Pumpkin-White Chocolate Souffle Cake
Delight in the flavors of fall with this Pumpkin and White Chocolate Soufflé Cake—light, airy, and gently spiced, with a creamy touch of white chocolate. A perfect autumn dessert for any occasion.
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
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:
- You can lighten the spices, cinnamon, ginger, and nutmeg if you wish. I am not one to have many dishes with cinnamon, but I enjoyed it here.
- This dessert needs to be completely cooled before you unmold it. I hurried the process, and it did not turn out well; the dessert fell apart.
- I love the combination of pumpkin and white chocolate. However, you can make variations to this cake using other types of chocolate. Dark chocolate, semi-sweet, or milk chocolate would all work.
- Other variations could include making miniature pumpkin and white chocolate cakes. You could also make the cake in a square pan and slice it to make pumpkin bars.
- Or, drizzle a powdered sugar or cream cheese glaze over top.
Nutrition
Calories: 538kcal | Carbohydrates: 57g | Protein: 9g | Fat: 32g | Saturated Fat: 19g | Cholesterol: 212mg | Sodium: 332mg | Potassium: 295mg | Fiber: 2g | Sugar: 53g | Vitamin A: 10254IU | Vitamin C: 3mg | Calcium: 124mg | Iron: 2mg
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.