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Prep Time: 35 Minutes Cook Time: 35 Minutes |
Ready In: 70 Minutes Servings: 6 |
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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. Ingredients:
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 |
1/2 cup sugar |
2 tablespoons water |
1 teaspoon pure vanilla extract |
1/2 cup heavy cream |
4 ounces bittersweet chocolate, coarsely chopped |
1 teaspoon pure vanilla extract |
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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