Pepitas and Chocolate Cake/Torte

• 8 T butter (4 oz – 1 stick), softened – plus more for greasing the pan
• 1 3/4 c pepitas (hulled pumpkin seeds), toasted and salted – divided into 1 1/4 c and 1/2 c
• 1 c plus 2 T sugar – divided like that
• 3 large eggs
• 1/3 c flour
• 1/4 tsp baking power
• 1 T tequila
• 1/2 c (3 oz) Mexican chocolate (Taza is the brand we use)
• powdered sugar (optional)

Preheat oven 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). Don’t skip the parchment paper – or the cake will likely stick.

Sprinkle 1/2 c of the pumpkin seeds in an even layer on the bottom of the pan, then sprinkle with 2 T of the sugar. Set aside.

Measure the remaining 1 1/4 c of the pumpkin seeds and 1 c sugar into a food processor. Pulse the machine until the seeds are ground. Add the eggs and the 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, 35-40 minutes (note: I found the cake needed to bake for about 50 min total, so check carefully for doneness). Let the cake cool for ten minutes, then invert it onto a wire rack and remove the parchment paper.  To be fancy – sprinkle the cake with a little powdered sugar before serving. Serve warm or at room temperature.