The first time I tasted a flourless chocolate tahini cake, I didn’t expect the magic that was about to unfold. As I took my first bite, the rich bittersweet chocolate melted effortlessly on my tongue, while the smooth, nutty flavor of tahini whispered sweet nothings to my palate. This cake is a delightful surprise that breaks the mold of traditional desserts, proving that indulgence can be both decadently rich and surprisingly light.
Perfect for any occasion, this cake is the ultimate solution for those moments when you want to impress guests without spending hours in the kitchen. With just a handful of ingredients, you can whip up this elegant treat that looks as stunning as it tastes. Whether you’re a seasoned chef or someone simply craving homemade goodness, this flourless chocolate tahini cake will quickly become your go-to dessert. So, let’s roll up our sleeves and get baking—your taste buds are in for a delightful journey!
Why is Flourless Chocolate Tahini Cake irresistible?
Decadent Chocolate: The rich bittersweet chocolate takes center stage, creating a sumptuous experience that chocolate lovers crave.
Nutty Twist: The addition of tahini brings a delightful nuttiness that pairs perfectly with the chocolate, adding depth and flavor.
Easy to Make: With minimal ingredients and a straightforward process, this recipe is approachable for everyone, even beginners.
Gluten-Free Delight: Enjoy this cake guilt-free, as it’s naturally gluten-free, making it perfect for various dietary needs.
Showstopper Presentation: Topped with a luscious chocolate tahini glaze, it’s not just delicious but also beautiful, sure to impress at any gathering.
For those looking for more flourless recipes, I encourage you to explore our amazing collection of flourless desserts.
Flourless Chocolate Tahini Cake Ingredients
For the Cake
- Bittersweet chocolate, chopped – 12 ounces for a deeply rich flavor that melts in your mouth.
- Unsalted butter – 12 tablespoons to create a luxuriously smooth batter.
- Eggs – 5 large, at room temperature for optimal blending.
- Granulated sugar – 1 cup to balance the bittersweet taste of the chocolate.
- Vanilla extract – 2 teaspoons adds a warm note that enhances the overall flavor.
- Salt – 1/2 teaspoon amplifies sweetness while balancing flavors.
- Tahini – 3/4 cup, well stirred, adds a nutty creaminess that makes this flourless chocolate tahini cake special.
- Cocoa powder – 1/4 cup for an extra chocolatey kick.
For the Glaze
- Bittersweet chocolate, chopped – 6 ounces brings an elegant finishing touch to the cake.
- Heavy cream – 2/3 cup helps achieve a silky glaze for pouring.
- Tahini – 1/2 cup, well stirred, to complement the chocolate with its unique texture and taste.
This tantalizing flourless chocolate tahini cake is bound to win your heart and leave your guests asking for seconds!
How to Make Flourless Chocolate Tahini Cake
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Preheat your oven to 350°F (175°C) and lightly grease a 9-inch round baking pan with butter or line it with parchment paper. This ensures easy removal after baking.
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Melt the chopped bittersweet chocolate and unsalted butter together in a heatproof bowl set over a pot of simmering water (double boiler). Stir occasionally until the mixture is smooth and glossy.
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Whisk together the eggs and granulated sugar in a separate bowl using an electric mixer or whisk until the mixture becomes pale, fluffy, and slightly thickened—about 3-5 minutes.
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Add the vanilla extract and salt into the egg mixture, stirring gently to incorporate. This step will enhance the flavor profile of the cake.
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Fold the melted chocolate mixture into the egg mixture carefully. Use a rubber spatula to maintain the airy texture you’ve created with the eggs.
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Incorporate the tahini and cocoa powder into the batter until fully combined. The tahini will add richness, while the cocoa powder deepens the chocolate flavor.
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Pour the batter into the prepared baking pan and smooth the top with the spatula, ensuring an even layer for uniform baking.
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Bake in the preheated oven for 25-30 minutes, or until the cake is set and a toothpick inserted into the center comes out with a few moist crumbs.
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Cool the cake completely in the pan on a wire rack before transferring it to a serving plate. This step allows the flavors to deepen.
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For the Glaze: Melt the chopped bittersweet chocolate with heavy cream in a heatproof bowl over simmering water, stirring until smooth and combined.
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Stir in the tahini until well combined, creating a luxurious glaze that adds an irresistible finish to your cake.
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Pour the glaze over the cooled cake, letting it drip down the sides, and allow it to set at room temperature for at least 30 minutes before serving.
Optional: Garnish with a sprinkle of sea salt for an extra touch of flavor.
Exact quantities are listed in the recipe card below.
What to Serve with Flourless Chocolate Tahini Cake?
Creating a mouthwatering meal is about balance, and pairing the right delights can enhance the pleasure of this rich dessert.
- Fresh Berries: The tartness of raspberries or strawberries provides a delightful contrast to the cake’s rich chocolatey sweetness.
- Vanilla Ice Cream: A scoop of creamy vanilla ice cream melts beautifully into the warm cake, elevating the experience with a decadent creaminess.
- Crème Fraîche: A dollop of tangy crème fraîche offsets the sweetness and adds a lovely silky texture—perfect for sophisticated palates.
- Espresso or Coffee: Brew a strong cup of espresso; the bold flavors enhance the chocolate while offering a warm drink that complements the dessert.
- Mint Leaves: A sprinkle of fresh mint or a mint-infused syrup adds brightness and a refreshing twist, making every bite lively and unexpected.
- Chocolate Drizzle: For the ultimate indulgence, drizzle extra chocolate sauce on top; it wraps the cake in an even more luscious layer and garnishes beautifully.
Pairing these additions with your flourless chocolate tahini cake will create a delightful dining experience that will leave your guests enchanted.
Flourless Chocolate Tahini Cake Variations
Let your creativity take the lead with these delicious twists, ensuring each bite remains a delightful surprise.
- Nut-Free: Swap tahini with sunflower seed butter for a nut-free alternative that adds a unique, subtle flavor.
- Vegan: Replace eggs with a flaxseed or chia seed mixture (1 tablespoon seeds + 2.5 tablespoons water per egg) for a plant-based option.
- Minty Fresh: Add a teaspoon of peppermint extract to the batter for a refreshing mint chocolate flavor that’s perfect for the holiday season.
- Spiced Delight: Incorporate a pinch of cinnamon or cardamom into the batter to warm up the flavor profile, creating a cozy and aromatic cake.
- Berry Burst: Fold in half a cup of fresh or frozen raspberries for a fruity contrast that beautifully balances the rich chocolate.
- Coffee Kick: Mix in a tablespoon of instant espresso powder—the coffee enhances the chocolate flavor and adds depth.
- Coconut Cream: Top with whipped coconut cream instead of the chocolate glaze for a lighter, tropical twist.
- Crunchy Topping: Sprinkle chopped nuts or cocoa nibs on the glaze before it sets for added crunch and texture.
Embrace these variations and make this cake your own; each version will surely be a crowd-pleaser!
How to Store and Freeze Flourless Chocolate Tahini Cake
Room Temperature: Keep the cake tightly wrapped at room temperature for up to 3 days. Enjoy it fresh for the best taste and texture.
Fridge: If you want to extend its life, store the cake in an airtight container in the fridge for up to a week. Allow it to come to room temperature before serving for optimal flavor.
Freezer: For longer storage, freeze the cake wrapped in plastic wrap and then foil for up to 3 months. Thaw overnight in the fridge before enjoying, and feel free to reheat slightly if desired.
Reheating: To reheat, simply place slices in the microwave for 10-15 seconds or in a preheated oven for 5-10 minutes at 350°F (175°C). This will restore that gooey, savory delight of the flourless chocolate tahini cake.
Tips for the Best Flourless Chocolate Tahini Cake
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Quality Ingredients: Use high-quality bittersweet chocolate for the best flavor. It makes a noticeable difference in the richness of the cake.
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Egg Temperature: Ensure your eggs are at room temperature for optimal mixing. Cold eggs can lead to a dense texture rather than a light, airy cake.
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Gentle Folding: When incorporating the chocolate mixture into the egg mixture, fold gently to maintain the airiness. Over-mixing can deflate the batter and result in a denser cake.
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Chill the Glaze: Allowing the glaze to cool slightly before pouring over the cake helps it set better and creates a beautiful finish.
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Patience in Baking: Don’t rush! Bake until a toothpick comes out with moist crumbs, not wet batter. Underbaked will lead to a gooey texture, while overbaked will dry it out.
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Serve with Love: Let this flourless chocolate tahini cake cool completely before slicing. This helps it hold its shape and makes for a lovely presentation!
Make Ahead Options
These Flourless Chocolate Tahini Cake preparations are ideal for busy home cooks looking to save time! You can prepare the cake batter up to 24 hours in advance by mixing everything through step 6; simply cover the bowl tightly with plastic wrap and refrigerate. This keeps the batter fresh without compromising flavor. Additionally, bake the cake and store it covered at room temperature for up to 3 days before serving. When you’re ready, follow steps 9-12 to glaze and serve the cake. This way, you can enjoy a spectacular dessert just as delicious as when freshly made, without the last-minute rush!
Flourless Chocolate Tahini Cake Recipe FAQs
What type of chocolate is best for this cake?
I highly recommend using high-quality bittersweet chocolate. It makes a noticeable difference in the richness and depth of flavor. Look for chocolate with at least 60% cocoa solids for the best results.
How should I store leftover flourless chocolate tahini cake?
To keep your cake fresh, wrap it tightly and store it at room temperature for up to 3 days. If you want to extend its lifespan, an airtight container in the fridge will keep it good for up to a week. Allow it to come back to room temperature before serving for the best flavor!
Can I freeze this cake? How?
Absolutely! To freeze your flourless chocolate tahini cake, I recommend wrapping it tightly in plastic wrap and then in aluminum foil. This will protect it from freezer burn. It can be stored for up to 3 months. When you’re ready to enjoy, simply thaw it overnight in the fridge and reheat it in the microwave or oven for a few minutes to restore its delightful texture.
What should I do if my cake is not rising?
If your flourless chocolate tahini cake is not rising, it might be due to overmixing the batter after adding the melted chocolate. Remember to fold gently to maintain the airiness created in the egg and sugar mixture. Additionally, make sure your eggs are fresh and at room temperature for the best rise.
Can I make this cake gluten-free?
Yes! This recipe is naturally gluten-free due to the absence of flour, making it a perfect option for anyone with gluten sensitivities. Just ensure that all your ingredients, especially chocolate and tahini, are certified gluten-free to avoid cross-contamination.
Is this cake safe for my pets?
Chocolate is toxic to pets, particularly dogs and cats, so please keep this cake out of their reach. Always ensure any scraps or leftovers are stored safely to avoid accidental ingestion!
Indulge in Flourless Chocolate Tahini Cake Bliss
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and lightly grease a 9-inch round baking pan with butter or line it with parchment paper.
- Melt the chopped bittersweet chocolate and unsalted butter together in a heatproof bowl set over a pot of simmering water (double boiler).
- Whisk together the eggs and granulated sugar in a separate bowl until pale, fluffy, and slightly thickened—about 3-5 minutes.
- Add the vanilla extract and salt into the egg mixture, stirring gently to incorporate.
- Fold the melted chocolate mixture into the egg mixture carefully.
- Incorporate the tahini and cocoa powder into the batter until fully combined.
- Pour the batter into the prepared baking pan and smooth the top with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until the cake is set and a toothpick inserted into the center comes out with a few moist crumbs.
- Cool the cake completely in the pan on a wire rack before transferring it to a serving plate.
- Melt the chopped bittersweet chocolate with heavy cream in a heatproof bowl over simmering water.
- Stir in the tahini until well combined to create a luxurious glaze.
- Pour the glaze over the cooled cake, letting it drip down the sides, and allow it to set at room temperature for at least 30 minutes before serving.