Almond-Pumpkin Seed Cake with Chocolate Ganache
INGREDIENTS - For the cake: - 6 large eggs - 1 cup + 1 tablespoon (250 grams) sugar - 1 2/3 cups (165 grams) almond flour - 1 cup (135 grams) toasted pumpkin
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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
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