Instructions: For The Souffle:
Butter a 1 quart souffle dish and sprinkle with sugar.

Melt the butter and chocolate in a large heavy saucepan over very low heat, stirring until smooth. Dissolve the coffee powder in the rum. Add to the chocolate mixture with 1/2 cup of the sugar, egg yolks and vanilla, mixing well. Stir in the flour. May prepare several hours ahead to this point and set aside, but reheat before proceeding.

Beat the egg whites in a large mixer bowl until soft peaks form. Add the remaining 1/2 cup sugar gradually, beating constantly until egg whites are stiff but not dry.

Fold 1/4 of the egg whites into the chocolate. Fold the chocolate mixture into the remaining egg whites very gently. Spoon the batter into the prepared dish. Sprinkle with sugar.

Place the souffle dish on the center oven rack. Bake at 450 degrees for 5 minutes. Reduce the oven temperature to 400 degrees. Bake for 20 minutes longer or until puffed. Serve immediately with the sauce.

For The Sauce:
Soften the ice cream in a bowl for 10 minutes at room temperature or for 30 minutes in the refrigerator.

Add the rum, beating until smooth. Pour into a small bowl and serve immediately with the souffle.

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