Mexican Chocolate Chip-Pumpkin Seed Cake

1. 1

   Preheat the oven to 350.

2. 2

   Butter a 9-inch cake pan and line the bottom with parchment paper.

3. 3

   Butter the paper.

4. 4

   Sprinkle 1/2 cup of the pumpkin seeds in the pan and dust with 2 tablespoons of the granulated sugar.

5. 5

   In a food processor, pulse the remaining 1 1/4 cups of pumpkin seeds and 1 cup of sugar until the mixture resembles wet sand.

6. 6

   Add the eggs, tequila and 1 stick of butter and pulse until smooth.

7. 7

   Add the flour and baking powder and pulse just until incorporated.

8. 8

   Add the chocolate and pulse until mixed, about 4 pulses.

9. 9

   Scrape the batter into the prepared pan and bake in the lower third of the oven for about 50 minutes, until a toothpick inserted in the center of the cake comes out clean; rotate the pan halfway through baking.

10. 10

    Let the cake cool in the pan for 10 minutes.

11. 11

    Invert the cake onto a plate and peel off the parchment paper.

12. 12

    Dust the cake with the confectioners' sugar and serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.