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
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

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!
CLICK FOR RECIPE CARD

Get Cooking

Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    230 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

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

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
Browse Steps
1 of 4