Hot Fudge Brownie Souffle With Vanilla Ice Cream Sauce |
|
 |
Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
|
This was very well-received at a dinner-party. The guests enthused and everyone left with the recipe. Easy too. Ingredients:
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 |
Directions:
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 1/4 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 1/2 cup sugar, beating, until whites are stiff but not dry.
5. Fold 1/4 of whites into chocolate mixture, then fold chocolate back into whites (be careful not to deflate – a few streaks of white 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.
|
|