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
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
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
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.
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.
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
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
CHOCOLATE TAHINI RUM CAKE
This an amazing chocolate cake which is very easy to make and is sheer heaven if you happen to love tahini. The recipe comes from Stelios Parliaros, a famous Greek pastry chef who has done much to introduce international desserts into Greek homes. It also happens to be completely vegan (or nistissimo) and oil-free. The only thing to watch out for is that the measurements have to be exact or it won't work. Use an electronic scale, measure the ingredients precisely and you can't go wrong.
Provided by joanna_giselle
Categories Dessert
Time 35m
Yield 1 cake, 10 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 180 degrees centigrade.
- Prepare the 24cm baking pan. Brush corn oil over the surface of the pan and then coat with sugar by adding in a cup, swirling it around until it covers the inside surface of the pan and then tipping out the excess onto a sheet of grease-proof paper. It can then be folded and poured back into the sugar canister.
- In a large bowl mix the tahini with a whisk so that any oil which had separated in the jar is incorporated.
- Add rum, orange juice and combine, then add icing sugar.
- Melt the chocolate in the microwave or in a double boiler and add to the mixture.
- Finally add the flour and a heaped teaspoon of baking powder and combine with the whisk. It will become quite thick with the addition of the flour.
- Pour into the pan and bake for 20-30 minutes or until the cake starts to smell good and comes away from the sides slightly.
- Turn out onto a wire rack and cool. Serve slightly warm with whipped cream.
- Note: that it will not rise so the pan should be full to the top. Also, the sugar coating makes the outside of the cake crunchy and sweet.
Nutrition Facts : Calories 475.1, Fat 14.8, SaturatedFat 2.1, Sodium 59.9, Carbohydrate 67.5, Fiber 3.8, Sugar 30.3, Protein 9.3
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