Chocolate Soufflé Sundae

Name: Chocolate Soufflé Sundae
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 8 servings Caramel Sauce; 8 servings Bittersweet Chocolate Sauce; 4 larges eggs at room temperature, 3 separated; 170 grams bittersweet or semisweet chocolate, coarsely chopped; 158 milliliters sugar; 6 Tbsps unsalted butter, cut into pieces; 1 teaspoon pure vanilla extract; 2 pints premium-quality vanilla ice cream

Chocolate Soufflé Sundae might be just the dessert you are searching for. This recipe covers 10% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 584 calories, 8g of protein, and 29g of fat each. It is a good option if you're following a gluten free diet. Head to the store and pick up bittersweet chocolate sauce, semisweet chocolate, eggs, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat the oven to 35

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Oven

In a medium bowl, melt the chocolate in a micro-wave oven at medium-high speed, stirring at 30-second intervals until smooth.

Ingredients you will need

Chocolate

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Bowl

Oven

Whisk in the butter until fully incorporated; let the mixture cool slightly.

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Butter

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Whisk

In a large bowl, whisk the 3 egg yolks with the whole egg and 1/3 cup of the sugar until blended.

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Egg Yolk

Egg

Sugar

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Whisk

Bowl

Add the melted chocolate and vanilla and whisk until smooth.

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Chocolate

Vanilla

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Whisk

In a medium bowl, beat the 3 egg whites with an electric mixer until soft peaks form.

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Egg Whites

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Hand Mixer

Bowl

Add the remaining 1/3 cup of sugar, 1 tablespoon at a time, beating for 10 seconds between additions. Continue beating at medium-high speed until the whites are firm and glossy.

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Sugar

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.

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Chocolate

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Whisk

Scrape the chocolate souffl 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 souffl is cracked and no longer wobbles.

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Chocolate

Shake

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Oven

Transfer the souffl to a wire rack to cool.

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Wire Rack

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.

Ingredients you will need

Ice Cream