Chocolate and pumpkin soufflé

Table of contents:

Chocolate and pumpkin soufflé
Chocolate and pumpkin soufflé
Anonim

Light and airy chocolate and pumpkin soufflé is a dessert for true gourmets. It is made from whipped egg whites inspired by France, which makes it so tender that it makes you thrill with real pleasure.

Ready-made chocolate and pumpkin soufflé
Ready-made chocolate and pumpkin soufflé

Recipe content:

  • Ingredients
  • Step by step cooking
  • Video recipe

There are so many recipes for making dessert soufflés today that you cannot count them all. They are usually prepared from cottage cheese, cereals, fruits and some types of vegetables. I want to tell you how to make a pumpkin and chocolate soufflé. This delicacy masks not everyone the pleasant aroma and taste of pumpkin in a chocolate shade and aftertaste. Such pastries are especially suitable for those mothers who do not know how to feed their baby with the healthiest pumpkin, which contains many vitamins and minerals necessary for our body.

In addition, this dessert contains equally useful products such as ginger root, bran and honey. Everyone knows about their benefits firsthand, from which, in the complex, this product, in addition to its pleasant taste, also brings great benefits. Therefore, be sure to take note of the recipe and prepare chocolate treats for family and friends, under which healthy and not very favorite products will be disguised.

This soufflé is served slightly chilled or completely cold. Decorate it with all kinds of fruits, berries, citrus fruits, cream, grated chocolate, coconut, crushed nuts, sweet syrups, mousses, liqueurs.

  • Caloric content per 100 g - 57 kcal.
  • Servings - 6 muffins and 1 pie
  • Cooking time - 1 hour
Image
Image

Ingredients:

  • Pumpkin - 350 g
  • Bran (any: wheat, rye, linseed, oat, buckwheat) - 100 g
  • Ginger root - 2.5 cm
  • Dark chocolate - 50 g
  • Cocoa powder - 1 tablespoon
  • Honey - 3 tablespoons (if you have an allergic reaction to honey, use powdered sugar)
  • Eggs - 2 pcs.
  • Baking soda - 1 tsp (no slide)

Making chocolate and pumpkin soufflé

Pumpkin boiled
Pumpkin boiled

1. Peel the pumpkin, cut into cubes and place in a cooking pot. Cover with water and cook for about 20 minutes until tender. The exact cooking time depends on the size of the pieces. Therefore, the smaller they are, the faster they will cook.

Pumpkin pureed
Pumpkin pureed

2. Drain the water from the finished pumpkin (you can not pour it out, but cook a soup or stew), cool the pulp well and chop it with a blender until puree.

Pumpkin puree is placed in a container for kneading dough
Pumpkin puree is placed in a container for kneading dough

3. Transfer the crushed pumpkin to a deep mixing bowl.

Added chocolate and cocoa to the dough
Added chocolate and cocoa to the dough

4. Add the bran and cocoa powder to the bowl.

Ginger added to the dough
Ginger added to the dough

5. Peel the ginger root, rinse and grate on a fine grater.

Honey added to the dough
Honey added to the dough

6. Put honey (sugar) to the food.

Shakolad added to the dough
Shakolad added to the dough

7. Grind the chocolate into small pieces with a sharp knife and add to the dough.

The dough is kneaded
The dough is kneaded

8. Mix the mixture well.

The yolk is separated from the protein
The yolk is separated from the protein

9. Break the eggs and separate the whites from the yolks.

Whipped yolk added to the dough
Whipped yolk added to the dough

10. Beat the yolks with a mixer until a light yellow foam with bubbles is formed and add to the dough.

The dough is kneaded
The dough is kneaded

11. Add baking soda and stir again.

Whipped protein added to the dough
Whipped protein added to the dough

12. Rub the whisk and beat the whites until a firm, tight white mass, which is added to the dough.

The dough is kneaded
The dough is kneaded

13. Stir the mixture in a few gentle and slow movements so that the proteins do not fall off.

The dough is laid out in muffin tins
The dough is laid out in muffin tins

14. Fill in 6 pieces of dough. silicone molds. If you use tin forms, grease them first.

The dough is laid out in a large mold
The dough is laid out in a large mold

15. Also make a soufflé in a large form, which is pre-greased with vegetable oil.

Ready soufflé
Ready soufflé

16. Heat the oven to 180 degrees and bake the treat for 35-40 minutes. When it is ready, let the food cool slightly, remove the baked goods from the mold, garnish with any food you like and serve with a dessert table.

See also the video recipe on how to make pumpkin brownies.

Recommended: