Chocolate Tahini Souffle
I started using tahini in my twenties, first as a component in your classic hummus recipe. I then started using it in garlicky sauces with lemon and olive oil to serve over something like roasted root vegetables. Since then, I have found that there are a million ways that you can use tahini, including as a key ingredient in sweet desserts. On the dessert side of things, I especially love pairing the flavors of tahini and sesame with chocolate. This chocolate tahini souffle recipe does just that.
Ingredients
- ½ cup sugar
- ½ cup all-purpose flour
- 3 Tbsp cocoa powder
- ¼ cup tahini
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup heavy cream
- 2 Tbsp unsalted butter, melted
- 2 Tbsp vegetable oil
- 4 egg whites
- 1 tsp vanilla extract
- 1 Tbsp sesame seeds
Instructions
- Preheat the oven to 350F.
- Grease a 9-inch round cake pan or oven-safe soufflé dish with butter and set aside.
- In a large mixing bowl, whisk together the sugar, flour, cocoa powder, baking powder and salt.
- In a separate smaller bowl, mix together the tahini, heavy cream, melted butter and oil.
- In a third large bowl, beat the egg whites until they form stiff peaks.
- *Using a hand mixer or stand mixer will make this process easier, but you can always do it by hand and get a little extra exercise!
- Add the tahini, cream and oil mixture to the bowl with the dry ingredients, and mix until well combined.
- Gently fold the egg whites into the batter until just combined.
- *At this stage, and during the next step where you pour the batter into the souffle dish, try not to overmix the ingredients.
- Pour the batter into the prepared cake pan or soufflé dish.
- Top with the sesame seeds.
- Place the souffle in the oven at 350F and bake for about 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- *Avoid opening the oven in the middle of cooking.
- Very carefully remove the pan or dish from the oven, and serve immediately. Be careful, it’s hot!
- Serve warm with whipped cream or a few scoops of ice cream on the side.
Notes
Using room temperature egg whites generally will make it easier to achieve stiff peaks when whipping your egg whites.
These are best consumed when they are still warm from the oven.
Don’t be upset if your souffle doesn’t come out perfectly! Souffles can be difficult to make.
These are best consumed when they are still warm from the oven.
Don’t be upset if your souffle doesn’t come out perfectly! Souffles can be difficult to make.