Flourless Chocolate Cake with Candied Pumpkin Seeds & Whipped Cream

Flourless Chocolate Cake

with Candied Pumpkin Seeds & Whipped Cream

45 MIN
$9.99 9 Pieces
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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

Every week we're bringing you a selection of Add-ons—a mix of our favorite appetizers, sides, and desserts that you can add to your box and fill out your table. 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)
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 to prevent sticking; 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 until thickened and fluffy (open the jar after each minute of shaking to check the consistency). Serve the baked cake topped with the candied pumpkin seeds and whipped cream. Enjoy!

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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 to prevent sticking; 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 until thickened and fluffy (open the jar after each minute of shaking 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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