blended.
- 11Gently fold the remaining meringue into the chocolate mixture just until no white streaks remain.
- 12Scrape the chocolate soufflé mixture into an ungreased 9-inch glass pie plate.
- 13Gently shake the pie plate to smooth the surface and bake for about 35 minutes, or until the soufflé is cracked and no longer wobbles.
- 14Transfer the soufflé to a wire rack to cool.
- 15Meanwhile, line a large plate with plastic wrap and freeze until well chilled.
- 16Scoop ice cream balls onto the chilled plate and freeze them.
- 17If necessary, soften the ice cream in the refrigerator for 15 minutes before scooping.
- 18Set the ice cream balls on the soufflé, mounding them in the center.
- 19Drizzle with 1/4 cup each of Caramel Sauce and Chocolate Sauce, cut into wedges and serve right away.
- 20Pass the remaining sauce at the table.
- 21CARAMEL SAUCE:.
- 22In a small saucepan, heat the cream just until small bubbles appear around the edge.
- 23In a medium saucepan, cook the sugar with the water over high heat until the sugar is dissolved, washing down the side of the pan with a wet pastry brush.
- 24Continue cooking, without stirring, until a light honey-colored caramel forms, about 5 minutes.
- 25Remove from the heat and carefully stir in the scalded cream.
- 26Let cool for 1 minute, then stir in the vanilla & serve warm.
- 27BITTERSWEET CHOCOLATE SAUCE:.
- 28In a medium saucepan, heat the cream just until small bubbles appear around the edge.
- 29Remove from the heat, add the chopped chocolate and let stand for 1 minute.
- 30Add the vanilla and stir until smooth; serve warm.
- 31*The chocolate soufflé crust can be baked up to 1 day ahead; cover with plastic wrap and let stand at room temperature.
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Nutritional Facts for Chocolate Soufflé Sundae
Serving Size: 1 (169 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 389.5
- Calories from Fat 202
- Total Fat 22.5 g
- Saturated Fat 13.3 g
- Cholesterol 172.6 mg
- Sodium 84.9 mg
- Total Carbohydrate 42.6 g
- Dietary Fiber 0.3 g
- Sugars 40.9 g
- Protein 5.4 g