Chocolate and tahini make a delicious goeey cake

Molten chocolate cake tahini millet gluten free

You know how much I like chocolate, n’est-ce pas? Luckily, both P. and I do, so I am never alone to eat it–not that it would stop me at all, by the way. And now it turns out that we are even three to eat it at home, as Lulu has happily joined the family. Our chocolate group. I don’t think I’ve seen her practice sign language with more enthusiasm than when she asks for more chocolate.

Molten chocolate cake tahini millet gluten free

So there you are. I made these cakes before we left on our recent vacation, to celebrate Easter early. In our family, Easter rhymes with chocolate, and molten chocolate cakes, more particularly, are a weakness of mine. The truth is that I’ve stopped counting the number of recipes I’ve baked. I never tire of the dessert. It’s gooey. Lukewarm. Rich and creamy.

Quick.

Easy.

Tempting.

Delicious.

Making Lulu ready to go…. see?

Molten chocolate cake tahini millet gluten free

Molten chocolate cake with tahini and millet

(Makes three cakes baked in tea cups)


You need:

  • 2 extra large eggs
  • 75 g dark chocolate (70 % cocoa contents)
  • 2 heaped tablespoons tahini nut butter (40 g)
  • 1/4 cup light Muscovado sugar (30 g)
  • 1 tablespoon millet flour
  • 3 small pieces of milk chocolate
  • Pinch of sea salt

Steps:

  • Preheat the oven to 450F and butter 3 tea cups (of course, you can use other ramekins and dishes you prefer); set aside.
  • Place the chocolate and nut butter in a bowl and place it over a pot of simmering water. Cook until melted.
  • In the bowl of a stand mixer, combine the eggs with the sugar and a pinch of salt. Beat until pale and light in color, and the volume of the batter has doubled.
  • Fold in gently the millet flour and then chocolate. Divide the batter between the cups (keep 1/3 of the batter). Add pieces of dark, milk or white chocolate and cover with the rest of the batter. Bake for 10 to 12 minutes. The less time you bake the cakes the more gooey the center will be.
Le coin français
Gâteau au chocolat coulant avec tahini et millet

(Pour trois gâteaux cuits dans des tasses à thé)


Ingrédients :

  • 2 très gros oeufs
  • 75 g de chocolat noir à 70 % de cacao
  • 2 càs bombées de beurre de sésame (tahini) (40 g)
  • 30 g de sucre roux léger
  • 1 càs de farine de millet
  • 3 carreaux de chocolat au lait
  • Pincée de sel de mer

Etapes :

  • Préchauffez le four à 230 C et beurrez 3 tasses à thé (ou utilisez des ramequins si vous préférez); mettez de côté.
  • Faites fondre le chocolat et le beurre de sésame au bain-marie.
  • Dans le bol d’un mixeur à pied, battez les oeufs avec le sucre et une pincée de sel jusqu’à blanchiment et jusqu’à ce que l’ensemble ait doublé de volume.
  • Ajoutez délicatement la farine et le chocolat. Divisez cette pâte entre les tasses (en gardant 1/3 de côté). Ajoutez les carreaux de chocolat au lait et couvrez du reste de pâte au chocolat. Faites cuire les gâteaux pendant environ 10 à 12 minutes. Moins vous cuisez les gâteaux et plus le centre est coulant.

109 comments

  1. et le coin français? Nous aussi on aime le chocolat! Bon ça va, ça semble simple à comprendre, et j’ai justement des pastilles Valrhona qui attende sur l’étagère…

  2. Yummy cakes! I love chocolate. I also saw the photos of your holiday at the Virgin islands, they’re gorgeous! Bellissime.

  3. I love that this makes a small batch and can’t wait to try the recipe. I do love the combination of tahini and chocolate!

  4. Love the last picture, so inviting… I would just dig my spoon right in to it! :) The recipe sounds really tempting.

  5. Cake looks yummy! The photos are stunning. Any chance you would consider posting where you purchased the items you photograph?? The linens and tableware are always so beautiful. Absolutely love your blog.

  6. Delicious… I love chocolate, but I’m quite demanding regarding the end result (read: most industrial products are a no-no for me). But this cake? Chocolatey, warm *and* gooey? Count me in! Twice.

    Though I don’t have most ingredients and tahini nut butter is somehow “exotic” to me, I’ll definitely try your recipe soon :)

    PS: is it normal than a site called ptitchef.com has your recipe and pictures? Check here: http://bit.ly/b2EMA3

  7. What a delicious looking little girl you have Bea… oh oops… I mean delicious chocolate cakes – seriously you know I’d love to cuddle up with both! Much love to you all – can I join your chocolate group?

  8. These cakes look so delicious. I´m mad for molten chocoate cakes, but adding tahini adds a little something, isn´t it?

  9. Oh, how interesting – the combination of tahini and chocolate! That picture of Lulu is adorable. Beautiful post as usual :)

  10. Molten chocolate cakes are my absolute favorite dessert! They remind me of my grandmother, because she was the first to surprise me with some! I love the idea of using tahini nut butter and millet flour for a whole new dimension of flavor.

  11. Suis également d’humeur chocolat ces derniers temps…
    Ces tasses de gâteaux moelleux me font de l’oeil !
    Moi aussi je veux faire comme Bron et rejoindre votre groupe chocolat ! ;)

  12. ça a l’air d’une recette facile. J’ai jamais essayé de tahini avec du chocolat. J’imagine que c’est délicieux.

    A bientôt!

  13. I just bought tahini today, what luck! These sound incredible. My 20 mo. old son has the same enthusiasm for chocolate – one of his first multi syllable words “cha – lette”.

  14. Une nouvelle recette incroyable et alléchante! Et de superbes photos, comme d’habitude :)
    Puis-je utiliser de la farine de quinoa à la place du millet?
    Bonne semaine !

  15. That looks so delicious! And the combination of tahini and chocolate sounds interesting. I guess it’s a must-try!

  16. ha le chocolat… le peche mignon de la famille aussi. Et c’est fou ce que les enfants apprécient tot! Petite question où se trouvent les cuillères de la 1ere photo?
    Merci
    Bonne journée

  17. looks very delicious. i cant find here millet flour, if i want to substitute it with wheat flour, shall i put also 1 tablespoon or more or less. i will use muffin tray.??!!! thank you so much.

  18. Hello everyone, you can definitely substitute millet flour with quinoa or wheat flour, using the same amount.

    Monique, yes so true, I, too, felt she was calling for a taxi ;-) So funny! Now if only you could have the sound and hear your constant blabbering. Priceless!

    Thank you everyone!

  19. Lauresophie, les cuillers viennent de Pandora design. Italien, donc ca devrait etre facile pour toi de trouver.

  20. Hello Bea :)
    I am a faithfull reader of your kitchen adventures,its my first comment…I make a small size cake with the same ingredients (rice flour instead of millet,but same quantity) but I separate the eggs,I add the egg white like snow at the end.I’m a big fan of tahlini plus choco :)
    I will try your version soon!
    Laura

  21. Read this yesterday and had to make it last night! I had all the ingredients on hand except my chocolate was unsweetened, so I added extra sugar to the melted tahini and chocolate, and I substituted wheat flour. SO easy, and really so delicious. It looks great baked in all different cups as well. What a great treat for a Monday. Made me very happy!

  22. Please, please tell me that all of these delicious recipes will be available in your book this time next year! Please:)

  23. These look simply delicious! One’s reperatoire can never be too overloaded with chocolate recipes. I just fell upon your site and so enjoy the serenity it evokes, along with the beautiful photos and wonderful recipes. I recently developed a gourtmet gluten-free blogsite and find great inspiration in your creativity. Thank you so for your blissful contribution.

  24. Thaini in chocolate cake – brilliant! I have got to try this. I adore tahini and I adore chocolate so I’m sure it will be amazing. I just love how you baked them in little mugs, it makes for such a fun treat that way! I can’t to try these, maybe this weekend.

  25. Oh this looks like a perfect weeknight dessert. I recently had a lot of fun with Tahini in soup, and I bet it’ll go well in here as well – so versatile! And much better than peanut better for this European palate!

  26. this is the same tahini we use in hummus right? just wanted to confirm before i make this and mess up :)

  27. Pingback: Honey Recipes: Toasted Sesame Honey Ice Cream | mistress beek

  28. Hi! I´m always here visiting your blog, and just love it! This cake looks delicious! I have tahini paste, is that the same as tahini butter? Thanks!

  29. Hello everyone. Thanks for the comments. Mistress Beek, I am delighted to hear you enjoyed it. And yes, tahini paste is tahini butter. What you would use to make hummus indeed.

  30. I made a delicious chocolate and tahini brownie which i found on Taste of beirut. Delicous combination! Very moorish and different. Love this post.

  31. Sounds amazing! We love chocolate too, and also for my family Easter rhymes with chocolate! Beautiful pictures as ever, the first one makes me melt as the chocolate does!

  32. What an intriguing idea, millet flour and tahini with chocolate. Can’t wait to try this. And I LOVE the fact that you made them in teacups instead of ramekins. How sweet! Gorgeous photos. Good luck with your new house and dream kitchen.

  33. Yum Yum YUM! These recipes are the best for taking to work and making a little fudgy pie at your desk. I can’t wait to try this one!
    -Sylvia

  34. Pingback: Tahini chocolate cake « Fragole E Farfalle

  35. i tried this recipe for my husband’s birthday & it was so delicious. it wasn’t that goeey & melted maybe because i didnt use any ramekins or teacups but muffins tray. donno but the taste was rich.check the pics on fragoleefarfalle.wordpress.com. thank you Béa.

  36. I am engaged in web design. Usually my work is very busy and i do not have time to cook delicious food at home, but I am a fan of delicious food especially the dessert such as cake, ice cream and others.

  37. I made these as my treat for my family for Mother’s Day and they were really a crowd pleaser. It is very rich and I think it would be best with a scoop of vanilla ice cream. I cooked mine for about 12 minutes and just came out perfectly. I dusted the top with granulated sugar before serving. They were absolutely yummy! I have a new favorite, easy-to-make dessert.

  38. My partner can’t have dairy, and I figured that such gooey chocolate cakes were no longer a possibility — can’t wait to give this a try!

  39. Please, everyone, do not wait to try this recipe. It’s easy to prepare and scrumptious. Before dinner, I measured everything; after dinner, I prepared and baked these cakes in ramekins. I used four ramekins as there were four of us for a birthday dinner. I baked the mixture for 9 minutes, and they turned out perfectly. I used white flour for the millet flour, chunky peanut butter for the tahini nut butter, and dark brown sugar for the muscovado sugar; but I did use 72% cacao dark chocolate for all the chocolate listed. You will love this! Thank you, Bea, for this wonderful recipe.

  40. Is there any way you could let me know where you get your coloured cutlery? It’s beautiful and I’d like to get some. – Kristina

  41. These were incredible. Please check out my gluten-free focused blog at the website listed below.

    bonjourpetitoiseau.blogspot.com

  42. your photos are gorgeous. and the cake looks delicious. i love that it’s such a small quantity. makes it more sweet and special.

  43. Quel joli blog… De belles photos, de bonnes recettes ( traduites en français le top !)… je reviendrai sans tarder !!!!!!!

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  45. Looks amazing! I am planning to make them for my Dad’s birthday dinner this weekend. Question for you.. do you recommend raw tahini butter or toasted tahini butter?

  46. Dear Bea,
    Thank you for a splendid recipe!!!
    My toddler (who typically rejects most stuff i bake) has recently discovered a love for chocolate. Tried your recipe today, and she devoured one in under 5 mins! Thanks a ton, once more, as you finally broke my jinx :-)
    I used whole wheat i/o millet, brown sugar and regular butter. Very happy with the outcome and it definitely helps that the recipe makes 3 portions-is 3 of us at home too.
    Read your latest post, and hope that you and your loved ones find the strength of heart to deal with the unfortunate circumstance you are faced with.
    Will be waiting to read more from you.

  47. Thank you all for the feedback after trying the dessert. Makes me *so* happy you enjoyed it too!

    Pavithra, that’s so nice to hear that your girl loved it!

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  49. This was sooo good! Rich, certainly gooey, and not too sweet. One of the best desserts I’ve ever had! I made it with a couple substitutions to match what I had on hand.. ‘sugar in the raw’ brown sugar and teff flour (also gluten-free). I made it for my dad’s birthday dinner last weekend and everyone raved about it!

  50. architects lisa cunningham and george warner are the husband /wife team who designed the best kitchen i have ever worked in as a personal chef. they are clever, intelligent, upbeat, thoughtful and very good at what they do. and….after several years, the kitchen still looks as fresh and smart as ever!

  51. Bonjour Béa, merci pour la réponse (les petites cuillères). J’ai plus qu’à me mettre en quete! C’est toujours un plaisir de venir plonger dans ton blog! un voyage plein de couleurs et de douceurs en paroles et en cuisine! Brava comme on dit ici! Bizz

  52. Pingback: Gluten Free Egg Free Molten Chocolate Fudge Brownies (Becci’s Wedding Bliss) | My Real Food Life

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  54. ok, je ne sais pas si c’est le gâteau au chocolat dont tu m’as parlé, mais je vais l’essayer celui-là!! yummyyyyyy!
    merci
    isa

  55. Pingback: DB Challenge: crostata with 2 fillings {chocolate & tahini and chestnut pastry cream} | Juls Kitchen

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  57. Thank you, Bea for a yummy dessert. My toddler kept asking for “more” “gateau”. I always have tahini on hand and was surprised (in a good way” that it doesnt leave a strong aftertaste in this recipe. I was wondering if other nut butters like almond or hazlenut butters would work as well and if yes, would the quantity needs to be adjusted?

    Thank you!!

  58. Dana,

    Very happy to hear your toddler liked it. I should make it again for Lulu. It’s been a long time now! I would add the same quantity of almond butter, if using.

  59. Hi Béa, I made this again today with almond butter; equally yummy! Merci bcp.

  60. Wow what a nice recipe. I love chocolate Cake. The pictures are so nice, that I’m getting really hungry right now. I will try this recipe out. It’s my first time I visit your blog but I’m already a huge fan of your recipes!! :-)

    Keep posting Bea!

    Cheers from Europe

  61. Oh wow. I made this tonight and it was fabulous! I’m glad there were just 3 cups: one for me, my husband and 3-year old son, otherwise I might have eaten another!!
    Thanks for providing gluten-free recipes. I love your site and the photography is gorgeous. :)

  62. Pingback: Baked Fries and Chocolate Cake with Tahini

  63. Hello. i love your website and where can i find the magazine?
    what is the camera used for the photography! looks really good and reminds me of polaroids ! love it.
    best of luck. any chances of expansion to saudi arabia?

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  65. Pingback: GFCF molten chocolate and tahini cakes

  66. I just tried that receipe ad my kids just loved it thank you so much for sharing it with me ;)

  67. Tried the receipe again today for my big daughters birthday party and it was the runner on the party absoluty loved by the kids

  68. Pingback: Sans préambule « Tortore

  69. Pingback: Chocolate Tahini Bites – Lenten Sweet Treats | On Top Of Spaghetti

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