Bake it, have it and while at it make it gluten-free!

who said, gluten-free has to be dry, boring or borderline tasteless?!!a lot of gluten-free baking out there seems to be so! No honey! This cake is moist, decadent, rich, chocolatey, earthy and absolutely a treat! give it a try and see for yourself how good this is.


PS the secret in using the best quality Tahini you can get your hands on, and the quality of the chocolate too and cocoa powder are very decisive!


Preheat your oven to 300° F/ 150°C.

Prepare a double boiler by bringing a small pot of water, filled one quarter, to a boil. Grease a 9-inch springform pan with butter and line the bottom with parchment paper and set aside.

Melt the chocolate and butter in a heat-safe bowl placed on top of the boiling water, stirring occasionally until smooth.

Whisk in the sugar, then the tahini. Add the eggs, vanilla, and salt and mix until combined, then stir in the cocoa powder.

Pour the batter into a greased, 9-inch springform cake pan.

Cook in the oven for 45 to 50 mins. The cake will look slightly underdone when you remove it.

Allow the cake to cool for 10 minutes in the pan, then remove it and allow to cool completely on a wire rack.

Whip the cream to soft peaks. Drizzle in honey and continue to whip until stiff peaks form. Place whipped cream in the fridge until serving.

Sprinkle sesame seeds in a non-stick frying pan and place on medium heat. Toast until golden brown, stirring frequently, about 3 to 5 minutes.

Spread the whipped cream on the cooled cake and sprinkle with toasted sesame seeds.

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