Tahini Hot Chocolate Recipes

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.

CHOCOLATE TAHINI SPREAD

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.

TAHINI HOT CHOCOLATE

Steps:

• Melt the chocolate in a double boiler or in the microwave in 30-second increments, stirring after each, until melted and smooth. Stir in the tahini, vanilla and salt. It will thicken as it cools. (At this point, it can be kept in a jar in the fridge for about 1 week. Great spread on toast or by the spoonful!)
• Heat the milk in a saucepan, stirring frequently, until steaming. Add the chocolate-tahini mixture and whisk until smooth. Serve hot!

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

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.