Tahini and Chocolate Flourless Cake with Honey Whipped Cream

5 from 9 votes

Tahini and Chocolate Flourless Cake with Honey Whipped Cream

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.

Prep Time10

Cook Time45

Course: desserts, food and drink

Cuisine: north american

Keyword: chocolate cake recipe, flourless chocolate cake recipe, gluten-free cake

Servings: servings

Calories: 461kcal

Author: Philip Lago and Mystique Mattai

Ingredients

7 oz dark chocolate
½ cup butter
½ cup tahini
1 cup sugar
½ cup cocoa powder
4 eggs beaten
1 teaspoon vanilla
¼ teaspoon salt
1 tablespoon sesame seeds
½ cup whipping cream
2 tablespoon honey

Instructions

Preheat your oven to 300° F. Prepare a double boiler by bringing a small pot of water, filled one quarter, to a boil. Grease a 9-inch springform pan with butter and line the bottom with parchment paper.
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.
Pour the batter into a greased, 9-inch springform cake pan. Cook in the oven for 45 to 50 mins. The cake will look slightly underdone when you remove it.
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.
Whip cream to soft peaks. Drizzle in honey and continue to whip until stiff peaks form. Place whip cream in the fridge until serving.
Sprinkle sesame seeds in a non-stick frying pan and place on medium heat. Toast until golden brown, stirring frequently, about 3 to 5 minutes.
Dollop whipped cream on centre of cake and sprinkle with toasted sesame seeds.

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