Brownie Souffle With Ice Cream Sauce
There are very few children who do not love brownies, and few of them lose the taste when they grow up, so this pudding will appeal to adults and youngsters alike, especially accompanied by the ice cream sauce. When serving it to grown-ups, you. could dissolve the coffee in 1 tablespoon of ruin or a coffee or orange liqueur.
INGREDIENTS:
85 G/3 OZ UNSALTED BUTTER
CASTER SUGAR, FOR SPRINKLING
85 Gi3 OZ PLAIN CHOCOLATE,
CHOPPED
100 Gi) 1/2 OZ LIGI MUSCOVADO SUGAR
3 EGG YOLKS
2 TSP INSTANT COFFEE POWDER
:Y1 TSP VANILLA ESSENCE
40 Gil 1/2 OZ SELF-RAISING FLOUR
4 EGG WHITES
ICE CREAM SAUCE:
425 ML/15 FL oz VANILLA
DAIRY ICE CREAM
DIRECTIONS:
Set. the oven to 230%/450°F/Gas 8. Butter a 1 litre/13/4 pint. souffle dish and sprinkle the inside lightly with caster sugar.
In a bowl, combine the butter and chocolate, place over a saucepan of hot water,
and stir occasionally until smooth. Stir in half of the sugar, egg yolks, coffee, vanilla essence and flour. Remove the bowl front the saucepan.
In a clean, dry bowl, whisk the egg whites until soft peaks form, then gradually whisk in the remaining sugar until stiff.
Using a large metal spoon, gently fold a quarter of the whites into the chocolate mixture, then gently fold the chocolate into the remaining whites. Spoon into the dish, sprinkle a little caster sugar over the top and bake for 5 minutes.
Lower the oven temperature to 200°C/400°F/Gas 6 and bake fbr about 20 minutes until well risen (the centre will still be moist).
While the pudding is cooking, place the ice cream for the sauce in a howl and leave at room temperature for 10 minutes. Beat in the rum, if using, until smooth. Serve the pudding as soon as it is cooked, accompanied by the sauce.
