MEXICAN CHOCOLATE-PUMPKIN SEED CAKE, pg. 338 of More Mexican Everyday
I made this several years ago when the recipe was published in a magazine. It was less than the sum of its parts, and one of the few desserts that I’ve ever thrown away. I guess pumpkin seeds as the main flavor of a dessert just isn’t my thing.
In addition to pumpkin seeds (which are ground up as the base of the cake) and Mexican chocolate , the recipe calls for eggs, sugar, a little flour, butter, baking powder, and a tablespoon of tequila.
I do have a recently-purchased box of chocolate from Oaxaca, and I might use some of it to make one of the flan- or pudding-like desserts from the book.
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