This is a print preview of "Hot Brownie Souffle With Vanilla Ice Cream Sauce" recipe.

Hot Brownie Souffle With Vanilla Ice Cream Sauce Recipe
by Global Cookbook

Hot Brownie Souffle With Vanilla Ice Cream Sauce
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  Servings: 4

Ingredients

  • Sugar to taste
  • 1/2 c. butter, cut in small pcs
  • 4 ounce unsweetened chocolate, coarsely minced
  • 1 Tbsp. instant coffee pwdr
  • 1 Tbsp. rum or possibly orange liqueur
  • 1 c. sugar
  • 4 x egg yolks, beaten, at room temperature
  • 1 tsp vanilla extract
  • 1/4 c. flour
  • 5 x egg whites, at room temperature
  • 1 pt rich vanilla ice cream
  • 2 Tbsp. rum or possibly orange liqueur

Directions

  1. For The Souffle:Butter a 1 qt souffle dish and sprinkle with sugar.
  2. Heat the butter and chocolate in a large heavy saucepan over very low heat, stirring till smooth. Dissolve the coffee pwdr in the rum. Add in to the chocolate mix with 1/2 c. of the sugar, egg yolks and vanilla, mixing well. Stir in the flour. May prepare several hrs ahead to this point and set aside, but reheat before proceeding.
  3. Beat the egg whites in a large mixer bowl till soft peaks form. Add in the remaining 1/2 c. sugar gradually, beating constantly till egg whites are stiff but not dry.
  4. Fold 1/4 of the egg whites into the chocolate. Fold the chocolate mix into the remaining egg whites very gently. Spoon the batter into the prepared dish. Sprinkle with sugar.
  5. Place the souffle dish on the center oven rack. Bake at 450 degrees for 5 min. Reduce the oven temperature to 400 degrees. Bake for 20 min longer or possibly till puffed. Serve immediately with the sauce.
  6. For The Sauce:Soften the ice cream in a bowl for 10 min at room temperature or possibly for 30 min in the refrigerator.
  7. Add in the rum, beating till smooth. Pour into a small bowl and serve immediately with the souffle.