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Ingredients
Cake
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
Tahini hot fudge
- 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
To serve
- 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
Use an ovenproof skillet with a 9-inch cooking surface. The handle will stay hot after baking.
Stir the tahini thoroughly before measuring so the sauce has an even consistency.
