Pumpkin-White Chocolate Souffle Cake

Prep Time: 15

Cook Time: 1

Cooling: 4

Total Time: 5 15

Servings: people

Author: Giangi Townsend

Here is a perfect example of sweet delight meeting more sweet delight.

Ingredients

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

US - Metric

Instructions

Preheat the oven to 300℉
Pour water into a shallow oven-safe pan and position it on the bottom rack of the oven.
Apply nonstick spray to a 10-inch springform pan.
Place parchment paper on the bottom of the pan and apply another layer of nonstick spray.
In a bowl of a stand mixer fitted with a whisk attachment, beat eggs, vanilla extract, and sugar at high speed until the mixture should become stiff and light in color, about 10 minutes.
Meanwhile, in a medium pan, melt the butter and white 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.
Store in an airtight container in the refrigerator for a maximum of 3 days.

Notes

Notes:

Before serving, remove from the pan and optionally dust with the confectioner's sugar.
Store in an airtight container in the refrigerator for three days.

Nutrition

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.