Chocolate Souffle With Candied Squash Recipe

Name: Chocolate Souffle With Candied Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 creme fraiche

Servings: persons

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 creme fraiche

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

1209

kcal

Calories

Fat

110

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 cup maple syrup, 2 tablespoons honey, 1 cinnamon stick, Ground clove, as needed, and more.

Yes, Chocolate Souffle With Candied Squash falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Souffle With Candied Squash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions