Chocolate Soufflé With Candied Squash

Preparation

1. Step 1

   In a very large skillet, combine the syrup, honey, cinnamon and a pinch of clove. Scrape the vanilla seeds into the skillet and drop in the pod. Bring mixture to a simmer. Add the squash in a single layer. Cover and cook over medium heat until tender, 8 to 10 minutes. Uncover and simmer until juices thicken to a syrupy consistency, about 5 minutes. Remove from heat and cool to room temperature.

2. Step 2

   Heat the oven to 350 degrees. Grease a 9-inch springform pan and dust with cocoa powder.

3. Step 3

   In a large heatproof bowl set over a pan of simmering water, combine the chocolate, butter and salt and cook until melted and smooth. Stir in the vanilla and remove from heat.

4. Step 4

   In the bowl of an electric mixer, whisk together the egg yolks with ¼ cup sugar until creamy, about 1 minute. In a clean, dry bowl of an electric mixer, whisk together the egg whites until they just hold their shape. Whisk in the remaining 2 tablespoons sugar on high speed until they hold soft peaks

5. Step 5

   Fold the yolks into the melted chocolate. Fold in half the whites to lighten the mixture; once combined, fold in the remaining whites. Scrape the batter into the prepared pan. Bake until barely set in the center, about 25 minutes. Cool completely.

6. Step 6

   Slice a knife or offset spatula around the edges of the pan to release it. Transfer cake to a platter. Slather top of cake with crème fraîche. Spoon squash and syrup over cake. Slice into thin slivers (it is very rich) and serve.