Rich, smooth, decadent, and covered in beautiful spirals of tehina, this flourless chocolate tahini cake is the perfect gluten-free, make ahead dessert. Perfect for Passover dessert, too!
Last month, I shared a recipe for brownies with salted tahini buttercream. I mentioned that I am in the middle of a legitimate tehina obsession right now and can’t stop putting it on and in everything.
And excitingly, many of you guys are the same way! I’ve had so many Instagram and Facebook comments about how much everyone loves tehina. Woohoo!
So let’s get back in the kitchen and make another tehina-based dessert: this incredibly rich, fudgy, downright decadent flourless chocolate tahini cake.
In case you, too, are in denial about how quickly March is flying by and haven’t looked at your calendar: Passover starts in less than 2 weeks. Um, what?! How is that even possible!
Well, I’ll help get you ready… at least when it comes to dessert (which is the most important part of any holiday celebration, right?).
Of course, to clarify: tahini is made from sesame seeds. Sesame seeds are kitniyot. If you do not eat kitniyot during Passover, save this amazing cake for later, and make this flourless chocolate ganache cake instead.
If you have no idea what kitniyot is, make this cake anytime you’d like!
And to make a very long story short: during Passover, we refrain from eating chametz: wheat, spelt, barley, oats, or rye.
Traditionally, if you are of Ashkenazi (European) descent, you also refrained from eating kitniyot: legumes, rice, corn, sunflower seeds, sesame seeds, soybeans, peas, lentils, etc.
However, over the past few years… kitniyot has become more widely accepted. In 2015, the Committee on Jewish Law and Standards deemed it was acceptable to eat kitniyot during Passover.
Some people embraced this openly; many still refrain because of tradition.
Phew. Now that we have that cleared up, if you are tahini-obsessed, looking for an A++ gluten free cake option, or eat kitniyot on Passover, this flourless chocolate tahini cake is for you.
Like all flourless chocolate cakes, it is dense and rich and incredibly decadent: a little piece goes a long way. Unlike most flourless chocolate cakes, this one has a slight tahini flavor and is covered with a beautiful chocolate and tahini swirled glaze.
Flourless chocolate cakes are really easy to make, but there are a few key things that make the difference between a great one and a not-so-great one.
First up, use high quality chocolate (Guittard bittersweet chocolate is my favorite). Use a whole bar and chop it up yourself: this is not the time for chocolate chips with additional stabilizers.
Secondly, do not overbake. The cake will still look wet and batter will stick to a toothpick. This is good! If you wait until a toothpick comes out clean, like a normal cake, a flourless cake will be dry and crumbly.
Finally, chill the cake when you’re done to finish setting it.
Other things I love about this cake, in addition to the rich flavor and silky smooth texture: it’s perfect to make ahead! Bake the cake and freeze it for up to 3 months. Thaw overnight in the refrigerator.
Whether frozen or not, bring the cake to room temperature for 30 minutes to an hour before serving.
Gluten free, Passover friendly, easy to make, tahini-filled, make ahead, rich and decadent. I could go on, but I’ll stop here.
Basically, you need this flourless chocolate tahini cake in your life. Immediately.
Rich, smooth, decadent, and covered in beautiful spirals of tehina, this flourless chocolate tahini cake is the perfect gluten-free, make ahead dessert.
To make ahead, prepare the cake as directed. Once the ganache has set, wrap the cake in a layer of plastic wrap, followed by a layer of aluminum foil. Store the cake in the freezer for up to 3 months. Thaw overnight in the refrigerator to thaw. Bring cake to room temperature for 30 minutes before serving.