Molten lava chocolate cake is often a quick and easy go-to dessert for me to make since it uses common baking ingredients that I almost always have on hand. I decided though that the addition of tahini to the batter would make this deliciously warm and fudgy dessert even better, and I wasn’t wrong!
This dessert was made even more perfect by my newly acquired set of Japanese ceramic bakeware which comes in 3 sizes. Available at one of my favorite shops, Pod, located in Cambridge, MA these ceramics are just so cute and an absolute breeze to use and clean. And they were perfect for this recipe – the large and medium sizes for immediate consumption and the small little cutie perfect for an afternoon pick-me-up the next day 🙂
Enjoy the video and the recipe!
Tahini-Chocolate Lava Cake Ingredients:
2 large eggs
1/2 cup sugar
1 tsp vanilla extract
1 stick butter
4oz semi sweet chocolate chips 2 oz unsweetened cocoa powder 1/4 cup flour
1 tsp baking powder
1/4 tsp salt
2 Tbsp tahini
- Preheat the oven to 350F
- In a large bowl, beat the eggs with the sugar and vanilla extract until incorporated and set aside.
- In a double boiler, add the butter, chocolate chips and cocoa powder and stir until fully melted. Set
this aside until it reaches room temperature, approximately 20-30 minutes.
- Slowly pour the chocolate mixture into the beaten egg mixture and stir until well combined.
- Add the flour, baking powder and salt to the chocolate-egg mixture and fold until everything is well
- Divide the batter carefully into the 3 Pigeon ceramic dishes, taking care to fill each one to
approximately two-thirds the height of the pan.
- Drizzle the tahini on top of the batter and fold the tahini into the batter using an offset spatula.
- Bake the 3 ceramic dishes at 350F. Remove the small dish at 10 minutes, the medium dish at 13
minutes and the large dish at 15 minutes.
- Serve warm with your favorite ice cream.