Almond and toasted pumpkin seed sponge cake with Mexican chocolate ganache

Spray the bottom and edges of a 9 inch springform pan with a little oil and fit a parchment circle flat in the bottom.

Put the eggs and a cup of sugar in the mixer bowl and warm over simmering water (use a metal bowl if the mixer bowl is glass).

Heat to about 160 degrees, warm to hot to the touch; a finger test is enough.

Beat with the whisk attachment until completely cool, about 10 minutes; it triples in volume and falls in a slowly dissolving ribbon.

Pulse the almond flour, toasted pumpkin seeds, a little salt and cornstarch in a food processor until the seeds are as fine as possible.

Mix the melted cooled butter with the toasted sesame oil, almond extract, three tablespoons tahini and about half a lime's grated zest.

Sprinkle the nut mixture over the egg foam a little at a time and fold it in with a whisk.

Stir about a quarter of the batter into the butter mixture to lighten and emulsify it, then spread it over the batter and fold gently until no streaks remain (beginners: in two or three additions).

Scoop into the pan from low down so it does not deflate. Bake at 350 degrees about 35 minutes, until a toothpick or skewer comes out clean from the center.

Heat the cream to a simmer. Pulse the chopped Mexican chocolate and semi-sweet chocolate in a food processor until fine, then stream in the cream with the machine running.

Scrape into a bowl and refrigerate, stirring every few minutes, until thick and spreadable.

Cool the cake completely, remove the springform ring and level the top; spread the ganache to the edges and make swooshes in it.