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 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
- For the ganache:
- 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
INSTRUCTIONS
Prepare the pan. While you can make this in a 9-inch cake pan, a 9-inch springform pan is easier and more reliable. Oil the pan, then cut a 9-inch parchment circle and lay it in the bottom of the pan. Heat the oven to 350 degrees and adjust the shelf to the middle.
Make the batter. Run a couple inches of water into a large saucepan and bring to a simmer over medium heat. In the stainless steel bowl of a stand mixer, combine the eggs with the sugar. Set the bowl over the simmering water (keep it at a gentle simmer), whisking nearly constantly until hot to the touch (about 160 degrees). Secure the bowl on the stand mixer and beat with a whisk attachment until cool and nearly triple in volume, about 8 minutes. Besides temperature, you’ll know the egg mixture is ready when you can lift the beater and a very slowly dissolving ribbon cascades onto the surface.
In a food processor, combine the almond flour, pumpkin seeds, cornstarch and salt. Process until pumpkin seeds are nearly as fine as the almond flour. In a medium bowl, use a small spatula to thoroughly combine the butter, tahini, sesame oil and almond extract. Zest half a lime over the butter mixture.
Remove the egg mixture from the mixer and gently fold in the nut mixture, a little at a time, using the whisk attachment. Then scoop about ¼ of the egg-nut mixture into the butter mixture, stirring until homogenous. In one or more additions (if you do it in one, be sure to spread the butter mixture evenly over the top), use a spatula to gently fold the butter mixture into the remaining egg-nut mixture until no streaks of the butter mixture are visible.
Bake and unmold the cake. Gently scrape the batter into the prepared pan, slide into the oven and bake until springy in the middle, 35 to 40 minutes. A toothpick inserted in the center should come out clean. Cool to room temperature, then run a knife around the edges. For a springform pan, remove the sides, use a serrated knife to level the edges (in case the cake has sunk slightly), then turn out onto a serving platter and remove the parchment. For the cake pan, simply turn out onto a serving platter and remove the parchment.
Make the ganache. While the cake is baking, heat the cream to steaming in a small saucepan on the stovetop or in a microwave-safe bowl in the microwave (about 1 minute). Scoop both chocolates into the food processor and chop as fine as possible (but don’t go so long that it begins to melt). With the machine running, pour in the steaming cream in a steady stream. Let the machine run until you no longer feel any grittiness. Scrape into a bowl and set into the refrigerator. Stir every 5 to 10 minutes as the mixture cools, until it has a thick but easily spreadable consistency, about 30 minutes total.
Decorate the cake. Spread the ganache thickly over the cake, using a spatula or spoon to create playful peaks and valleys. If you’re decorating with more Mexican chocolate, finely chop it and sprinkle over the frosting. You’re ready to serve, though this cake keeps very well in the refrigerator for a couple of days, well covered. Just give it a few hours at room temperature before serving.
