Desserts
Chocolate Skillet Cake with Tahini Hot Fudge
- Serves
- 6 servings
Bring it to the table
About this recipe.
A warm almond-flour chocolate cake with chocolate chips and a glossy tahini fudge sauce.
Before you start
Gather your ingredients.
Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.
See the ingredient checklist
Cake
- 1/2 cup olive oil (plus more for greasing)
- 1 cup blanched almond flour (100 g; almond meal also works)
- 2 tablespoons cornstarch
- 1/2 teaspoon baking powder
- 1 cup packed light brown sugar (200 g)
- 1/2 cup Dutch-process cocoa powder (40 g)
- 2 teaspoons vanilla extract
- 1 teaspoon Diamond Crystal kosher salt (or 1/2 teaspoon Morton for the base recipe)
- 1/4 cup room-temperature water
- 2 large eggs
- 1 cup semisweet chocolate chips (170 g; about 50% cacao)
Tahini hot fudge
- 1/4 cup packed light brown sugar (50 g)
- 2 tablespoons Dutch-process cocoa powder
- 3/4 cup water
- 1/2 cup semisweet chocolate chips (85 g)
- 1/3 cup tahini (75 g; stir well before measuring)
- 1 teaspoon Diamond Crystal kosher salt (or 1/2 teaspoon Morton for the base recipe)
- 1 teaspoon vanilla extract
To serve
- ice cream (optional, for serving)
- flaky sea salt (to finish)
Give the fudge a few minutes
The sauce looks loose while hot. A short rest lets the melted chocolate and tahini thicken it into a spoonable topping.
At the table
Spoon into small bowls while warm, with ice cream and fudge passed at the table.
The cooking plan
How to make Chocolate Skillet Cake with Tahini Hot Fudge.
Heat the oven to 350°F with a rack in the middle. Oil a 9-inch ovenproof skillet. Stir the almond flour, cornstarch and baking powder together in a small bowl.
In a larger bowl, whisk the cake brown sugar, cocoa, vanilla, salt, olive oil and 1/4 cup water until smooth. Whisk in the eggs, then fold in the dry mixture and chocolate chips just until combined.
Scrape into the skillet and smooth the top. Bake for 20–30 minutes, until puffed and set, with no wet batter remaining in the center.
For the fudge, whisk its brown sugar, cocoa and 3/4 cup water in a small saucepan. Bring to a boil, whisking to dissolve the sugar. Remove from the heat and stir in the chocolate chips until melted.
Stir the tahini, fudge salt and vanilla into the sauce. Let stand for 10–15 minutes to thicken slightly. Serve the cake warm with the fudge, ice cream if wanted, and a little flaky salt.
Let’s cook
The full recipe.
Check off ingredients as you get them ready.
Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.
Chocolate Skillet Cake with Tahini Hot Fudge
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Ingredients
½ cup olive oil plus more for greasing- 1 cup blanched almond flour 100 g; almond meal also works
- 2 tablespoons cornstarch
- ½ teaspoon baking powder
- 1 cup packed light brown sugar 200 g
- ½ cup Dutch-process cocoa powder 40 g
- 2 teaspoons vanilla extract
- 1 teaspoon Diamond Crystal kosher salt or 1/2 teaspoon Morton for the base recipe
- ¼ cup room-temperature water
- 2 large eggs
- 1 cup semisweet chocolate chips 170 g; about 50% cacao
- ¼ cup packed light brown sugar 50 g
- 2 tablespoons Dutch-process cocoa powder
- ¾ cup water
- ½ cup semisweet chocolate chips 85 g
- ⅓ cup tahini 75 g; stir well before measuring
- 1 teaspoon Diamond Crystal kosher salt or 1/2 teaspoon Morton for the base recipe
- 1 teaspoon vanilla extract
- ice cream optional, for serving
- flaky sea salt to finish
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Heat the oven to 350°F with a rack in the middle. Oil a 9-inch ovenproof skillet. Stir the almond flour, cornstarch and baking powder together in a small bowl.
- In a larger bowl, whisk the cake brown sugar, cocoa, vanilla, salt, olive oil and 1/4 cup water until smooth. Whisk in the eggs, then fold in the dry mixture and chocolate chips just until combined.
- Scrape into the skillet and smooth the top. Bake for 20–30 minutes, until puffed and set, with no wet batter remaining in the center.
- For the fudge, whisk its brown sugar, cocoa and 3/4 cup water in a small saucepan. Bring to a boil, whisking to dissolve the sugar. Remove from the heat and stir in the chocolate chips until melted.
- Stir the tahini, fudge salt and vanilla into the sauce. Let stand for 10–15 minutes to thicken slightly. Serve the cake warm with the fudge, ice cream if wanted, and a little flaky salt.
Notes
Tried this recipe?
Let us know how it was!A couple of useful answers.
How do I change the number of servings?
Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.
Can I print or check off the ingredients?
Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.
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