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.
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
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
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.
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.
3. Transfer the crushed pumpkin to a deep mixing bowl.
4. Add the bran and cocoa powder to the bowl.
5. Peel the ginger root, rinse and grate on a fine grater.
6. Put honey (sugar) to the food.
7. Grind the chocolate into small pieces with a sharp knife and add to the dough.
8. Mix the mixture well.
9. Break the eggs and separate the whites from the yolks.
10. Beat the yolks with a mixer until a light yellow foam with bubbles is formed and add to the dough.
11. Add baking soda and stir again.
12. Rub the whisk and beat the whites until a firm, tight white mass, which is added to the dough.
13. Stir the mixture in a few gentle and slow movements so that the proteins do not fall off.
14. Fill in 6 pieces of dough. silicone molds. If you use tin forms, grease them first.
15. Also make a soufflé in a large form, which is pre-greased with vegetable oil.
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.
