Pumpkin-White Chocolate Souffle Cake
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
1 – 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.
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.
Original Post was from Foodista.com
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