Chocolate Tahini Fudge Cake with Tahini Whip and Halva

MAKES ONE 9-INCH CAKE

Cake ingredients

Nonstick spray

1 cup (226 grams) unsalted butter

1/2 cup (112 grams) tahini

4 ounces (113 grams) semisweet

chocolate, finely chopped, or 2/3 cup

chips

13/4 cups (350 grams) sugar

4 large eggs, room temperature

1 teaspoon pure vanilla extract

1/2 teaspoon kosher salt

1 cup (130 grams) all-purpose flour

Whipped cream and assembly

1 cup (240 grams) cold heavy cream

1/4 cup (30 grams) powdered sugar

Pinch of kosher salt

1/4 cup (56 grams) tahini

Halva, any flavor, crumbled

PREHEAT the oven to 300°F. Grease a 9-inch round cake pan and line the

bottom with parchment paper.

IN a large heat-safe bowl, combine the butter, tahini, and chocolate. Set the

bowl over a saucepan of barely simmering water and cook, stirring, until just

melted and smooth. Add the sugar and whisk to combine. Remove from the

heat. Add the eggs one at a time, whisking well after each addition, then whisk

in the vanilla and salt. Add the flour and whisk until just combined.

POUR the batter into the prepared pan. Bake until a toothpick inserted into

the center comes out with a few fudgy crumbs and the sides pull slightly away

from the pan; begin checking for doneness at 55 minutes. Let cool completely

in the pan.

TO make the tahini whipped cream, in a stand mixer fitted with a whisk,

combine the heavy cream, powdered sugar, and salt. Beat on medium until

medium peaks form, about 1 minute, then add the tahini. Beat until smooth

and just shy of stiff peaks, about 30 seconds more.

REMOVE the cooled cake from the pan. Cut into wedges and serve with a

dollop of tahini whipped cream and some crumbled halva on top.

STORE the cake, covered, at room temperature for up to 4 days. Whipped

cream can be stored in an airtight container in the fridge for up to a couple of

days.