By now you probably know the tale of Philip, his five siblings and them growing up in a house filled with dietary allergies. Whether fish, shellfish, dairy, nuts and gluten, their parents Peter and Patricia always tried their hardest to serve all six children the same dish no matter the allergy. A regular in most households, peanut butter and jam was one of the more deathly cases – gluten and peanuts were high on the list – and a more popular solve was always tahini and jam on rice bread.
Inspired by the clever substitutions of Philip’s childhood, our Tahini and Chocolate Flourless Cake with Honey Whipped Cream pays homage to nut and gluten-free desserts, and while isn’t replacing peanut butter with tahini, infuses the cake with the earthy, nutty flavor of sesame seeds that is then mirrored in the toasted sesame seed topping. A true adult dessert, our Flourless Cake with Honey Whipped Cream is a naturally gluten-free cake with a base that begins with melted dark chocolate and butter combined with tahini, then bound together with eggs and cocoa for an even richer chocolate flavour.
After baking to a fudgy consistency, a dollop of honey whipped cream is placed on top with a sprinkling and toasted sesame seeds. It’s a dessert beautiful enough to mimic the experience of eating in any restaurant, but simple enough to make for any occasion or just because moment.
How to Make Our Tahini and Chocolate Flourless Cake Recipe Ingredients for Our Tahini and Chocolate Flourless Cake
Dark chocolate (75%), salted butter, tahini, sugar, cocoa powder, eggs, vanilla, sea salt, whipping cream, and honey.
Preparation
Preheat your oven to 300° F. Prepare a double boiler by bringing a small pot of water, filled one quarter, to a boil.
Make the Batter
Melt the chocolate and butter in a heat-safe bowl placed on top of the boiling water, stirring occasionally until smooth. Whisk in the sugar, then the tahini. Add the eggs, vanilla, and salt and mix until combined, then stir in the cocoa powder.
Bake the Cake
Pour the batter into the prepared cake pan. Smooth out the top and shake it a bit until the batter is evenly spread out. Place in the oven to bake for 45 to 50 minutes until lightly risen and the centre looks just slightly underdone.
Cool the cake in the pans for 10 minutes, then remove the form and transfer the cake, with the parchment paper to a wire rack to cool completely.
Make the Honey Whipped Cream
While the cake is baking, whip the cream until it begins to thicken. Pour in the honey and 1/4 teaspoon (1 ml) vanilla. Continue whipping the cream until stiff peaks form. Keep the honey whipped cream cool until serving.
Toast the Sesame Seeds
Heat a non-stick frying pan on medium heat and add sesame seeds. Toast for 5 minutes stirring frequently until golden brown. Transfer to a bowl to cool
Make the Tahini and Chocolate Flourless Cake Beautiful
It doesn’t take much to make this gluten-free cake look restaurant-worthy. A simple slice of cake placed in the centre of a plate and dolloped with whip cream and a sprinkling of sesame seeds. Finish the cake with a small drizzle of honey to tie all the flavours together.
Shop our Tahini and Chocolate Flourless Cake Recipe Shop the look, shop the styling, shop the recipe
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All-Clad Metal Whisk Duralex Glass Bowls Le Creuset Stainless-Steel Saucepan 9-inch Springform Pan Spatula Parchment Paper Sesame Seeds White Non-Stick Frying Pan
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Print Tahini and Chocolate Flourless Cake with Honey Whipped Cream
★★★★★
5 from 1 reviews
Decadent and chocolatey, with hints of honey and toasted sesame, our Tahini and Chocolate Flourless Cake with Honey Whipped Cream is a simple and elegant gluten-free cake to celebrate any occasion and just-because moments.
Author: Chef Sous Chef Prep Time: 10 minutes Cook Time: 45 minutes Total Time: 55 minutes Yield: One 9-inch cake Category: food and drink, desserts Method: stove top, oven baked Cuisine: North American Ingredients 200 g (7 oz) dark chocolate 1/2 cup (125 g) butter 1/2 cup (125 ml) tahini 1 cup (250 ml) sugar 1/2 cup ( 125 ml) cocoa powder 4 eggs, beaten 1 teaspoon (5 ml) vanilla 1/4 tsp (1 ml) salt 1 tbsp (15 ml) sesame seeds 1/2 cup (125 ml) whipping cream 2 tbsp (30 ml) honey Instructions
No. 1 | Preheat oven to 300° F.
No. 2 | Meanwhile, in a metal bowl set over a small pot of boiling water, melt the butter and chocolate. Remove from heat and stir in white sugar, cocoa powder, beaten eggs, vanilla, and salt.
No. 3 | Pour the batter into a greased, 10” springform cake pan. Cook in the oven for 30 mins. The cake will look slightly underdone when you remove it. At the same time, remove the pears from the poaching liquid and set on a plate to cool.
No. 4 | Allow the cake to cool for 10 minutes in the pan, then remove it from the pan and allow to cool completely on a wire rack.
No. 5 | Using a 3” round cookie cut out, cut 4 rounds out of the cake and place each on their own dessert plate. Top with a tablespoon of Dragon’s Breath Blue, then place the pear on top of the cheese. Sprinkle with additional cheese and some chopped nuts.
No. 6 | Whip cream to soft peaks. Drizzle in honey and continue to whip until stiff peaks form.
No. 7 | Dollop whipped cream on centre of cake and sprinkle with toasted sesame seeds.
Keywords: flourless chocolate cake recipe, chocolate cake recipe, gluten-free cake
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