Meanwhile, whisk the sugar, eggs and a pinch of salt together in a large bowl until pale and foamy – it should look like a frothy milkshake. This will take 2-3 mins with an electric whisk, or about 5-8 mins with a balloon whisk. Pour in the butter and chocolate mixture along with the almonds, then fold everything together until there are no streaks of chocolate. Tip the mixture into the tin, scatter over the rest of the chocolate, and bake for 25 mins, until cooked with a slight wobble in the middle.
Ingredients:6 mini Sugar Pie pumpkinsOne 18.25-ounce box spice cake mix, plus necessary ingredients1/2 cup shelled pumpkin seedsVegetable oil, for brushingSugar, for sprinklingMaple syrup, for serving