Pumpkin seed and Mexican chocolate cake with a crunchy sugar crust
Rick Bayless · ♥ 417 likes · 8.8K views · 25 min video
Read about sheet cakes and traybakes in the BrightCulinary Book
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Ingredients
Method
Techniques
- 1 tbsp butter
Line the base of a nine inch cake pan with parchment, held with a couple of swipes of the tablespoon of butter; smear the rest of the butter over the parchment.
Pumpkin seed crust in the cake pan
- ½ cup toasted pumpkin seeds
- 2 tbsp sugar
Coat the bottom evenly with about half a cup of toasted pumpkin seeds and sprinkle a couple of tablespoons of sugar evenly over them, for the crunchy crust.
- 1¼ cup toasted salted pumpkin seeds
- 1 cup sugar
In a food processor process 1.25 cups toasted salted pumpkin seeds and a cup of sugar until it looks like damp sand.
- 3 whole eggs
- 1 stick butter
- ⅓ cup all purpose flour
- ¼ tsp baking powder
Add 3 eggs, a stick of butter, a third of a cup of all purpose flour and a quarter teaspoon of baking powder; pulse until thoroughly combined.
- ½ cup Mexican chocolate
- 1 tbsp silver tequila
Chop the Mexican chocolate to the size of small peas, about half a cup; add with about a tablespoon of silver tequila and pulse just to combine.
Scrape into the prepared pan and bake at 350 degrees for 35 to 40 minutes.
- powdered sugar
Cool until just warmer than room temperature and unmould while slightly warm by inverting onto a cake plate; dust with a little powdered sugar.