Name: Tahini Hot Fudge Skillet Cake
Yield: 6 servings
Ingredients: ½ cup extra-virgin olive oil, plus more for skillet; 1 cup (100 g) blanched almond flour or almond meal; 2 Tbsp. cornstarch; ½ tsp. baking powder; 1 cup (packed; 200 g) light brown sugar; ½ cup (40 g) Dutch-process cocoa powder; 2 tsp. vanilla bean paste or vanilla extract; 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; 2 large eggs; 1 cup (170 g) semisweet chocolate chips (about 50% cacao; preferably Guittard); ¼ cup (packed; 50 g) light brown sugar; 2 Tbsp. Dutch-process cocoa powder; ½ cup (85 g) semisweet chocolate chips (about 50% cacao; preferably Guittard); ⅓ cup (75 g) well-stirred tahini; 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; 1 tsp. vanilla bean paste or vanilla extract; Vanilla ice cream (dairy-free if desired; for serving); Flaky sea salt

A chocolate cake baked in a castiron skillet topped with three scoops of ice cream and a tahinichocolate sauce.

Photograph by Joe Lingeman, food styling by Shilpa Uskokovic, prop styling by Marina Bevilacqua

If cake had a personality, this one would be the people pleaser. Gluten-free? “Pick me!” it would say. Dairy-free? “I’m here!” No mixer? “I got you.” Intensely chocolaty with a brownie-like chew, it has a little something for everyone. (Semisweet chocolate contains no dairy by default, but check your package to be sure.) Thanks to its slick viscosity, tahini magically emulsifies with water and chocolate for a smooth, satiny sauce. For the fudgiest texture, be careful not to overmix the cake batter.

What you’ll need

9" Cast-Iron Casserole Pan
$240 At Food52
Spatula
$13 At Amazon
Whisk
$14 $13 At Amazon
Small Saucepan
$160 At Amazon

Recipe notes

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