Mini Tahini Chocolate Cakes
- 10 tablespoons unsalted butter, plus more for greasing pans
- 1/3 cup unsweetened cocoa, plus more for pans
- 3 tablespoons sesame seeds
- 1/2 cup almond flour pinch of salt
- 5 ½ ounces 70 percent dark chocolate, in pieces
- 3 large eggs
- 1 cup superfine sugar
- 5 tablespoons tahini
- 1 cup sour cream (or crème fraîche)
- 2 tablespoons hazelnut spread
- 2 tablespoons powdered sugar
- vanilla ice cream, optional for serving
Heat oven to 350 degrees F. Use butter to grease 6 half-cup muffin molds or similar. 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 small 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 ramekins or muffin tin. If using ramekins, set 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.
Meanwhile, to make the sauce, whisk together the sour cream (or crème fraîche) and 2 tablespoons of hazelnut spread in a small bowl. Set aside.
Cool 20 minutes or more before removing from the muffin pan, if using. Dust tops with powdered sugar, a dollop of sauce, and a side of or ice cream.