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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Alamgeer Khan
[email protected]This recipe is not for beginners. It requires a lot of skill and patience.
idudje opeyemi
[email protected]I didn't like the flavor of the candied squash. It was too sweet for my taste.
emelia Akuka
[email protected]This recipe was too complicated for me. I ended up with a big mess.
Mutonyi cindy
[email protected]I'm not sure what went wrong, but my soufflé didn't rise. :(
Jason Henson
[email protected]This was so good, I ate two servings!
Besrat Endashaw
[email protected]I'll definitely be making this again.
Alim Gul
[email protected]This recipe is a keeper!
Israr Qureshi
[email protected]Yum!
Ali Hussain
[email protected]The soufflé rose beautifully in the oven and had a perfect texture. The candied squash was the perfect accompaniment.
Phrankie Jackson
[email protected]This is definitely a special occasion dessert. It's not something I would make on a regular basis, but it's perfect for a dinner party or other special event.
rehan hameed
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of squash, but I was pleasantly surprised. The candied squash was actually quite delicious and paired well with the chocolate soufflé.
Derek Mendez
[email protected]This soufflé was a bit challenging to make, but it was worth the effort. The end result was a stunning and delicious dessert.
Dragon_Bug685*
dragon_bug685*[email protected]I love how this recipe uses seasonal ingredients. The candied squash was the perfect way to showcase the flavors of fall.
Wakeel Bhai
[email protected]This dish was a hit at my dinner party! Everyone raved about how delicious and elegant it was. The presentation was also very impressive.
m gulfam ali
[email protected]I've never been a big fan of soufflés, but this recipe changed my mind! It was surprisingly easy to make and turned out so fluffy and delicious. The candied squash added a unique and delightful touch.
Levert Le Roux
[email protected]This chocolate soufflé with candied squash was an absolute delight! The flavors and textures were perfectly balanced: the airy and light soufflé complemented the caramelized sweetness of the squash wonderfully.