Flourless Chocolate Tahini Torte
It’s always full-on chocolate “everything” season, and I love a good flourless chocolate cake. They are very easy to make, just about as easy as a dump and stir cake. Tahini is a trending ingredient amongst bakeries and dessert aficionados so I leaned into it. I made this on the fly riffing off one of my favorite recipes to create my own. The biggest change was the addition of tahini because of its element of nutty surprise. The sesame butter nature of tahini is almost the more sophisticated version of peanut butter. Maybe I’m wrong but I just love it so much! Because tahini seizes up in the presence liquid I didn’t add too much. And, also I wanted to make sure this was still well balanced with fatty butter. To make the process a little easier I combine the two in a double boiler (or a microwave) and allow them to melt into one another. This chocolate torte is easy to dress up or down, making it impressive for you or someone else.
Flourless Chocolate Tahini Torte
Materials
- 12 tbsp. butter
- 10 oz. semi sweet chocolate
- 2 tbsp. tahini
- 4 large eggs, room temperature
- 2/3 cup (58 g.) unsweetened cocoa powder plus 1 tbsp. for pan and more for dusting
- 1/2 tsp. baking powder
- 1/2 tsp. kosher salt
Instructions
- Set oven rack in center of oven and preheat oven to 350°. Butter and 9 inch round spring form pan then dust with cocoa powder.
- In a large microwave safe bowl or in a heatproof metal bowl set over a pan of simmering water (water cannot touch bowl) combine butter, chocolate and tahini. Stir occasionally until melted and smooth. This may take up to 15 minutes. Remove bowl from the pan and set on counter to cool for 5 to 8 minutes.
- In a large bowl whisk eggs until fully combined in lightly yellow and frothed.
- Sift the cocoa, baking powder, and salt into the chocolate mixture and whisk to combine. Place the bowl of eggs on something that will prevent it from sliding. While whisking pour chocolate mixture into the eggs until a cohesive smooth mixture forms.
- Pour mixture into pan and bake until the top is crackly and poofed about 30 minutes. Remove from the oven to cool for 30 minutes. Remove from springform and dust with cocoa powder.
