Time 10m Yield 6 to 8 servings Number Of Ingredients 5 Steps:
Melt the chocolate in a double boiler or in the microwave in 30-second increments, stirring after each, until melted and smooth. Stir in the tahini, vanilla and salt. It will thicken as it cools. (At this point, it can be kept in a jar in the fridge for about 1 week. Great spread on toast or by the spoonful!) Heat the milk in a saucepan, stirring frequently, until steaming. Add the chocolate-tahini mixture and whisk until smooth. Serve hot!
Time 1h40m Yield 6 to 8 servings Number Of Ingredients 19 Steps:
For the cake: Preheat the oven to 350 degrees F. Grease and line the bottoms of two 8-inch cake pans with nonstick cooking spray and set aside. In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda and salt. In a separate medium bowl, whisk together the milk, tahini, oil, vanilla and eggs. Add the wet ingredients to the dry ingredients and stir to combine. Whisk in the coffee. Pour the batter into the prepared cake pans and bake until a toothpick inserted into the center comes out clean, about 28 minutes. Let cool in the pans on a rack for 10 minutes and then remove to the rack to cool completely. For the frosting: In the bowl of a stand mixer fitted with a paddle attachment, mix together the butter and tahini until creamy. Gradually add the confectioners’ sugar and mix to combine. Mix in the vanilla, cinnamon and salt. Put one cake layer on a serving plate and top with some of the frosting, then top with the second cake layer. Frost the top and sides of the cake and serve at room temperature.
Time 25m Yield 12 Number Of Ingredients 5 Steps:
Place chocolate and olive oil in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and set aside. Combine tahini, honey, and cinnamon in a bowl. Stir in melted chocolate mixture until smooth and well combined. Refrigerate spread until set and spreadable, about 15 minutes.
Time 45m Yield 12 to 18 cookies Number Of Ingredients 12 Steps:
In the bowl of an electric mixer fitted with the paddle attachment, cream butter, tahini and sugar at medium speed until light and fluffy, about 5 minutes. Add egg, egg yolk and vanilla and continue mixing at medium speed for another 5 minutes. Sift flour, baking soda, baking powder and kosher salt into a large bowl and mix with a fork. Add flour mixture to butter mixture at low speed until just combined. Use a rubber spatula to fold in chocolate chips. Dough will be soft, not stiff. Refrigerate at least 12 hours; this ensures tender cookies. When ready to bake, heat oven to 325 degrees and line a baking sheet with parchment paper or nonstick baking mat. Use a large ice cream scoop or spoon to form dough into 12 to 18 balls. Place the cookies on the baking sheet at least 3 inches apart to allow them to spread. Bake 13 to 16 minutes until just golden brown around the edges but still pale in the middle to make thick, soft cookies. As cookies come out of the oven, sprinkle sparsely with salt. Let cool at least 20 minutes on a rack.
More about “chocolate tahini spread recipes”
Time 55m Yield Cuts into 12 Number Of Ingredients 10 Steps:
Heat the oven to 180C/160C fan/gas 4. Butter a 20cm square tin and line with baking parchment. Melt the chocolate in a heatproof bowl set over a pan of simmering water, ensuring the bowl doesn’t touch the water. Remove from the heat and leave to cool slightly. Or, do this in 20-second bursts in the microwave. Mix the flour and baking powder together in a medium bowl, then stir in the walnuts, dried fruit and a pinch of salt. Beat the butter and brown sugar together in a separate bowl until light and fluffy using an electric whisk. Beat in the eggs, one at a time, adding 1 tbsp of the flour mix with each addition to stop the wet ingredients from curdling. Beat the cooled melted chocolate into the wet ingredients until fully incorporated. Mix in the tahini, then gently fold in all of the flour mixture, being careful not to knock out the air. Tip the batter into the tin, level with a spatula and bake for 30-35 mins, or until set with a definite wobble in the middle. Leave to cool for 20 mins in the tin. Lift out of the tin onto a wire rack using the parchment to help and leave to cool completely (the brownie will firm up as it cools). Cut into 12 squares and serve with ice cream, if you like. Will keep in an airtight container for three days.
