SOUFFLE - CHOCOLATE SUNDAE

By akselden

Chocolate souffle crust can be baked up to 1 day ahead; cover with plastic wrap and let stand at room temperature.

Caramel sauce can be refrigerated in an airtight container for up to 1 week.

Chocolate sauce can be refrigerated in an airtight container for up to 1 week.

Ingredients

• Souffle:
• 6 oz. bittersweet or semisweet chocolate, coarsely chopped
• 6 T. unsalted butter, cut into pieces
• 4 large eggs at room temperature, 3 separated
• 2/3 C. sugar
• 1 tsp. pure vanilla extract
• 1 1/2 pints premium-quality vanilla ice cream
• Caramel Sauce:
• 1/2 C. heavy cream
• 1/2 C. sugar
• 2 T. water
• 1 tsp. pure vanilla extract
• Bittersweet Chocolate Sauce:
• 1/2 C. heavy cream
• 4 oz. bittersweet chocolate, coarsely chopped
• 1 tsp. pure vanilla extract

Details

Servings 8

Preparation

Step 1

For Souffle:
1. Preheat the oven to 350°.

2. In a medium bowl, melt the chocolate in a microwave oven at medium-high speed, stirring at 30-second intervals until smooth. Whisk in the butter until fully incorporated; let the mixture cool slightly.

3. In a large bowl, whisk the 3 egg yolks with the whole egg and 1/3 C. of the sugar until blended. Add the melted chocolate and vanilla and whisk until smooth.

4. In a medium bowl, beat the 3 egg whites with an electric mixer until soft peaks form. Add the remaining 1/3 C. of sugar, 1 T. at a time, beating for 10 seconds between additions. Continue beating at medium-high speed until the whites are firm and glossy. Whisk one-quarter of the meringue into the chocolate mixture until well blended. Gently fold the remaining meringue into the chocolate mixture just until no white streaks remain.

5. Scrape the chocolate soufflé mixture into an ungreased 9-inch glass pie plate. 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. Transfer the soufflé to a wire rack to cool.

6. Meanwhile, line a large plate with plastic wrap and freeze until well chilled. Scoop ice cream balls onto the chilled plate and freeze them. If necessary, soften the ice cream in the refrigerator for 15 minutes before scooping.

7. Set the ice cream balls on the souffle, mounding them in the center. Drizzle with 1/4 C. each of Caramel Sauce and Chocolate Sauce, cut into wedges and serve right away. Pass the remaining sauce at the table.

For Caramel Sauce:
8. In a small saucepan, heat the cream just until small bubbles appear around the edge. 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. Continue cooking, without stirring, until a light honey-colored caramel forms, about 5 minutes. Remove from the heat and carefully stir in the scalded cream. Let cool for 1 minute, then stir in the vanilla. Serve warm.

For Chocolate Sauce:
9. In a medium saucepan, heat the cream just until small bubbles appear around the edge. Remove from the heat, add the chopped chocolate and let stand for 1 minute. Add the vanilla and stir until smooth; serve warm.