Hot Fudge Brownie Souffle With Vanilla Ice Cream Sauce

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 1/2 cup butter, cut into small pieces
• 4 ounces best-quality chocolate, coarsely chopped (semisweet works too)
• 3/4 cup sugar
• 4 egg yolks, room temperature
• 1 tablespoon instant coffee, dissolved in
• 1 tablespoon rum
• 1 teaspoon vanilla
• 1/4 cup all-purpose flour
• 5 egg whites, room temperature
• 1 pint premium-quality vanilla ice cream
• 2 tablespoons rum

Recipe

• 1 position rack in center of oven and preheat to 450°f.
• 2 butter a 1-quart soufflé dish and sprinkle with sugar.
• 3 melt butter with chocolate, stirring until smooth.
• 4 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.
• 5 fold ¼ of whites into chocolate mixture, then fold chocolate back into whites (be careful not to deflate – a few streaks of may remain).
• 6 gently turn batter into prepared dish.
• 7 sprinkle lightly with sugar.
• 8 bake 5 minutes.
• 9 reduce oven temperature to 400f and continue baking until puffed, about 20 minutes (center will remain moist).
• 10 serve immediately with sauce.
• 11 (and remember – a souffle waits for no one).
• 12 vanilla ice cream sauce: let ice cream soften 10 minutes; add rum and beat until smooth.