CHOCOLATE SOUFFLé WITH CANDIED SQUASH

Chocolate Soufflé With Candied Squash image

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

Time 1h15m

Yield Serves 8 to 10

Number Of Ingredients 14

Ingredients

1/2 cup maple syrup
2 tablespoons honey
1 cinnamon stick
Ground clove, as needed
1 vanilla bean, split lengthwise
1 medium butternut squash (about 1 pound), peeled, seeded and cut into 1/2-inch chunks
Unsweetened cocoa powder, for dusting
280 grams bittersweet chocolate, chopped (about 10 ounces)
1/2 cup (1 stick) unsalted butter
1/4 teaspoon fine sea salt
1 teaspoon vanilla extract
5 extra-large eggs, separated
65 grams granulated sugar (about 6 tablespoons)
1 cup crème fraîche

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