What makes this cake special is the caramelized topping that is created by dotting butter on the bottom of the cake pan and then sprinkling pumpkin seeds evenly over the butter.
4ouncesunsalted butter slightly softened and cut into ½ -inch piecesplus another tablespoon or two greasing the pan, 1 stick; 8 tablespoons
1 3/4cupspepitas hulledtoasted, salted (divided use), about 8 ounces, pumpkinseeds
1cupplus 2 tablespoons sugardivided use
3large eggsroom temperature
1/3cupall-purpose flour
1/4teaspoonbaking powder
1tablespoontequila or Vanilla
1/2cupMexican chocolateabout 3 ounces
Instructions
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.