Ingredients

The following ingredients have 4 Servings
  • 4 ounces unsalted butter slightly softened and cut into ½ -inch pieces
  • 1 3/4 cups pepitas hulled (toasted, salted (divided use), about 8 ounces, pumpkinseeds)
  • 1 cup plus 2 tablespoons sugar (divided use)
  • 3 large eggs (room temperature)
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1 tablespoon tequila or Vanilla
  • 1/2 cup Mexican chocolate (about 3 ounces)

Instruction

  • Position a rack in the lower third of the oven and turn it on to 350 degrees.
  • Butter the bottom and sides of a 9-inch cake pan, then line the bottom with a round of parchment paper cut to fit the bottom and slather it with more butter (about a tablespoon). Sprinkle ½ cup of the pumpkin seeds in an even layer on the bottom of the pan, then sprinkle with 2 tablespoons of the sugar. Set aside.
  • Measure the remaining 1 ¼ cups of the pumpkin seeds and 1 cup of the sugar into a food processor. Pulse the machine until the seeds are pulverized and resemble damp sand. Add the eggs and the 4 ounces of butter and pulse until everything is incorporated. Add the flour, baking powder and tequila and pulse again, just until everything is combined.
  • Chop the chocolate into pea-sized pieces and add it to the batter. Pulse until the chocolate is mixed in. Scrape the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes.
  • Let the cake cool for ten minutes, then unmold it onto a platter, remove the parchment paper and serve.