Hot Fudge Brownie Souffle With Vanilla Ice Cream Sauce

“This was very well-received at a dinner-party. The guests enthused and everyone left with the recipe. Easy too.”

Ingredients Nutrition


  1. Position rack in center of oven and preheat to 450°F.
  2. Butter a 1-quart soufflé dish and sprinkle with sugar.
  3. Melt butter with chocolate, stirring until smooth.
  4. Blend in ¼ 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 ½ cup sugar, beating, until whites are stiff but not dry.
  5. Fold ¼ 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.

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