#tahini

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Tahini and Chocolate Chunk Cake Recipe • 5★ • 1 hr 30 min

Tahini, a smooth paste made from ground sesame seeds, is nothing short of a pantry superstar — both sweet and savory dishes benefit from a h

Ingredients

Yield: 16 servings

2 tablespoons vegetable or canola oil, plus more for the pan

⅔ cup/170 grams tahini, well-stirred

1 large egg

1 large egg yolk

¾ cup/177 milliliters whole milk

¾ cup/150 grams plus 2 tablespoons sugar

1 tablespoon vanilla extract

1½ cups/192 grams all-purpose flour

2 teaspoons baking powder

1 teaspoon kosher salt (such as Diamond Crystal)

1 cup/115 grams coarsely chopped semisweet chocolate (not darker; bitterness will clash with the sesame(

¼ cup/30 grams plus 1 tablespoon sesame seeds, toasted (see Tip)

Preparation

Heat the oven to 350. Oil a 9-inch square baking pan and line it with parchment, leaving a 2-inch overhang on two sides. 

In a large bowl, whisk together the oil and tahini. Add the egg, egg yolk and milk and whisk until completely smooth. Whisk in ¾ cup sugar and the vanilla. 

Add the flour, baking powder and salt and fold in with a rubber spatula. Reserve about 2 tablespoons of the chocolate and add the remainder to the batter. Fold in 1 tablespoon sesame seeds. 

Transfer the batter to the prepared pan. Sprinkle the reserved chocolate, the remaining ¼ cup sesame seeds and remaining 2 tablespoons sugar evenly over the top. Bake until the cake is puffed and set and a toothpick inserted into the center comes out almost clean with a few moist crumbs attached, 25 to 30 minutes. Let cool 10 minutes in the pan, then lift the cake out of the pan using the parchment overhang and transfer to a wire rack to cool completely. 

To serve, cut the cooled cake into 16 pieces. Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months. Thaw uncovered at room temperature before serving. 

Tip

Toast sesame seeds in a light-colored pan on medium-high, tossing frequently, until golden brown, 8 to 10 minutes.