Tahini Chocolate Cakes Recipe

Name: Tahini Chocolate Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 tablespoons unsalted butter, plus more for greasing pans; 1/3 cup unsweetened cocoa powder, plus more for pans; 3 tablespoons sesame seeds; 1/2 cup all-purpose flour; 1 pinch salt; 5 1/2 ounces 70% dark chocolate, in pieces; 3 large eggs; 1 cup superfine sugar; 5 tablespoons tahini; 1 lime, zest of; creme fraiche or ice cream, for serving

Servings: persons

10 tablespoons unsalted butter, plus more for greasing pans
1/3 cup unsweetened cocoa powder, plus more for pans
3 tablespoons sesame seeds
1/2 cup all-purpose flour
1 pinch salt
5 1/2 ounces 70% dark chocolate, in pieces
3 large eggs
1 cup superfine sugar
5 tablespoons tahini
1 lime, zest of
creme fraiche or ice cream, for serving

1
Heat oven to 350 degrees. Use butter to grease 6 half-cup muffin molds or similar, or use smaller molds. Dust molds with cocoa and sprinkle the sesame seeds in the bottom of each. Sift together remaining 1/3 cup cocoa with the flour and a pinch of salt. Set aside.
2
Melt chocolate and remaining 10 tablespoons butter in a heatproof bowl over simmering water, or in a small, heavy saucepan on very low heat. (Watch carefully if using a saucepan.) When almost completely melted, remove from heat and stir until smooth. Set aside.
3
Using a whisk or electric beater, whisk eggs and sugar together until pale and fluffy, about 5 minutes. Stir a little of this mixture into the tahini to lighten it, then stir the tahini into the egg mixture. Stir in the cooled chocolate mixture. Fold in the cocoa mixture.
4
Pour the batter into the molds and set molds on a baking sheet. Place in the oven and bake 12 to 14 minutes, less for smaller molds. A skewer or toothpick inserted in the middle should not come out clean.
5
Cool 20 minutes or more before unmolding. Dust tops with lime zest and serve with creme fraiche or ice cream.

907

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 10 tablespoons unsalted butter, plus more for greasing pans, 1/3 cup unsweetened cocoa powder, plus more for pans, 3 tablespoons sesame seeds, 1/2 cup all-purpose flour, and more.

Yes, Tahini Chocolate Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Tahini Chocolate Cakes

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