St Valentine’s is approaching and all I can think of is chocolate!!!
This cake is perfect for all the chocoholics out there! The added spoon of tahini (sesame paste) in the batter works well and gives it a nutty flavour, but this is totally optional and you do not need to use it. The chocolate sauce is enriched with a shot of strong espresso coffee (I made mine from a regular Moka pot).
The baking time varies between 28 to 35 minutes. I recommend keeping an eye on the timer when you bake it for the first time, as the pudding can be cooked even quicker (it really depends on your oven). Use a deep rectangular tray: mine was 23cmx17cm.
Once ready, wait 10 minutes until it cools down a little bit. Then take a spoon and sink it in until you break the crust and get to the pool of chocolate sauce underneath! Serve hot alone or with a scoop of vanilla ice cream.
Hot Chocolate and Tahini Pudding
For the cake
For the Sauce
Preheat oven at 180C fan.
Make the cake
Combine the flour, sugar, baking powder, cocoa powder and salt in a large bowl. Whisk together until you break any lumps. In a medium bowl, combine the milk, vanilla, egg, butter, and pour into the flour mixture. Whisk well until you obtain a smooth batter. Gently fold in the chopped chocolate and pour it into a baking dish. Take a spoonful of tahini and swirl through the batter.
Make the sauce
In a medium bowl, add the cocoa powder, sugar, coffee and boiling water and stir with a fork or whisk until you dissolve the sugar and cocoa. Carefully pour the liquid on top of the cake batter (do not try to mix it in). Place the tray in the oven and bake between 28 to 35 minutes or until the cake is puffy. There will be a pool of chocolate boiling from underneath. Serve hot.
Once completely cold, cover the cake with cling film and preserve in the fridge for 3-4 days. This cake has to be eaten hot, so when you want to eat it, place a slice with the sauce from underneath in a bowl and microwave it for 1 minute at max. temperature.