Chocolate Tahini Fudge Cake With Chocolate Topping Recipes

TAHINI CHOCOLATE CAKES

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.

CHOCOLATE TAHINI CAKE WITH TAHINI FROSTING

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease and line the bottoms of two 8-inch cake pans with nonstick cooking spray and set aside.
• In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda and salt. In a separate medium bowl, whisk together the milk, tahini, oil, vanilla and eggs. Add the wet ingredients to the dry ingredients and stir to combine. Whisk in the coffee.
• Pour the batter into the prepared cake pans and bake until a toothpick inserted into the center comes out clean, about 28 minutes. Let cool in the pans on a rack for 10 minutes and then remove to the rack to cool completely.
• For the frosting: In the bowl of a stand mixer fitted with a paddle attachment, mix together the butter and tahini until creamy. Gradually add the confectioners' sugar and mix to combine. Mix in the vanilla, cinnamon and salt.
• Put one cake layer on a serving plate and top with some of the frosting, then top with the second cake layer. Frost the top and sides of the cake and serve at room temperature.

CHOCOLATE TAHINI FUDGE CAKE WITH CHOCOLATE TOPPING

Steps:

• Place all of the cake ingredients into a food processor and pulse until combined well and all of the dates have been broken down leaving no big chunks.
• Pour the mixture into a 15cm springform cake tin which has been lined on the bottom with baking paper to enable easy removal.
• Bake in a pre-heated oven at 180 degrees C for 45-50mins. Check with a skewer inserted into the centre of the cake that it comes out clean, indicating it is cooked through.
• Leave to cool for 15 minutes before using a sharp knife to go around the outside of the cake, easing it away from the tine, before tempting to remove it. Place on a cooling rack while you prepare the topping.
• Make a Bain-Marie (place a glass bowl over a small pan with an few inches of water in the pan and turn up the heat to medium). Add the chocolate square, tahini and coconut oil and allow to melt. Combine with a spoon before drizzling it over the cake.
• You can eat immediately or leave the topping to set hard - both are equally as delicious!

CHOCOLATE TAHINI SPREAD

Steps:

• Place chocolate and olive oil in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and set aside.
• Combine tahini, honey, and cinnamon in a bowl. Stir in melted chocolate mixture until smooth and well combined. Refrigerate spread until set and spreadable, about 15 minutes.

CHOCOLATE TAHINI MOUSSE

Steps:

• Make the cream for the chocolate mousse: Using an electric mixer fitted with a whisk or beaters, combine 3/4 cup cream, confectioners' sugar, vanilla and salt. Whip to medium-firm peaks, then transfer whipped cream to a bowl and refrigerate until ready to finish the mousse in Step 6.
• Prepare the tahini mousse: In the same mixer bowl (no need to wipe it out), combine confectioners' sugar, tahini, crème fraîche, vanilla extract and salt. Beat everything together until smooth, scraping the sides of the bowl as necessary.
• Reduce mixer speed to low and slowly beat in cream until the tahini mousse thickens. It will be thinner than whipped cream but should still mound on a spoon. Refrigerate while you finish preparing chocolate mousse.
• Place chocolate in a small bowl. Melt in the microwave in 30-second bursts, stirring after each burst. Heat an inch of water in a medium pot over medium-high until simmering. (Alternatively, put chocolate into a large heatproof bowl and place it over the simmering water. Stir chocolate occasionally with a silicone spatula until it melts.)
• Remove bowl of melted chocolate from the pot. Pour in remaining 1/4 cup cream, and let sit for 1 minute. Whisk until smooth.
• Using a rubber spatula, fold in 1/3 of the prepared whipped cream into the chocolate mixture, then fold in remaining whipped cream.
• Gently fold tahini mousse into chocolate mousse, leaving very visible streaks. Place mixture in serving bowls or ramekins, and chill until firm, at least 2 hours and up to 2 days.
• As mousse sets, make the candied cacao nibs (if using): Heat oven to 325 degrees, and line a rimmed baking sheet with parchment paper. In a small pot, bring sugar and 1/4 cup/60 milliliters water to a boil, and simmer, stirring, until sugar has completely melted, 2 to 4 minutes. Remove from heat and stir in cacao nibs.
• Spread nibs in an even layer on prepared baking sheet. Bake until dry and crunchy, about 20 minutes, stirring halfway through. Let cool completely.
• Spoon nibs, if using, on top of mousse, sprinkle with flaky sea salt, and serve.

DOUBLE FUDGE CAKE WITH CHOCOLATE BUTTERCREAM FROSTING

Steps:

• Preheat the oven to 350 degrees. Butter and flour a 12 by 18 by 1 1/2-inch sheet pan and set aside.
• In a medium bowl, sift together the flour, cocoa, baking soda, and salt.
• In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugars on high speed until light, approximately 5 minutes. Add the eggs, one at a time, and the vanilla and mix well. Combine the buttermilk, sour cream, and coffee. On low speed, add the flour mixture and the buttermilk mixture alternately in thirds, beginning with the buttermilk mixture and ending with the flour mixture. Mix the batter only until blended.
• Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the center of the oven for 25 to 30 minutes, or until a toothpick comes out clean. Cool to room temperature before frosting.
• Place the chocolate chips and heavy cream in a bowl set over a pot of simmering water, stirring occasionally, until the chips are completely melted. Off the heat, add the corn syrup and vanilla and allow the chocolate mixture to cool to room temperature. In the bowl of an electric mixer fitted with the whisk attachment, whisk the chocolate mixture and softened butter on medium speed for a few minutes, until it's thickened.
• Spread the frosting evenly on the cake. Have the children decorate the cake with M&M's.

TAHINI FUDGE PIE

Steps:

• For the crust: Preheat the oven to 350 degrees F. Grease or butter a 9- to 9 1/2-inch pie pan.
• Combine the cookies, espresso powder and salt in a food processor until very finely ground. With the food processor running, drizzle in the butter and blend until combined. Transfer the mixture to the pie pan and pack it very firmly on the bottom and sides. Bake for 6 minutes.
• For the fudge: Meanwhile, melt the butter in a medium saucepan over medium heat, then add the cocoa powder, granulated sugar, espresso powder, salt and heavy cream and whisk to combine. Continue to cook, whisking, until smooth and glossy, about 5 minutes. Remove from the heat.
• When the crust is done baking, pour most of the fudge into the crust and spread it evenly around the bottom. Reserve a few spoonfuls to drizzle on top. Stick the crust in the fridge to cool completely while you make the filling.
• For the filling: Combine the cream cheese and tahini in a stand mixer fitted with the whisk attachment and whip until smooth. Mix in the powdered sugar, vanilla, cinnamon and a pinch or two of salt (if there's salt in the tahini already, you'll just need a little bit or none-you can add salt to taste!), and beat until combined. With the mixer on low, drizzle in the heavy cream, then gradually increase the speed to high and mix until pale and fluffy. Pour the mixture into the cooled crust, then drizzle with the reserved fudge (if it's firmed up by now, you can reheat it gently until it's drizzly), swirl it around, sprinkle with flaky salt if desired, then let set in the fridge for 4 hours or up to overnight. Enjoy!

TAHINI HOT CHOCOLATE

Steps:

• Melt the chocolate in a double boiler or in the microwave in 30-second increments, stirring after each, until melted and smooth. Stir in the tahini, vanilla and salt. It will thicken as it cools. (At this point, it can be kept in a jar in the fridge for about 1 week. Great spread on toast or by the spoonful!)
• Heat the milk in a saucepan, stirring frequently, until steaming. Add the chocolate-tahini mixture and whisk until smooth. Serve hot!

CHOCOLATE CAKE WITH FUDGE SAUCE

Steps:

• In a small saucepan, prepared pudding with milk according to package directions for pudding. Pour into a large bowl; add cake mix and beat until well blended. , Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 30-35 minutes or until cake springs back when lightly touched and edges pull away from sides of pan. Cool on a wire rack. , For sauce, in a large heavy saucepan, melt butter and chocolate over low heat. Stir in evaporated milk and sugar until smooth. Bring to a boil over medium heat; cook and stir for 8 minutes or until thickened. Remove from the heat; stir in vanilla. Serve warm sauce with cake. Serve with mint if desired.