A delicious, moist and fudgy cake made using just a few simple ingredients. It is naturally dairy free, refined sugar free, gluten free but super indulgent. I have try it once with caster sugar and once with date paste and both versions are delicious. Would you try it?
Chocolate Tahini Loaf Cake
Prep time:
Cook time:
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- Description
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- Ingredients
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- Nutrition
BY YASMINE IDRISS
A delicious, moist and fudgy cake made using just a few simple ingredients. It is naturally dairy free, refined sugar free, gluten free but super indulgent. I have try it once with caster sugar and once with date paste and both versions are delicious. Would you try it?
Ingredients
- 120g of almond flour
- 300g of dark chocolate (or any chocolate of your choice)
- 150g of date paste (or sugar) 6 large eggs, room temp 120g of tahini
- 1/2 tsp vanilla extract
- pinch of salt
Method
- 1)
Preheat oven to 170°C.
- 2)
Melt the chocolate with the tahini and the date paste in bowl over a bain marie. Let it cool.
- 3)
Whisk the eggs with a pinch of salt and the vanilla until fluffy.
- 4)
Add the almond flour and gently fold in.
- 5)
Take 1/3 of the egg mix and add it to the chocolate mix to loosen it a bit.
- 6)
Next gently fold in all of the chocolate mixture into the whisked eggs.
- 7)
Transfer onto a tin previously brushed with tahini.
- 8)
Bake for about 45min. The center should still be wet when tested with a skewer.
Cool on a rack and enjoy!
Notes
Adapted from a recipe by @mary.capelle