Halva is a Mediterranean treat that is rich in texture and flavor, and made of tahini. If you haven’t had the chance to try Halva – you definitely should, because it’s sweet and melts-in-your-mouth, and tastes like nothing you’ve ever tasted.
These chocolate lava cakes are full of sweet tahini surprise that oozes out in a luscious stream when you have your first bite. It’s super easy to make, and makes a great dessert for the winter.
Tahini Chocolate Lava Cakes
For the chocolate lava cakes:
100 grams butter
200 grams dark chocolate, 53% cocoa solids
3 large eggs
70 grams (1/3 cup) sugar
Pinch of salt
25 grams (2 tbsp.) cornstarch or all-purpose flour
For tahini filling:
50 grams raw tahini paste
50 grams honey
Icing sugar for serving
Preparation:
- Preheat oven to 180c degrees and grease the pans.
- In a bowl, melt chocolate and butter in the microwave or over double-boiler.
- In a mixer bowl with whipping attachment, whip eggs, sugar and salt at high speed until mixture is fluffy, light and airy.
- Add in the chocolate mixture and gently fold with a spatula until combined.
- Add cornstarch and stir until the mixture is shiny and smooth.
- Divide the mixture between the pans and fill about 1/2 of its height.
- Halva filling: in a small bowl mix tahini and honey until a uniform paste if formed.
- Pour about 1 teaspoon of halva filling into each fondant.
- Fill the molds with remaining mixture almost to the top.
- Bake for 10-12 minutes, or until set on the edges but still soft in the center.
- Turn onto a serving plate, sprinkle with powdered sugar and serve immediately.
Notes:
- You can prepare the chocolate lava cakes up until baking stage and keep it well wrapped in the fridge for up to 2-3 days. You can also freeze it for up to 2-3 weeks. Baking time may slightly lengthen if placed directly from the refrigerator.
- Serve the lava cakes immediately for best texture.
- Instead of honey you can use or date syrup or maple.
Photo: Benny Gam Zo Letova