Hot Fudge Brownie Souffle With Vanilla Ice Cream Sauce - cooking recipe

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

Preparation

Position rack in center of oven and preheat to 450\u00b0F.
Butter a 1-quart souffle dish and sprinkle with sugar.
Melt butter with chocolate, stirring until smooth.
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.
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).
Gently turn batter into prepared dish.
Sprinkle lightly with sugar.
Bake 5 minutes.
Reduce oven temperature to 400F and continue baking until puffed, about 20 minutes (center will remain moist).
Serve immediately with sauce.
(and remember - A SOUFFLE WAITS FOR NO ONE).
Vanilla Ice Cream Sauce: Let ice cream soften 10 minutes; add rum and beat until smooth.