If your little one doesn't like pumpkin, or doesn't like its smell, then these bright yellow-orange berries can be disguised in chocolate color. After all, chocolate is loved by every child. I present a recipe for a pumpkin-chocolate soufflé.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Soufflé, especially chocolate soufflé, is the most popular dessert in France. This delicacy has a delicious taste, weightless structure and low calorie content. In addition, it is easy to prepare, and the composition of the ingredients allows you to embody an exquisite delicacy without using expensive products.
The main ingredients of this soufflé are chocolate and pumpkin. But it is chocolate that determines the "chocolateiness" of the delicacy. Therefore, you cannot save on it. Cocoa powder will not go here at all, it can only be added mutely to chocolate. There are different ways of making soufflé: bake food in the oven, or insist in the refrigerator. But whichever option is chosen, it is better to take silicone flexible forms. Although molds with removable sides are also suitable.
It is important to use only fresh ingredients to create a delicious French dessert. For example, today's or yesterday's eggs are allowed. Since a fresh egg will beat better and give the confection a magical lightness. It will certainly be better to use homemade eggs. Another important point - during baking soufflé, you cannot open the oven door, especially repeatedly. Otherwise, the dessert will fall off and lose its airiness. Here, as with biscuit, whipped egg whites to stiff peaks are important.
- Caloric content per 100 g - 230 kcal.
- Servings - 4
- Cooking time - 1 hour 30 minutes
Ingredients:
- Pumpkin - 500 g
- Black chocolate - 100 g
- Orange - 1 pc.
- Eggs - 3 pcs.
- Cocoa - 1 tablespoon
- Bran - 50 g
- Honey - 3 tablespoons or to taste
- Ground cinnamon - 1 tsp
- Baking soda - 1 tsp
Cooking pumpkin-chocolate soufflé
1. Peel the pumpkin, rinse under running water, cut into pieces, fill with drinking water and cook on the stove for 20 minutes until soft.
2. When the pumpkin is cooked, let it cool slightly and chop to a puree consistency using a blender or a manual mashed potato pusher.
3. Wash the orange well and wipe dry with a paper towel. After, grate its zest into pumpkin puree. The orange pulp itself is not needed in this soufflé.
4. Pour the bran, ground cinnamon and cocoa powder into the pumpkin mixture. You can use any bran: oat, wheat, buckwheat, etc.
5. Chop the chocolate with a sharp knife and add to the pumpkin mass. Also put honey.
6. Stir the food well until smooth.
7. Separate the yolks from the whites.
8. Beat the yolks with a mixer and add to the chocolate mass.
9. Add baking soda and stir the dough well.
10. Whisk the proteins with a mixer until they reach stable peaks and add to all products.
11. Mix everything again. Do this carefully so as not to precipitate the proteins.
12. Grease a baking dish with butter and pour the dough into it.
13. Heat the oven to 200 degrees and bake the soufflé for 35-40 minutes. To prevent the top of the product from burning, you can cover it with baking paper moistened with water.
14. Decorate the finished soufflé with chocolate chips and powdered sugar.
See also a video recipe on how to make a pumpkin soufflé.
