Pumpkin-Chocolate Souffles

Adapted from Ben Bakes A Cake!

6 eggs, separated
2 oz plus 1 oz sugar
2 oz all-purpose flour
1 oz dark cocoa
3/4 cup cream
3/4 cup pumpkin
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/4 tsp cloves
pinch of cream of tartar
melted butter and sugar to line ramekins
powdered sugar for decoration
6 or 7 ramekins

Pumpkin Base:
- warm cream and pumpkin in a saucepan
- in a medium bowl, whisk 2oz sugar into yolks. Whisk in flour and cocoa, then warmed liquid mixture
- return to saucepan. cook over medium-low heat, stirring constantly, until thickened. do not boil
- remove from heat and stir in cinnamon, ginger, nutmeg, and cloves
- cover with plastic wrap
- let cool to room temp or refrigerate for later and bring to room temp before using



The base looks kind of gross...but it tastes FANTASTIC! We're going to give it a quick chill in the freezer to bring it to room temp fast, and we'll get these lovelies to the oven in the next post!