Pumpkin-White Chocolate Souffle Cake.
Autumn indulgence is at our door and with that lots of desserts, or at least lots of pumpkins. And when you add chocolate to a dessert, nothing else matters. Here is a perfect example of sweet delight meeting more sweet delight.
I have a sweet penchant for white chocolate, therefore when I saw this recipe on Victoria Classics, I needed to make it with no further ado. I am happy I did!!! Not only it is very easy to put together, but from the first bite, all the savory fall flavors are coming to your bursting.
A side note that may help you with achieving success with this recipe of pumpkin-white chocolate souffle cake. I do not own a microwave, and if you do, you can melt the unsalted butter and chocolate in the microwave in intervals making sure it will not bubble over. When mixing the pumpkin chocolate mixture with the egg mixture, the mixture cannot be hot. Also, it needs to be mixed well. I found that mixing it by hand with a whisk was more efficient than by the whisk of the mixer. You want to mix and fold to get to the bottom to have a unification of the two mixtures.
To have the perfect parchment paper lining the bottom of the springform, trace the bottom of the springform with a pencil and then cut along with scissors. This method is the simplest way to do it. Trust me I have read funny ways to achieve that perfect round.
Be very careful when you are removing the shallow dish that is holding the souffle cake, the water is hot and can scald you pretty bad. My suggestion is to leave it in the oven, remove the springform. Once it is cool off take it out of the oven.
The dusting of confectioner’s sugar, or powder sugar, is optional, but it looks beautiful as a presentation. Serve it to your guest on a cake stand for a grand entrance.
Pumpkin-White Chocolate Souffle Cake
- 5 hrs 15 mins total
- 15 mins prep
- 1 hr cook
- 4 hrs Cooling
- serves 6 people
6 large eggs
1 ½ teaspoons vanilla extract
½ cup sugar
6 tablespoons sugar
8 ounces white chocolate bar, chopped
½ cup unsalted butter
1 ½ cup canned pumpkin
1 teaspoon ground cinnamon
1 teaspoon ginger
¼ teaspoon nutmeg
¼ teaspoon salt
Preheat oven to 300F. Fill a shadow oven-proof pan with water and place on the lower oven rack. Spray a 10-inch springform pan with nonstick spray. Line bottom with parchment paper and spray again.
In a bowl of a stand mixer fitted with a whisk attachment, beat eggs, vanilla extract, and sugar at high speed until the mixture becomes stiff and light in color, about 10 minutes.
Meanwhile in a medium pan, melt the butter and chocolate over low heat, stirring until all melted. Add pumpkin, cinnamon, ginger, nutmeg, and salt. Stir to combine well.
Add pumpkin mixture to egg mixture and whisk together quickly and thoroughly. Pour mixture into prepared pan. Bake for 1 hour. Remove from the oven and let cool completely.
Cover with aluminum foil and refrigerate for at least 4 hours. Before serving, remove from pan and sprinkle with confectioner’s sugar, if desired. Refrigerate in an airtight container for up to 3 days.
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