Tahini Chocolate Cakes
Updated April 8, 2025
- Total Time
- 40 minutes, plus 20 minutes’ cooling
- Rating
- Comments
- Read comments
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Ingredients
- 10tablespoons/150 grams unsalted butter, plus more for greasing pans
- ⅓cup/25 grams unsweetened cocoa, plus more for pans
- 3tablespoons/27 grams sesame seeds
- ½cup/60 grams all-purpose flour
- Pinch of salt
- 5½ounces/165 grams 70 percent dark chocolate, in pieces
- 3large eggs
- 1cup/200 grams superfine sugar
- 5tablespoons/100 grams tahini
- Zest of 1 lime
- Crème fraîche or ice cream, for serving
Nutritional analysis per serving (6 servings)
684 calories; 47 grams fat; 22 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 7 grams polyunsaturated fat; 61 grams carbohydrates; 7 grams dietary fiber; 40 grams sugars; 11 grams protein; 91 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- 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 ⅓ 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.
Private Notes
Comments
Ellen: The cakes can be served just warm so if you prepare them in advance it would be best not to unmold them (after the 20 minutes rest) when they are done. Leave them in the tin on the kitchen counter, then pop the tin with the cakes back in a 300 degree oven for about 10 minutes, unmold and serve. Florence Fabricant
Delicious cake. Made twice already with some changes as i had quite a lot of batter. So 100g of butter, 100g of sugar and 3 tablespoons of tahini instead of 5. Came out just perfect. I also used a spring form the 2nd time around and after 30 mins, i had a nice moist beauty.
Delicious! I had enough batter for seven 1/2 cup muffin cups. These were also still good two days later after being left out under foil and microwaved for a few seconds before serving.
Boy, is this good. I’ve made this multiple times, and each time the yield has been 9 muffin tins. I use a mix of black and white sesame seeds to enhance the visual, and place a small scoop or two of crème fraiche on the side when I serve. I have even frozen extras and revived them later in the microwave for 20 seconds after slowly defrosting in the fridge.
So good! I distribute the batter into a 12 cupcake pan, for smaller delights
I would make this in ramekins rather than a muffin tin. It would make unmolding the cakes so much easier. For me this recipe easily filled 12 standard muffin cups, so I’m thinking 6-8 ramekins will work in the future.