Advocate-tested recipe

Chocolate Brownie Sundae

Serves 6. Recipe is from Brendan Coughlin, of Lincoln, Mass., who thinks he may have found it years ago in a food magazine.

6 ozs. bittersweet chocolate

6 tbls. unsalted butter

4 large eggs

2⁄3 cup sugar, divided

1 tsp. vanilla extract

11/2 pints vanilla ice cream

Chocolate Sauce (see Profiteroles recipe)

1. Preheat oven to 350 degrees. 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.

4. Whisk one quarter of the meringue into the chocolate mixture until well-blended. Fold remaining meringue into chocolate mixture until no streaks remain.

5. Scrape mixture into an ungreased 9-inch round pie plate. Bake 35 minutes or until the souffle is cracked and no longer wobbles.

6. Cut into serving-size pieces and put into individual dessert bowls. Top with scoops of ice cream. Drizzle with Chocolate Sauce.

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