Chocolate Soufflé Sundae Recipe

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Chocolate Soufflé Sundae
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Ingredients
12
Count
Nutrition
582
Calories
Total time
70
Minutes
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Ingredients:

Directions:

  1. MAKE CHOCOLATE SOUFFLE:.
  2. Preheat the oven to 350°F
  3. In a medium bowl, melt the chocolate in a micro-wave oven at medium-high speed, stirring at 30-second intervals until smooth.
  4. Whisk in the butter until fully incorporated; let the mixture cool slightly.
  5. In a large bowl, whisk the 3 egg yolks with the whole egg and 1/3 cup of the sugar until blended.
  6. Add the melted chocolate and vanilla and whisk until smooth.
  7. In a medium bowl, beat the 3 egg whites with an electric mixer until soft peaks form.
  8. Add the remaining 1/3 cup of sugar, 1 Tbsp at a time, beating for 10 seconds between additions.
  9. Continue beating at medium-high speed until the whites are firm and glossy.
  10. Whisk one-quarter of the meringue into the chocolate mixture until well blended.
  11. Gently fold the remaining meringue into the chocolate mixture just until no white streaks remain.
  12. Scrape the chocolate soufflé mixture into an ungreased 9-inch glass pie plate.
  13. Gently shake the pie plate to smooth the surface and bake for about 35 minutes, or until the soufflé is cracked and no longer wobbles.
  14. Transfer the soufflé to a wire rack to cool.
  15. Meanwhile, line a large plate with plastic wrap and freeze until well chilled.
  16. Scoop ice cream balls onto the chilled plate and freeze them.
  17. If necessary, soften the ice cream in the refrigerator for 15 minutes before scooping.
  18. Set the ice cream balls on the soufflé, mounding them in the center.
  19. Drizzle with 1/4 cup each of Caramel Sauce and Chocolate Sauce, cut into wedges and serve right away.
  20. Pass the remaining sauce at the table.
  21. CARAMEL SAUCE:.
  22. In a small saucepan, heat the cream just until small bubbles appear around the edge.
  23. In 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.
  24. Continue cooking, without stirring, until a light honey-colored caramel forms, about 5 minutes.
  25. Remove from the heat and carefully stir in the scalded cream.
  26. Let cool for 1 minute, then stir in the vanilla & serve warm.
  27. BITTERSWEET CHOCOLATE SAUCE:.
  28. In a medium saucepan, heat the cream just until small bubbles appear around the edge.
  29. Remove from the heat, add the chopped chocolate and let stand for 1 minute.
  30. Add 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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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 582 Kcal (2437 kJ)
Calories from fat 317.92 Kcal
% Daily Value*
Total Fat 35.32g 54%
Cholesterol 244.87mg 82%
Sodium 135.08mg 6%
Potassium 57.38mg 1%
Total Carbs 63.6g 21%
Sugars 55.65g 223%
Dietary Fiber 0.95g 4%
Protein 8.46g 17%
Vitamin C 0.1mg 0%
Vitamin A 0.1mg 5%
Iron 1.1mg 6%
Calcium 143.1mg 14%
Amount Per 100 g
Calories 229.24 Kcal (960 kJ)
Calories from fat 125.23 Kcal
% Daily Value*
Total Fat 13.91g 54%
Cholesterol 96.45mg 82%
Sodium 53.21mg 6%
Potassium 22.6mg 1%
Total Carbs 25.05g 21%
Sugars 21.92g 223%
Dietary Fiber 0.37g 4%
Protein 3.33g 17%
Vitamin A 0.1mg 5%
Iron 0.4mg 6%
Calcium 56.3mg 14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 14.4
    Points
  • 17
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sugar

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