Mexican chocolate-pumpkin seed cake
Rick Bayless · ♥ 173 likes · 12.3K views · 5 min video
Timestamp
Ingredients
Method
Techniques
Line the base of a 9-inch cake pan with a piece of parchment; the cake does not come out well without it.
Preparing the pan and the seed crust
- 1 tbsp butter
Swipe some of a tablespoon of room temperature butter on the pan base to hold the parchment, then smear the rest over the parchment.
- ½ cup toasted pumpkin seeds
- 2 tbsp sugar
Coat the bottom evenly with about half a cup of toasted pumpkin seeds, not too heavy, and sprinkle a couple of tablespoons of sugar evenly over them for the crust.
- 1¼ cup toasted salted pumpkin seeds
- 1 cup sugar
Process the cup and a quarter of pumpkin seeds with the cup of sugar in a food processor until it looks like damp sand.
Food processor batter
- 3 whole eggs
- 1 stick butter
- ⅓ cup all-purpose flour
- ¼ tsp baking powder
Add the eggs, the stick of butter, the flour and the baking powder and pulse until thoroughly combined.
- ½ cup Mexican chocolate
- 1 tbsp silver tequila
Add the chopped Mexican chocolate and the tequila and pulse just to combine.
Cool until a little warmer than room temperature, then unmold while still slightly warm by inverting onto a cake plate, so the crunchy crust is on top.