Flourless Chocolate Tahini Soufflé Cake

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I have a particular weakness for flourless chocolate cakes. All you need to make this incredibly rich dessert is high quality bittersweet chocolate, sugar and eggs – that’s it! It’s simple enough to bake in under an hour yet fancy enough to impress your friends. When done right (I’m talking about whisking the eggs and gently folding in the ingredients), the intense chocolate flavor shines though a lightly textured center with a crackling crisp top and chewy edges.

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Recently, I’ve begun tampering with Claire Ptak’s chocolate sunken soufflé cake and I found that the addition of tahini to the cake batter takes it to a whole other level. The creamy tahini turns the originally dense cake into a silky and velvety consistency that melts in your mouth. Don’t worry about the savory/nutty notes of tahini, they’re very subtle and do not overpower the indulgent chocolate flavor.

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Recipe adapted from The Violet Bakery Cookbook

Ingredients:
100g bittersweet chocolate (70% cocoa solids)
100g dark chocolate (85% cocoa solids)
150g unsalted butter, cut into large cubes
60ml (4 Tbsp) high quality tahini
4 eggs separated, at room temperature
160g caster sugar
½ teaspoon vanilla extract
Dutch processed cocoa powder (for dusting on top)

Directions:
1. Preheat oven to 180°C (350°F). Butter a 9″ (23cm) springform cake pan and line the bottom with parchment paper.
2. Melt the chocolate and butter in a heatproof bowl over a saucepan of simmering water, and stir occasionally. Once they’re melted, remove the pan from the heat but keep the bowl over the pan of water to keep it warm. Stir in the tahini.
3. Measure 75g of sugar in a bowl of a stand mixer, add the egg yolks, and whisk for 4 minutes on medium high speed until the mixture has doubled in volume.
4. Set the bowl of melted chocolate on your work surface and gently fold in the whisked yolks. Do not mix until homogeneous, the mixture should be marbly.
5. Wash the mixer bowl, dry thoroughly and add the rest of the sugar (75g) with the egg whites. Whisk on high speed until medium-soft peaks form (do not over-whip). Then fold the whites into the chocolate until just mixed. Slowly pour the batter into the cake pan.
6. Bake for 25 minutes, until the top of the cake is puffed and just started to crack. Place the cake pan on a wire rack and let it cool for 20 minutes. To serve, remove the sides of the pan and slide the warm cake on a plate. Dust with cocoa powder.

Sfouf (Semolina Anise Tea Cake)

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Sfouf is by far one of my favorite Lebanese desserts. It’s a moist cake characterized by its intense yellow color from the turmeric spice. It is made from semolina, flour, oil, sugar, and aniseed which gives it a distinctively awesome taste. Some people say it has a “magical” taste – and hey, I don’t disagree. It is also very easy to make, you just have to mix all the ingredients in a single bowl, pour the batter in a cake pan, and garnish the cake with slices of blanched almonds before putting it in the oven.

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Lebanese sweets are usually heavy with sugar, cheese (like kashta), and lots lots of butter! But this spongy cake is light and slightly sweet with a dense melt-in-your-mouth texture. After tasting it from renowned Lebanese bakeries, restaurants, and even home-made cakes, I found out that typical Sfouf are dry and lack the unique turmeric/aniseed flavor. So after reviewing and adapting my grandmother’s recipe, I finally found the perfect balance of ingredients for an insanely moist, rich, and flavorful cake. The secret ingredient is the addition of brewed anise tea to the batter. Typical recipes call for plain water or milk, but I found that freshly brewed tea enhances the taste and texture of the cake.

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The cake is traditionally cut into squares or diamond shapes in the baking pan, that’s why it is called Sfouf, meaning “Rows” in Arabic. After taking the first bite, I knew that this is THE recipe to follow every time I plan on baking Sfouf. And it tastes so much better the next day! It’s unbelievably good!

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Let me take you through the step-by-step recipe – as usual 🙂

anise seed
This is aniseed. It smells awesome. So will your cake.
brewing
Make some Anise tea by mixing boiling water with the seeds and letting it steep for a few minutes.
tea
Transfer tea to a bowl and let it cool.
anise powder
Finely ground aniseed using a spice grinder.
semolina
Mix the fine semolina (above) with the flour, turmeric powder, ground aniseed, and baking powder. Then add the tea and oil.
tahini pan pan 2
Cover the cake pan with some Tahineh (Sesame Paste)
batter
Pour the cake batter into a 23 cm (9 inch) round pan. You can also use a rectangular pan.
batter3
Decorate it. Lovely.
after
Bake it.
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Turn it on a wire rack and cut into squares.
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And that’s the best part. Yum.

Makes ≈ 26 squares.
Preparation time: 25 minutes.
Baking Time: 40 minutes.

Ingredients:
2 cups boiling water
2 Tablespoons aniseed

2 cups fine semolina flour
2 cups all-purpose flour, sifted
2 tablespoons turmeric powder
1 tablespoon finely ground aniseed (you can use a spice grinder)
3 teaspoons baking powder
1 3/4 cups sugar

1 cup canola oil (or vegetable oil)
2 tablespoons Tahineh (sesame paste)

Blanched Almonds, halved (for decoration – you can substitute with pine nuts or 1/4 cup toasted sesame seeds)

Directions:
1. Boil water then add the aniseed and let steep for 10 minutes.
2. Strain tea and put aside to cool a little bit.
3. Preheat oven to 180ºC (355ºF)
4. In a large bowl, mix the fine semolina, flour, turmeric powder, ground aniseed, and baking powder until homogeneous.
5. Add sugar to the tea until dissolved.
6. Add oil and tea/sugar mixture to the dry ingredients, then mix well. The batter will be slightly thick.
7. Cover the bottom and sides of a 28 cm (11 inch) round pan (or a rectangular pan) with Tahineh.
8. Decorate with blanched almonds (or substitutes – above)
9. Bake for 40 min, or until a toothpick inserted comes out clean.
10. Let cool in the pan for 30 min then invert on a wire rack.
11. Cut into square or diamond shapes, and store in an airtight container.