Flourless Chocolate Cake with Candied Pumpkin Seeds & Whipped Cream
Thanksgiving

Flourless Chocolate Cake

with Candied Pumpkin Seeds & Whipped Cream

45 MIN
$9.99 9 Pieces
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Vegetarian
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Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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From the Test Kitchen

This Thanksgiving, complement your traditional turkey feast with a seasonal add-on appetizer, side, and dessert. This delicious (and flourless) chocolate cake gets a lift from sweet candied pumpkin seeds (or pepitas) and a homemade whipped cream, which you'll learn how to make without a whisk!
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    230 Cals (est.)
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fresh
ingredients
Flourless Chocolate Cake with Candied Pumpkin Seeds & Whipped Cream
Title
  • 4 oz Semi-Sweet Chocolate Chips
  • 2 oz Salted Butter
  • 2 Pasture-Raised Eggs
  • 1 cup Powdered Sugar
  • 1 tsp Baking Powder
  • ¼ cup Raw Pepitas (Pumpkin Seeds)
  • ½ cup Cream
  • 1 Tbsp Light Brown Sugar
  • ¼ cup Dutch Processed Cocoa Powder (Processed With Alkali)
time-saving
tips & techniques
step-by-step
instructions
Prepare the batter
1 Prepare the batter

Place an oven rack in the center of the oven; preheat to 350°F. Lightly grease an 8-inch square baking dish. In a large bowl, combine the chocolate and butter. Working in 30 second increments, microwave on high, stirring in between, or until melted and combined. In a separate large bowl, whisk together the cocoa powder, eggs, baking powder, 1/2 cup of the powdered sugar, and a pinch of salt. Add the melted chocolate mixture; whisk until smooth.

Bake the cake
2 Bake the cake

Transfer the batter to the baking dish; spread into an even layer. Bake 16 to 19 minutes, or until a toothpick inserted in the middle comes out with a few moist crumbs. Remove from the oven; let cool at least 15 minutes.

Make the candied pumpkin seeds
3 Make the candied pumpkin seeds

Meanwhile, line a plate with parchment paper (or lightly grease the plate). Heat a small pan (nonstick, if you have one) on medium until hot. Add the pepitas. Cook, stirring frequently, 2 to 3 minutes, or until lightly browned (be careful, as they may pop). Add the brown sugar. Cook, stirring constantly, 2 to 3 minutes, or until dissolved and the pepitas are coated. Carefully add 2 tablespoons of water. Cook, stirring constantly, 1 to 2 minutes, or until the water has cooked off. Immediately transfer to the plate and spread into an even layer; season with salt. Let cool about 10 minutes.

Make the whipped cream & serve your dish
4 Make the whipped cream & serve your dish

Just before serving, in a jar or container with a tight-fitting lid, combine the cream and 2 tablespoons of the remaining powdered sugar (you will have extra). Seal the jar; vigorously shake 3 to 5 minutes, or until thickened and fluffy (open the jar after 3 minutes to check the consistency). Serve the baked cake topped with the candied pumpkin seeds and whipped cream. Enjoy!

Tips from Home Chefs

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Flourless Chocolate Cake

Prepare the batter
1 Prepare the batter

Place an oven rack in the center of the oven; preheat to 350°F. Lightly grease an 8-inch square baking dish. In a large bowl, combine the chocolate and butter. Working in 30 second increments, microwave on high, stirring in between, or until melted and combined. In a separate large bowl, whisk together the cocoa powder, eggs, baking powder, 1/2 cup of the powdered sugar, and a pinch of salt. Add the melted chocolate mixture; whisk until smooth.

2 Bake the cake

Transfer the batter to the baking dish; spread into an even layer. Bake 16 to 19 minutes, or until a toothpick inserted in the middle comes out with a few moist crumbs. Remove from the oven; let cool at least 15 minutes.

Bake the cake
Make the candied pumpkin seeds
3 Make the candied pumpkin seeds

Meanwhile, line a plate with parchment paper (or lightly grease the plate). Heat a small pan (nonstick, if you have one) on medium until hot. Add the pepitas. Cook, stirring frequently, 2 to 3 minutes, or until lightly browned (be careful, as they may pop). Add the brown sugar. Cook, stirring constantly, 2 to 3 minutes, or until dissolved and the pepitas are coated. Carefully add 2 tablespoons of water. Cook, stirring constantly, 1 to 2 minutes, or until the water has cooked off. Immediately transfer to the plate and spread into an even layer; season with salt. Let cool about 10 minutes.

4 Make the whipped cream & serve your dish

Just before serving, in a jar or container with a tight-fitting lid, combine the cream and 2 tablespoons of the remaining powdered sugar (you will have extra). Seal the jar; vigorously shake 3 to 5 minutes, or until thickened and fluffy (open the jar after 3 minutes to check the consistency). Serve the baked cake topped with the candied pumpkin seeds and whipped cream. Enjoy!

Make the whipped cream & serve your dish
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