Chocolate Tahini Cake With Tahini Frosting Recipes

CHOCOLATE-TAHINI FUDGE CAKE

Chocolate-Tahini Fudge Cake image

Provided by Molly Yeh

Categories dessert

Time 2h15m

Yield 8 servings

Number Of Ingredients 15

Ingredients

Nonstick cooking spray or butter, for the pan
1 cup (224 grams) unsalted butter
1/2 cup (140 grams) tahini
4 ounces (113 grams) semisweet chocolate chips
1 3/4 cups (350 grams) granulated sugar
4 large eggs, at room temperature
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
1 cup all-purpose flour
Tahini Whipped Cream, recipe follows
Chocolate-flavored halva, crumbled, for topping
1 cup heavy cream, cold
1/4 cup powdered sugar
Pinch of kosher salt
1/4 cup tahini

Steps:

Place an oven rack in the middle position and preheat the oven to 300 degrees F.
Grease a 9-inch cake pan with cooking spray or butter. Line the bottom with a parchment round. Set aside.
In a medium mixing bowl set over a saucepan with barely simmering water over medium-low heat, add the butter, tahini and chocolate chips. Gently cook, stirring occasionally, until just melted and smooth. Whisk in the granulated sugar until combined. Remove from the heat. Add the eggs one at a time, whisking until fully incorporated. Add the vanilla and salt and stir to combine. Add the flour and mix until just combined.
Pour the cake batter into the prepared pan. Bake for 1 hour to 1 hour and 15 minutes, until a toothpick inserted into the middle comes out with a few fudgy crumbs and the sides pull slightly away from the pan. Cool completely in the pan on a wire rack.
To assemble the cake, remove the cooled cake onto a platter or cake stand. Cut and serve with a dollop of Tahini Whipped Cream and crumbled halva on top.
In the bowl of a stand mixer fitted with the whisk attachment, add the heavy cream, powdered sugar and salt. Beat on low speed until incorporated, then increase the speed to medium. Beat to medium peak and then add the tahini. Beat until smooth and just under a stiff peak.

TAHINI CHOCOLATE CAKES

Tahini Chocolate Cakes image

Make and share this Tahini Chocolate Cakes recipe from Food.com.

Provided by hannahactually

Categories Dessert

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 11

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

Steps:

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

Nutrition Facts : Calories 610.5, Fat 44.2, SaturatedFat 22.9, Cholesterol 143.9, Sodium 81.5, Carbohydrate 56.3, Fiber 7.9, Sugar 33.7, Protein 11.7

TAHINI CHOCOLATE CAKES

Tahini Chocolate Cakes image

These luxurious tahini chocolate cakes from the cookbook "Smashing Plates" by Maria Elia are served with crème fraîche, dusted with lime zest, and are ideal for those seeking to indulge their sweet tooth with something small and fudgy.

Provided by Florence Fabricant

Categories dessert

Time 40m

Yield 6 or more cakes

Number Of Ingredients 11

Ingredients

10 tablespoons/150 grams unsalted butter, plus more for greasing pans
1/3 cup/25 grams unsweetened cocoa, plus more for pans
3 tablespoons/27 grams sesame seeds
1/2 cup/60 grams all-purpose flour
Pinch of salt
5 1/2 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

Steps:

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

Nutrition Facts : @context http, Calories 674, UnsaturatedFat 20 grams, Carbohydrate 61 grams, Fat 46 grams, Fiber 7 grams, Protein 11 grams, SaturatedFat 22 grams, Sodium 113 milligrams, Sugar 40 grams, TransFat 1 gram

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