CHOCOLATE SOUFFLé WITH CANDIED SQUASH
In this intensely rich recipe, you'll jazz up a fudgy chocolate soufflé cake with crème fraîche and candied, cinnamon-scented butternut squash, turning a decadent dessert into something stunningly autumnal. The key to a soufflé is in handling your ingredients gently, so keep a close watch on the heat and cooking time. Cover your baked cake with the crème fraîche and your cooled butternut squash that has been simmered in a cinnamon honey syrup, and serve it in thin slivers. It's the perfect chocolatey finish to a feast.
Provided by Melissa Clark
Categories cakes, dessert
Time 1h15m
Yield Serves 8 to 10
Number Of Ingredients 14
Steps:
- In a very large skillet, combine the syrup, honey, cinnamon and a pinch of clove. Scrape the vanilla seeds into the skillet and drop in the pod. Bring mixture to a simmer. Add the squash in a single layer. Cover and cook over medium heat until tender, 8 to 10 minutes. Uncover and simmer until juices thicken to a syrupy consistency, about 5 minutes. Remove from heat and cool to room temperature.
- Heat the oven to 350 degrees. Grease a 9-inch springform pan and dust with cocoa powder.
- In a large heatproof bowl set over a pan of simmering water, combine the chocolate, butter and salt and cook until melted and smooth. Stir in the vanilla and remove from heat.
- In the bowl of an electric mixer, whisk together the egg yolks with 1/4 cup sugar until creamy, about 1 minute. In a clean, dry bowl of an electric mixer, whisk together the egg whites until they just hold their shape. Whisk in the remaining 2 tablespoons sugar on high speed until they hold soft peaks
- Fold the yolks into the melted chocolate. Fold in half the whites to lighten the mixture; once combined, fold in the remaining whites. Scrape the batter into the prepared pan. Bake until barely set in the center, about 25 minutes. Cool completely.
- Slice a knife or offset spatula around the edges of the pan to release it. Transfer cake to a platter. Slather top of cake with crème fraîche. Spoon squash and syrup over cake. Slice into thin slivers (it is very rich) and serve.
Nutrition Facts : @context http, Calories 405, UnsaturatedFat 9 grams, Carbohydrate 46 grams, Fat 25 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 14 grams, Sodium 118 milligrams, Sugar 38 grams, TransFat 0 grams
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Dony Rex
[email protected]This soufflé was a waste of time and ingredients. It didn't turn out at all, and it tasted terrible. I'm never making this recipe again.
Regina Gordon
[email protected]I'm not sure what went wrong, but this soufflé was a complete failure. It didn't rise at all, and it was more like a chocolate pancake than a soufflé. I'm going to have to try a different recipe next time.
GoddessP Jas
[email protected]This soufflé was a disaster. It didn't rise properly, and it was too dense. I think I must have made a mistake in the recipe. I'm going to try it again soon, and I'm hoping for better results.
SF Soyfor
[email protected]I had some trouble getting the soufflé to rise properly. I think I may have overbeaten the egg whites. Other than that, the soufflé was delicious. The chocolate and squash flavors were perfect together, and the texture was light and fluffy.
Steve Persaud
[email protected]This soufflé was a bit too sweet for my taste, but it was still delicious. The chocolate and squash flavors were well-balanced, and the soufflé was light and fluffy. I would recommend reducing the amount of sugar in the recipe if you prefer a less sw
Emelia Addai
[email protected]I've made this soufflé several times now, and it's always a hit. The combination of chocolate and candied squash is simply divine. The soufflé is light and fluffy, and it always rises beautifully in the oven. I highly recommend this recipe.
Mureed Abbas
[email protected]I'm not a huge fan of chocolate soufflé, but I decided to try this recipe with candied squash. I'm glad I did! The squash added a unique and delicious flavor to the soufflé, and it was perfectly complemented by the rich chocolate. The soufflé rose be
cindy cordell
[email protected]This soufflé was a bit challenging to make, but it was worth the effort. The final product was light and fluffy, and the chocolate and squash flavors were perfectly balanced. I would definitely make this again for a special occasion.
White Heart
[email protected]I was a bit skeptical about the combination of chocolate and squash, but I was pleasantly surprised. The flavors worked really well together, and the soufflé was delicious. The candied squash added a nice touch of sweetness, and the soufflé was light
Mdsumon Islam
[email protected]This soufflé was a hit at my dinner party! Everyone loved the combination of chocolate and candied squash. The soufflé was light and fluffy, and the squash added a nice sweetness. I would definitely make this again.
Larry Manzanares
[email protected]I love chocolate soufflé, and this recipe with candied squash was no exception. The squash added a unique and delicious flavor to the soufflé, and it was perfectly complemented by the rich chocolate. The soufflé rose beautifully in the oven, and the
M t Ch
[email protected]This soufflé was amazing! The chocolate was rich and decadent, and the candied squash added a nice touch of sweetness. The soufflé rose beautifully in the oven, and the texture was light and fluffy. I would definitely make this again!
Joseph Monasky
[email protected]This was my first time making a chocolate soufflé, and I was pleasantly surprised at how easy it was. The recipe was clear and concise, and the soufflé turned out perfectly. The candied squash was a delicious addition, and it added a nice touch of sw
Ethan Anderegg
[email protected]I've tried many chocolate soufflé recipes before, but this one with candied squash is definitely my favorite. The squash adds a wonderful depth of flavor and texture to the soufflé, and it pairs perfectly with the rich chocolate. The recipe was easy
sabuddin uddin
[email protected]This chocolate soufflé with candied squash was an absolute delight! The combination of rich, decadent chocolate and sweet, caramelized squash was simply irresistible. The soufflé rose beautifully in the oven, and the texture was light and fluffy, jus