Pumpkin-White Chocolate Souffle Cake
User Reviews
5
Pumpkin-White Chocolate Souffle Cake
Description
This souffle-style cake starts by whipping eggs, vanilla, and sugar to a stiff, pale foam. Separately, butter and white chocolate are melted together, then combined with pumpkin puree and warm spices including cinnamon, ginger, nutmeg, and salt. Folding the pumpkin mixture into the eggs creates a batter that is poured into a springform pan prepared with parchment and nonstick spray.
Baking in a water bath at low temperature allows gentle, even cooking that sets the souffle without collapse, leading to a light, airy texture with a moist crumb. After baking, the cake is cooled fully and refrigerated for several hours, which firms it further. The final cake highlights the sweet warmth of pumpkin and spices balanced by creamy white chocolate.
Before serving, the souffle can be removed from the pan and optionally dusted with confectioner's sugar for a simple finish. It is best stored refrigerated in an airtight container and consumed within three days to maintain freshness.
Ingredients
- 6 egg large
- 1 ½ teaspoons vanilla extract
- ½ cup sugar
- 6 tablespoons sugar
- 8 ounces white chocolate chopped
- ½ cup butter unsalted
- 1 ½ cup pumpkin canned
- 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
- Remove the cake from the pan before serving to improve appearance and texture.
- Optionally dust with confectioner's sugar before serving for additional sweetness and visual appeal.
- Store the souffle cake in an airtight container in the refrigerator for up to three days to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 538 kcal
% Daily Value*
| Calories | 538kcal | 27% |
| Carbohydrates | 57g | 19% |
| Protein | 9g | 18% |
| Fat | 32g | 49% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 212mg | 71% |
| Sodium | 332mg | 14% |
| Potassium | 295mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 53g | 106% |
| Vitamin A | 10254IU | 205% |
| Vitamin C | 3mg | 3% |
| Calcium | 124mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
