Tahini, Date + Chocolate Fudge Cake
Tahini, Date + Chocolate Fudge Cake
Ingredients
For the Cake
- 150 g Medjool dates
- 120 ml warm milk, (soya milk recommended)
- 80 g tahini
- 30 g extra virgin olive oil
- 30 g cacao powder
- 100 g ground almonds
- 1 heaped teaspoon baking powder
- 1 pinch salt
- 3 large eggs
- 45 g coconut sugar
For the Topping
- 50 g 70% dark chocolate
- 1 tablespoon tahini
- as needed sesame seeds, for sprinkling
Instructions
- 1
Preheat your oven to 180°C (350°F). If you have a fan oven, set it to 200°C (390°F) for a regular oven equivalent.
⏱️ 10 min•🌡️ 180
- 2
In a bowl, combine the Medjool dates and warm milk. Let them soak for a few minutes to soften. Then, transfer the mixture to a blender and blend until a smooth date paste is formed. Empty the date paste into a large mixing bowl.
⏱️ 5 min
- 3
To the date paste, add 80 grams of tahini and 30 grams of extra virgin olive oil. Mix these ingredients thoroughly until well combined.
⏱️ 2 min
- 4
Add 30 grams of cacao powder, 100 grams of ground almonds, 1 heaped teaspoon of baking powder, and a pinch of salt to the wet mixture. Mix well until all the dry ingredients are fully incorporated into a uniform chocolate mixture. Set this aside.
⏱️ 3 min
- 5
In a separate bowl, using a free-standing mixer or a handheld mixer, whisk the 3 large eggs and 45 grams of coconut sugar for 3 to 4 minutes until the mixture becomes light and fluffy.
⏱️ 4 min
- 6
Gently fold the whisked egg and sugar mixture into the chocolate mixture. Add one heaped ladle at a time, folding carefully to retain as much air as possible, until the batter is uniformly combined.
⏱️ 5 min
- 7
Pour the combined batter into a lined baking dish. Place it into the preheated oven and bake for 25 minutes.
⏱️ 25 min•🌡️ 180
- 8
Once baked, remove the cake from the oven and allow it to cool completely in the dish. This will take approximately 30 minutes.
⏱️ 30 min
- 9
While the cake cools, melt 50 grams of 70% dark chocolate. Once melted, stir in 1 tablespoon of tahini until well combined. Spread this chocolate-tahini topping evenly over the cooled cake.
⏱️ 3 min
- 10
Sprinkle sesame seeds generously over the chocolate topping. Enjoy immediately, or allow the topping to set for a firmer icing.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Tahini, Date + Chocolate Fudge Cake
For the Cake
- 150 g Medjool dates
- 120 ml warm milk, (soya milk recommended)
- 80 g tahini
- 30 g extra virgin olive oil
- 30 g cacao powder
- 100 g ground almonds
- 1 heaped teaspoon baking powder
- 1 pinch salt
- 3 large eggs
- 45 g coconut sugar
For the Topping
- 50 g 70% dark chocolate
- 1 tablespoon tahini
- as needed sesame seeds, for sprinkling
Instructions
- 1
Preheat your oven to 180°C (350°F). If you have a fan oven, set it to 200°C (390°F) for a regular oven equivalent.
⏱️ 10 min•🌡️ 180 - 2
In a bowl, combine the Medjool dates and warm milk. Let them soak for a few minutes to soften. Then, transfer the mixture to a blender and blend until a smooth date paste is formed. Empty the date paste into a large mixing bowl.
⏱️ 5 min - 3
To the date paste, add 80 grams of tahini and 30 grams of extra virgin olive oil. Mix these ingredients thoroughly until well combined.
⏱️ 2 min - 4
Add 30 grams of cacao powder, 100 grams of ground almonds, 1 heaped teaspoon of baking powder, and a pinch of salt to the wet mixture. Mix well until all the dry ingredients are fully incorporated into a uniform chocolate mixture. Set this aside.
⏱️ 3 min - 5
In a separate bowl, using a free-standing mixer or a handheld mixer, whisk the 3 large eggs and 45 grams of coconut sugar for 3 to 4 minutes until the mixture becomes light and fluffy.
⏱️ 4 min - 6
Gently fold the whisked egg and sugar mixture into the chocolate mixture. Add one heaped ladle at a time, folding carefully to retain as much air as possible, until the batter is uniformly combined.
⏱️ 5 min - 7
Pour the combined batter into a lined baking dish. Place it into the preheated oven and bake for 25 minutes.
⏱️ 25 min•🌡️ 180 - 8
Once baked, remove the cake from the oven and allow it to cool completely in the dish. This will take approximately 30 minutes.
⏱️ 30 min - 9
While the cake cools, melt 50 grams of 70% dark chocolate. Once melted, stir in 1 tablespoon of tahini until well combined. Spread this chocolate-tahini topping evenly over the cooled cake.
⏱️ 3 min - 10
Sprinkle sesame seeds generously over the chocolate topping. Enjoy immediately, or allow the topping to set for a firmer icing.
⏱️ 1 min