Flourless, wobbly, Chocolate Cake with pumpkin seed brittle

Flourless, wobbly, Chocolate Cake with pumpkin seed brittle
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The Cake
  1. 1 cup butter
  2. 200g dark chocolate – the good stuff, 70%
  3. 2 cups sugar
  4. 2 tablespoons ground almonds
  5. 5 eggs
  6. ½ teaspoon vanilla
  7. Preheat oven to 400F.
  8. Line a spring-form pan with parchment paper and butter paper and the sides of pan.
  9. Melt butter and chocolate in a bowl suspended over a pan of simmering water. Stir occasionally. When everything is, remove bowl from the heat and whisk in sugar and almonds. Whisk in eggs, one at a time. Add vanilla.
  10. Pour batter in prepared pan and bake for 17 minutes.
The Brittle
  1. 1 cup sugar
  2. 1/2 cup water
  3. 1/8 teaspoon fine sea salt
  4. 3/4 cup raw green (hulled) pumpkin seeds (not toasted)
  5. sea salt
  6. parchment paper; a candy thermometer
Instructions
  1. Line a spring-form pan with parchment paper and butter paper and the sides of pan.
  2. Melt butter and chocolate in a bowl suspended over a pan of simmering water. Stir occasionally. When everything is, remove bowl from the heat and whisk in sugar and almonds. Whisk in eggs, one at a time. Add vanilla.
  3. Pour batter in prepared pan and bake for 17 minutes.
  4. Meanwhile, make brittle
  5. Put a 24- by 12-inch sheet of parchment on a work surface and anchor corners with pieces of tape. Bring sugar, water, and sea salt to a boil in a 2-quart heavy saucepan over moderate heat, stirring until sugar is dissolved. Cook mixture, without stirring, washing down any sugar crystals from side of pan with a pastry brush dipped in cold water, until syrup registers 238°F (soft-ball stage) on thermometer, 10 to 12 minutes (sugar syrup will be colorless). Remove from heat and stir in seeds with a wooden spoon, then continue stirring until syrup crystallizes, 3 to 4 minutes.
  6. Return pan to moderate heat and cook, stirring constantly, until sugar melts completely (sugar will continue to dry and become grainy before melting) and turns a deep caramel color, 4 to 5 minutes more (seeds will be toasted). Carefully pour hot caramel mixture onto parchment and carefully cover with another sheet. Immediately roll out (between sheets of parchment) as thinly as possible with a rolling pin, pressing firmly. Remove top sheet of parchment and immediately cut brittle into pieces with a heavy knife or pizza wheel. Cool brittle completely, then peel paper from bottom. (Alternately, break brittle into pieces once cool.)
Notes
  1. *a few 9” spring-form pans would be great for this so we can make a few cakes and not have to wait for cakes to cook each time
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