Makes 6 servings. Recipe is by Brendan Coughlin, Lincoln, Massachusetts. Brendan thinks he found this recipe in a magazine years ago.
6 oz. bittersweet chocolate
6 tbls. unsalted butter
4 large eggs
2/3 cup sugar, divided
1 tsp. vanilla extract
1 1/2 pints vanilla ice cream
Chocolate Sauce (recipe follows)
1. Preheat oven to 350 F. In a medium glass bowl, melt chocolate in microwave. Add butter and whisk until smooth. Let mixture cool slightly.
2. Separate yolks from whites of 3 eggs. In a large bowl, whisk yolks, the remaining whole egg, and 1/3 cup sugar until blended. Add melted chocolate and vanilla and whisk until smooth.
3. In a medium bowl or bowl of an electric mixer, whisk reserved egg whites on medium-high until soft peaks form. Add remaining 1/3 cup sugar, one tablespoon at a time, beating 10 seconds between additions. Continue beating until whites are firm and glossy. Whisk one quarter of the meringue into the chocolate mixture until well blended. Fold remaining meringue into chocolate mixture until no streaks remain.
4. Scrape mixture into an ungreased 9-inch round pie pate. Bake 35 minutes or until the souffle is cracked and no longer wobbles. Cut into serving size pieces and put into individual dessert bowls. Top with scoops of ice cream. Drizzle with chocolate sauce.
Makes 2 1/2 cups
1/2 lb. semisweet chocolate
2 cups milk
3 tbls. sugar
3 large egg yolks
Combine first three ingredients into saucepan. Bring to a boil over medium heat, stirring constantly. In a medium bowl, whisk egg yolks until smooth. Add boiling chocolate in thin stream, whisking continually. Strain sauce through a fine sieve. Cool slightly before serving.