Tahini Chocolate Cakes by Florence Fabricant


10 tablespoons/150 grams unsalted butter, plus more for greasing pans

⅓ cup/25 grams unsweetened cocoa, plus more for pans

3 tablespoons/27 grams sesame seeds

½ cup/60 grams all-purpose flour

Pinch of salt

5 ½ ounces/165 grams 70 percent dark chocolate, in pieces

3 large eggs

1 cup/200 grams superfine sugar

5 tablespoons/100 grams tahini

Zest of 1 lime

Crème fraîche or ice cream, for serving



Step 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.

Step 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.

Step 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.

Step 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.

Step 5

Cool 20 minutes or more before unmolding. Dust tops with lime zest and serve with crème fraîche or ice cream.

Adapted from “Smashing Plates” by Maria Elia (Kyle Books, 2014) 

I discovered this recipe here – http://cooking.nytimes.com/recipes/1016332-tahini-chocolate-cakes?utm_campaign%3DEN%2Bpartnership%26utm_medium%3Dreferral%26utm_source%3Devernote