Pumpkin White Chocolate Souffle Cake

Cake Recipes 65 Last Update: Oct 20, 2020 Created: Oct 20, 2020 Auther : Giangi Townsend
Pumpkin White Chocolate Souffle Cake
  • Serves:
    6 People
  • Prepare Time:
    15 mins
  • Cooking Time:
    60 mins
  • Calories:
    479
  • Difficulty:
    Hard
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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.

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

Ingredients

Directions

  1. Preheat oven to 300F. Fill a shadow oven-proof pan with water and place it on the lower oven rack. Spray a 10-inch springform pan with nonstick spray. Line bottom with parchment paper and spray again.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Recipe courtesy of Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Pumpkin White Chocolate Souffle Cake



  • Serves: 6 People
  • Prepare Time: 15 mins
  • Cooking Time: 60 mins
  • Calories: 479
  • Difficulty: Hard

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.

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

Ingredients

Directions

  1. Preheat oven to 300F. Fill a shadow oven-proof pan with water and place it on the lower oven rack. Spray a 10-inch springform pan with nonstick spray. Line bottom with parchment paper and spray again.
  2. 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.
  3. 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.
  4. 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.
  5. 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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