Chocolate Tahini Rum Cake
- Ready In:
- 35mins
- Ingredients:
- 7
- Yields:
-
1 cake
- Serves:
- 10
ingredients
- 300 g tahini
- 300 g icing sugar
- 300 g plain flour
- 200 g dark chocolate couverture (with 55% cocoa)
- 200 g dark rum (or cognac)
- 100 g orange juice (freshly squeezed only)
- 4.92 ml baking powder (heaped)
directions
- Preheat oven to 180 degrees centigrade.
- Prepare the 24cm baking pan. Brush corn oil over the surface of the pan and then coat with sugar by adding in a cup, swirling it around until it covers the inside surface of the pan and then tipping out the excess onto a sheet of grease-proof paper. It can then be folded and poured back into the sugar canister.
- In a large bowl mix the tahini with a whisk so that any oil which had separated in the jar is incorporated.
- Add rum, orange juice and combine, then add icing sugar.
- Melt the chocolate in the microwave or in a double boiler and add to the mixture.
- Finally add the flour and a heaped teaspoon of baking powder and combine with the whisk. It will become quite thick with the addition of the flour.
- Pour into the pan and bake for 20-30 minutes or until the cake starts to smell good and comes away from the sides slightly.
- Turn out onto a wire rack and cool. Serve slightly warm with whipped cream.
- Note: that it will not rise so the pan should be full to the top. Also, the sugar coating makes the outside of the cake crunchy and sweet.
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RECIPE SUBMITTED BY
joanna_giselle
Australia