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Chocolate mousse cake with sweet tahini and sesame crackers

Serves: 4

Cooking time: 1 hour

Difficulty: Easy

Difficulty

For the chocolate cake:

  • 100g Valrhona dark chocolate pieces 70% cocoa
  • 65g unsalted butter
  • 3 eggs
  • 60g caster sugar
  • 25g water
  • Drizzle of sweet tahini/halva
For the sweet tahini/halva
  • 600g raw tahini
  • 40g icing sugar
  • 20g honey
  • 220g water
  • 5g salt
For the sesame crackers
  • 400g unroasted white sesame seeds
  • 200g icing sugar
  • 10g salt
  • 60g water

Rustle up this delicious dessert recipe by Delamina on chilly winter’s evenings and turn the cosy factor up to 10. The use of tahini creates a fantastically sweet-savoury profile that perfectly balances the sumptuous, rich chocolate mousse cake.

1. First, prepare the sweet tahini. Using a hand whisk or mixer, beat all the ingredients until well combined. Keep refrigerated until ready to use. It can be stored for up to 7 days.

2. Next, turn your attention to the sesame crackers. Put all the ingredients into a bowl and mix well until the sugar is dissolved.

3. Divide the mixture into two equal amounts. Line two flat metal trays with baking paper and spoon each sesame mix into each tray. Take care to spread evenly to cover all of the trays using a spatula or back of a spoon.

4. Bake in the oven at 170 degrees for 20 minutes or until just golden. Remove from the oven and cool down at room temperature. When cooled, break into small shards or pieces and set aside. The sesame crackers can be stored in containers lined with kitchen paper for up to 15 days.,

5. Next, prepare the chocolate mousse cake. Melt the chocolate and butter in a metal bowl over boiling water.

6. Beat eggs with 45g of the sugar until pale and fluffy.

7. Make a stock syrup by mixing the rest of the sugar (15g) with 25g of water and bring to the boil. When small bubbles appear remove from the heat. Mix well, ensuring the sugar is dissolved.

8. Pour the stock syrup into the melted chocolate and butter and mix well.

9. Beat the egg once again and pour in the chocolate mix, continuing beating until well combined.

10. Pour about 80g of the chocolate into each dish, drizzle the sweet tahini/halva around the mixture and make sure it is squeezed down deep into the chocolate mixture.

11. Cook in a bain marie for 11 minutes at 170 degrees. After this time, if the centre is still too soft and wobbling, cook for a further minute or two. Remove from the oven, cool down to room temperature and refrigerate until ready to use.

Ingredients

For the chocolate cake:

  • 100g Valrhona dark chocolate pieces 70% cocoa
  • 65g unsalted butter
  • 3 eggs
  • 60g caster sugar
  • 25g water
  • Drizzle of sweet tahini/halva
For the sweet tahini/halva
  • 600g raw tahini
  • 40g icing sugar
  • 20g honey
  • 220g water
  • 5g salt
For the sesame crackers
  • 400g unroasted white sesame seeds
  • 200g icing sugar
  • 10g salt
  • 60g water

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