Almond-Pumpkin Seed Cake with Chocolate Ganache - Rick Bayless

Ingredients

• 6 large eggs
• 1 cup + 1 tablespoon (250 grams) sugar
• 1 2/3 cups (165 grams) almond flour
• 1 cup (135 grams) toasted pumpkin seeds–salted or unsalted are okay
• 2 tablespoons cornstarch
• 1 teaspoon salt
• 8 tablespoons (114 grams) unsalted butter, melted and cooled
• 3 tablespoons (60 grams) good-quality tahini
• 1 teaspoon (5 grams) toasted sesame oil
• 1/4 teaspoon almond extract
• zest of 1/2 lime
• 3 ounces best quality Mexican chocolate (I recommend using Taza brand here, the one flavored with cinnamon), roughly chopped, plus more for an optional garnish
• 3 ounces best quality bittersweet chocolate (55 to 70%), roughly chopped
• 1 cup heavy cream