Best 2 Chocolate Tahini Cake With Tahini Frosting Recipes
Indulge in the symphony of flavors with our tantalizing Chocolate Tahini Cake adorned with a velvety Tahini Frosting. This culinary masterpiece is a harmonious blend of rich chocolate and nutty tahini, resulting in a moist and decadent cake that will captivate your taste buds.
Dive into the detailed recipe, where each step is meticulously explained to ensure your baking success. Discover the art of combining simple ingredients to create an extraordinary dessert. Experience the magic of transforming ordinary pantry staples into a symphony of flavors.
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Whether you're a seasoned baker or just starting your culinary exploration, this article is your ultimate guide to creating stunning cakes that will delight your family and friends. So, preheat your oven, gather your ingredients, and let's embark on this sweet and satisfying journey together!
CHOCOLATE-TAHINI FUDGE CAKE
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
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
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
Tips:
- Make sure to use good quality chocolate and tahini for the best flavor.
- Don't overmix the batter, as this can lead to a tough cake.
- Bake the cake until a toothpick inserted into the center comes out with just a few moist crumbs attached.
- Allow the cake to cool completely before frosting it.
- For a richer frosting, use more tahini and less butter.
- If you don't have tahini on hand, you can substitute peanut butter or almond butter.
- This cake can be made ahead of time and stored in the refrigerator for up to 3 days.
Conclusion:
This chocolate tahini cake with tahini frosting is a delicious and unique dessert that is perfect for any occasion. The cake is moist and chocolatey, with a slight nutty flavor from the tahini. The frosting is rich and creamy, with a hint of sweetness. This cake is sure to impress your friends and family, and it's also a great way to use up any leftover tahini.
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