Tahini Chocolate Cakes Recipes

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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



Tahini Chocolate Cakes image

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

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

TAHINI CHOCOLATE CAKES

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



Tahini Chocolate Cakes image

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

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

CHOCOLATE-TAHINI FUDGE CAKE

Provided by Molly Yeh

Categories     dessert

Time 2h15m

Yield 8 servings

Number Of Ingredients 15



Chocolate-Tahini Fudge Cake image

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.

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

CHOCOLATE TAHINI CAKE WITH TAHINI FROSTING

Provided by Molly Yeh

Categories     dessert

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 19



Chocolate Tahini Cake with Tahini Frosting image

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.

Nonstick cooking spray, for the pans
1 3/4 cups all-purpose flour
1 3/4 cups granulated sugar
1 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons kosher salt
1 cup whole milk
1/2 cup tahini
1/4 cup flavorless oil
1 tablespoon vanilla extract
2 large eggs
3/4 cup brewed coffee, at room temperature
2 cups (4 sticks) unsalted butter, softened
1 cup tahini
4 cups confectioners' sugar
1 tablespoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt

CHOCOLATE TAHINI SPREAD

Want a virtuous alternative to chocolate hazelnut spread? Tahini-tella is made with dark chocolate and tahini and makes morning toast into a no-guilt treat! I love to spread this on sourdough toast, then top with sliced banana and a sprinkling of cinnamon and sesame seeds.

Provided by Diana Moutsopoulos

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 25m

Yield 12

Number Of Ingredients 5



Chocolate Tahini Spread image

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.

Nutrition Facts : Calories 164.6 calories, Carbohydrate 10.7 g, Cholesterol 0.2 mg, Fat 13.3 g, Fiber 1.6 g, Protein 2.5 g, SaturatedFat 1.9 g, Sodium 15.7 mg, Sugar 7.3 g

2 ounces dark chocolate, chopped
¼ cup extra-virgin olive oil
⅔ cup tahini
3 ½ tablespoons honey
½ teaspoon ground cinnamon

TAHINI CAKE

Found this online on a miami newspaper column... Have some tahini & orange blossom water so want to put this here for safekeeping!

Provided by Ang11002

Categories     Dessert

Time 1h15m

Yield 1 cake, 10-12 serving(s)

Number Of Ingredients 13



Tahini Cake image

Steps:

  • Heat oven to 350 degrees. Grease an 9-by-13 inch cake pan with melted butter and chill in the refrigerator until required.
  • Beat tahini, sugar and orange zest 10 minutes, then gradually beat in the orange juice and orange-blossom water.
  • Sift together the flour, salt, baking powder, soda and allspice. Sift again and fold into the tahini mixture. Stir in the walnuts and raisins.
  • Dust the chilled cake pan with flour and turn batter into the pan. Spread evenly and knock base of pan on a counter to settle.
  • Bake about 45 minutes, until a toothpick comes out clean. Invert cake pan onto a cooling rack and leave for 2 to 3 minutes before lifting pan from cake. Cool and cut into squares.

Nutrition Facts : Calories 396.6, Fat 16.8, SaturatedFat 2.8, Cholesterol 3, Sodium 228.7, Carbohydrate 56.8, Fiber 3.8, Sugar 26.1, Protein 8.5

1 tablespoon melted butter
1 cup tahini
1 cup sugar
2 teaspoons orange rind
3/4 cup orange juice
1 teaspoon orange blossom water
2 1/4 cups all-purpose flour
1/8 teaspoon salt (a pinch)
3 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground allspice
1/2 cup finely chopped walnuts
1/2 cup golden raisin

TAHINI BANANA CAKE

Try tahini as a secret ingredient in banana cake - it works brilliantly. Decorate it with our tahini buttercream topping and chocolate chips

Provided by Diana Henry

Categories     Afternoon tea

Time 1h5m

Number Of Ingredients 15



Tahini banana cake image

Steps:

  • Heat the oven to 190C/170C fan/ gas 5. Butter and line a 20cm square cake tin with baking parchment.
  • Beat the butter, sugar and tahini together until pale and smooth. Beat in the eggs a little at a time, then add the vanilla, scraping down the sides of the bowl as needed.
  • Mix the flour, bicarbonate of soda and ½ tsp salt together, then fold into the butter mixture. Stir in the milk. Carefully fold in the banana and sesame seeds, then spoon the batter into the prepared tin and bake for 40-50 mins until a skewer inserted in the middle comes out clean. Leave to cool slightly in the tin, then lift out and transfer to a wire rack to cool completely.
  • To make the buttercream topping, beat all the ingredients, except the chocolate chips, together until smooth. Spread this over the cooled cake, then scatter over the chocolate chips and cut the cake into squares or rectangles to serve.

Nutrition Facts : Calories 478 calories, Fat 25 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 36 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.4 milligram of sodium

100g unsalted butter , softened, plus extra for the tin
250g light brown soft sugar
85g tahini
2 large eggs , lightly beaten
1 tsp vanilla extract
275g plain flour
½ tsp bicarbonate of soda
60ml milk
2-3 small, very ripe bananas , mashed (about 275g)
3 tbsp sesame seeds
115g unsalted butter , softened
125g icing sugar
½ tsp vanilla extract
2½ tbsp tahini
3 tbsp chocolate chips

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