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Flourless Chocolate Tahini Cake

Flourless Chocolate Tahini Cakes


Flourless Chocolate Tahini Cake


This Flourless Chocolate Tahini Cake is Rich, smooth, decadent, and covered in beautiful spirals of tehina, it is the perfect gluten-free, make ahead dessert.


RECIPE YIELD: SERVES 12


Ingredients :


For The Cake :

  • 12 ounces high quality bittersweet chocolate, chopped
  • 12 tablespoons butter, cut into 12 pieces
  • 5 eggs, room temperature
  • 1 cup sugar
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 3/4 cup tahini, well stirred
  • 1/4 cup unsweetened natural cocoa powder


For The Glaze :

  • 6 ounces high quality bittersweet chocolate, chopped
  • 2/3 cup heavy cream
  • 1/2 cup tahini, well stirred


Directions :


Heat the oven to 300 °F. Thoroughly gease the bottom and sides of a 9″ springform pan.


To make the cake


melt together the chocolate and butter in the microwave in 30 second increments, stirring well each time, until fully melted and smooth. Set aside to cool.

Using an electric mixer with the whisk attachment, beat together the eggs, sugar, vanilla, and salt.


Beat on medium-high speed for 3 to 5 minutes, until the mixture is pale, foamy, and doubled in size. Reduce the speed to low and pour in the chocolate mixture and the tahini, beating for an additional minute until well combined. Add the cocoa powder and mix an additional 30 seconds.


Pour the batter into the prepared pan. Bake for 45 to 50 minutes, until the sides of the cake are set but the middle is still jiggly. Remove from the oven and cool in the pan for 30 minutes. Run a knife around the edge of the springform pan, then unmold and transfer to a wire rack to cool completely. Refrigerate the cake for a few hours (up to 5 days).


To make the glaze


combine the chocolate and heavy cream in a small microwaveable bowl. Microwave for 30 second increments, stirring after each, until smooth. Pour the glaze over the cake and spread to the edge with a spoon or offset spatula. Drizzle the tahini over the glaze, then swirl with a knife or toothpick. Refrigerate the cake for an additional hour to set the ganache.


To make ahead


prepare the cake as directed. Once the ganache has set, wrap the cake in a layer of plastic wrap, followed by a layer of aluminum foil. Store the cake in the freezer for up to 3 months. Thaw overnight in the refrigerator to thaw. Bring cake to room temperature for 30 minutes before serving.

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