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1
In a very large skillet, combine the syrup, honey, cinnamon and a pinch of clove.
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2
Scrape the vanilla seeds into the skillet and drop in the pod.
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3
Bring mixture to a simmer.
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4
Add the squash in a single layer.
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5
Cover and cook over medium heat until tender, 8 to 10 minutes.
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6
Uncover and simmer until juices thicken to a syrupy consistency, about 5 minutes.
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7
Remove from heat and cool to room temperature.
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8
Heat the oven to 350 degrees.
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9
Grease a 9-inch springform pan and dust with cocoa powder.
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10
In a large heatproof bowl set over a pan of simmering water, combine the chocolate, butter and salt and cook until melted and smooth.
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11
Stir in the vanilla and remove from heat.
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12
In the bowl of an electric mixer, whisk together the egg yolks with 1/4 cup sugar until creamy, about 1 minute.
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13
In a clean, dry bowl of an electric mixer, whisk together the egg whites until they just hold their shape.
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14
Whisk in the remaining 2 tablespoons sugar on high speed until they hold soft peaks
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15
Fold the yolks into the melted chocolate.
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16
Fold in half the whites to lighten the mixture; once combined, fold in the remaining whites.
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17
Scrape the batter into the prepared pan.
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18
Bake until barely set in the center, about 25 minutes.
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19
Cool completely.
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20
Slice a knife or offset spatula around the edges of the pan to release it.
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21
Transfer cake to a platter.
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22
Slather top of cake with creme fraiche.
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23
Spoon squash and syrup over cake.
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24
Slice into thin slivers (it is very rich) and serve.
