Hot Fudge Brownie Souffle With Vanilla Ice Cream Sauce

• 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 450u0b0F.
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.

butter, chocolate, sugar, egg yolks, instant coffee, rum, vanilla, flour, egg whites, vanilla ice cream sauce, vanilla ice cream, rum

Taken from www.food.com/recipe/hot-fudge-brownie-souffle-with-vanilla-ice-cream-sauce-71144 (may not work)