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