Hot Fudge Brownie Souffle With Vanilla Ice Cream Sauce

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READY IN: 40mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Position rack in center of oven and preheat to 450°F.
  • Butter a 1-quart soufflé dish and sprinkle with sugar.
  • Melt butter with chocolate, stirring until smooth.
  • Blend in ¼ cup of sugar, yolks, coffee mixture and vanilla; stir in flour (can be prepared several hours ahead and set aside at cool room temperature. Reheat before continuing.) Beat whites in large bowl until soft peaks form; gradually add remaining ½ cup sugar, beating, until whites are stiff but not dry.
  • Fold ¼ of whites into chocolate mixture, then fold chocolate back into whites (be careful not to deflate – a few streaks of white may remain).
  • Gently turn batter into prepared dish.
  • Sprinkle lightly with sugar.
  • Bake 5 minutes.
  • Reduce oven temperature to 400F and continue baking until puffed, about 20 minutes (center will remain moist).
  • Serve immediately with sauce.
  • (and remember – A SOUFFLE WAITS FOR NO ONE).
  • Vanilla Ice Cream Sauce: Let ice cream soften 10 minutes; add rum and beat until smooth.
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