Hot Fudge Brownie Souffle With Vanilla Ice Cream Sa

Name: Hot Fudge Brownie Souffle With Vanilla Ice Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; Vanilla Ice Cream Sauce; 1 pint premium-quality vanilla ice cream; 2 tablespoons rum

Servings: persons

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
Vanilla Ice Cream Sauce
1 pint premium-quality vanilla ice cream
2 tablespoons rum

1
Position rack in center of oven and preheat to 450u00b0F.
2
Butter a 1-quart souffle 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.

928

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Hot Fudge Brownie Souffle With Vanilla Ice Cream Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

That's it — enjoy your meal!

Hot Fudge Brownie Souffle With Vanilla Ice Cream Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions