Chocolate and tahini make a delicious goeey cake

April 26, 2010

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.
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Tagged as: Cakes , Chocolate , Dessert , French Inspired , Gluten Free , Life and Us
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93 Comments »

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  1. There is a window of eating perfection with molten cakes. That moment is chocolate bliss. :)

    Comment by Tracy — On April, 26th, 2010 at 12:56 pm

  2. That sounds and looks really scrumptious.. will try it :)

    Comment by Anita — On April, 26th, 2010 at 1:06 pm

  3. 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…

    Comment by clémence — On April, 26th, 2010 at 1:06 pm

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

    Comment by Alelunetta — On April, 26th, 2010 at 1:16 pm

  5. 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!

    Comment by sarah — On April, 26th, 2010 at 1:35 pm

  6. mmm delicious photo…

    Comment by My Delicious — On April, 26th, 2010 at 2:04 pm

  7. looks super yum!! cannot wait to try this–we are a chocoloving family, trying to be gluten free!

    Comment by Christine — On April, 26th, 2010 at 2:06 pm

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

    Comment by Sarka — On April, 26th, 2010 at 2:59 pm

  9. 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.

    Comment by Rose D. — On April, 26th, 2010 at 3:06 pm

  10. I just had to swallow the pooling spit in my mouth after those pictures. Torture! I must make.

    Comment by Deelish Dish — On April, 26th, 2010 at 3:13 pm

  11. 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

    Comment by zebulon — On April, 26th, 2010 at 3:42 pm

  12. This is such a great idea! Youre pictures made my day… not to mention the thoughts of serving this…. Thanks so much.

    Comment by Steph (Le Brunch Club) — On April, 26th, 2010 at 3:45 pm

  13. 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?

    Comment by Bron — On April, 26th, 2010 at 3:55 pm

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

    Comment by Juc — On April, 26th, 2010 at 4:27 pm

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

    Comment by Golubka — On April, 26th, 2010 at 4:35 pm

  16. What an uplifting post for a Monday. This may very well get me through the week. : )

    Comment by Morgan G — On April, 26th, 2010 at 5:09 pm

  17. chocolate…mm! love your photos!

    Comment by kat — On April, 26th, 2010 at 6:47 pm

  18. 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.

    Comment by Jacqui — On April, 26th, 2010 at 6:55 pm

  19. Lulu looks like she’s hailing a taxi:) So sweet!

    Comment by Monique — On April, 26th, 2010 at 7:11 pm

  20. I love the combo Tahini + Chocolate. Any idea how long I can keep Tahini paste in my fridge.? I have one opened jar but I am not sure whether it’s off or not .I assume not all Tahini pastes are the same : which one would you recommend?

    Comment by Gaelle@whatareyoufeedingyourkidsthesedays.com — On April, 26th, 2010 at 7:44 pm

  21. 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 ! ;)

    Comment by Vanille — On April, 26th, 2010 at 7:53 pm

  22. 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!

    Comment by Nisrine — On April, 26th, 2010 at 8:49 pm

  23. genius!

    Comment by Ladygrey — On April, 26th, 2010 at 9:05 pm

  24. 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”.

    Comment by laura — On April, 26th, 2010 at 9:22 pm

  25. Looks so yummy! Anything with chocolate sounds good by me.

    Comment by monica of hola!design — On April, 26th, 2010 at 9:56 pm

  26. Can I replace millet flour with regular flour?

    Comment by Elaine — On April, 26th, 2010 at 11:22 pm

  27. Chocolate and Tahini !!!!!? Amazing. A must try, of course.

    Comment by morgana — On April, 27th, 2010 at 1:39 am

  28. Tutto delizioso foto ricetta e bimba … ciao

    Comment by stefania.confidential — On April, 27th, 2010 at 1:54 am

  29. j’avais préparé des petits gâteaux au chocolat noir et à la pâte de sésame noir; avec quelques perles de chocolat blanc sur le dessus, j’en garde un très très bon souvenir :
    http://vanessacuisine.canalblog.com/tag/g%C3%A2teau%20moelleux

    Comment by vanessa — On April, 27th, 2010 at 2:14 am

  30. This looks scrumptious!!!

    Comment by Cherine — On April, 27th, 2010 at 3:03 am

  31. what a beautiful sight! wonderful recipe, hugs Ely

    Comment by Ely — On April, 27th, 2010 at 4:34 am

  32. Et moi qui me demandait comment je pouvais utiliser mon tahin acheté sur un coup de tête au magasin bio, cool, merci !

    Comment by So Coût de Fourchette — On April, 27th, 2010 at 5:35 am

  33. 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 !

    Comment by Bea — On April, 27th, 2010 at 6:21 am

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

    Comment by Sini — On April, 27th, 2010 at 6:55 am

  35. 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

    Comment by lauresophie — On April, 27th, 2010 at 7:31 am

  36. 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.

    Comment by maria — On April, 27th, 2010 at 8:09 am

  37. 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!

    Comment by Béa — On April, 27th, 2010 at 8:18 am

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

    Comment by Béa — On April, 27th, 2010 at 8:20 am

  39. 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

    Comment by laura ciavardini — On April, 27th, 2010 at 8:44 am

  40. Je ne sais pas ce que le mot “gooey” veut dire mais je l’imagine très bien!

    Comment by Miss Diane — On April, 27th, 2010 at 8:45 am

  41. Chocolate and tahini…wow! I can only imagine what a unique flavor this is!

    Comment by Nicole, RD — On April, 27th, 2010 at 8:51 am

  42. 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!

    Comment by Cait — On April, 27th, 2010 at 9:24 am

  43. Oh lovely Cait. Thanks so much for letting me know!

    Comment by Béa — On April, 27th, 2010 at 10:59 am

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

    Comment by Christine S. — On April, 27th, 2010 at 12:34 pm

  45. 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.

    Comment by Taylor — On April, 27th, 2010 at 1:24 pm

  46. I am going to try this one out, sounds easy and yummy!

    Comment by Yvonne — On April, 27th, 2010 at 3:18 pm

  47. Merci Béa! Je testerai la recette ce week-end :)

    Comment by Bea — On April, 27th, 2010 at 3:26 pm

  48. 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.

    Comment by Katie @ Cozydelicious — On April, 27th, 2010 at 8:30 pm

  49. Whoa, YUM. That’s so cool, sharing this with my friends from http://battledish.com now!

    Crystal
    You a fellow foodie from SF? Want to join me on our next dishcrawl in Sunnyvale at http://bit.ly/svypdishcrawl?

    Comment by Crystal @ Battledish — On April, 27th, 2010 at 9:02 pm

  50. These look beautiful and simple. I’m going to try them this weekend!

    Comment by Katharine @ agirlinmadrid.com — On April, 27th, 2010 at 11:48 pm

  51. Oh wow…this could totally be a perfect ending to a spring meal.

    Comment by Alta — On April, 28th, 2010 at 7:40 am

  52. 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!

    Comment by Silke — On April, 28th, 2010 at 6:38 pm

  53. Mmm that looks so yummy… love your photos!

    Comment by Melissa — On April, 29th, 2010 at 3:01 am

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

    Comment by nags — On April, 29th, 2010 at 4:22 am

  55. Hummm… that look so good…

    Comment by Le citron — On April, 29th, 2010 at 9:19 am

  56. This looks wonderful and intiguing! I already have millet flour from another gluten-free project I’m doing. All I need to get are the chocolate and tahini. Yum! I found your site through http://www.learnfoodphotography.com

    Comment by Z's Cup of Tea — On April, 29th, 2010 at 2:44 pm

  57. A lovely and unusual pairing the chocolate and tahini – a must try

    Comment by WizzyTheStick — On April, 29th, 2010 at 5:06 pm

  58. [...] this recipe from David Lebowitz’ basic vanilla recipe. It pairs ridiculously well with these sumptuous chocolate tahini cakes. Even better, the entire combination is [...]

    Pingback by Honey Recipes: Toasted Sesame Honey Ice Cream | mistress beek — On April, 30th, 2010 at 1:50 pm

  59. Be sure not to overcook! The cute cakes will look underdone when you pull them out.

    I made these last night with toasted sesame honey ice cream (http://bit.ly/9HYw0d) and it was otherworldly.

    Comment by Mistress Beek — On April, 30th, 2010 at 2:38 pm

  60. How clever – and completely delicious sounding too

    Comment by Charlie L-P — On May, 1st, 2010 at 4:20 am

  61. 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!

    Comment by Isabela — On May, 1st, 2010 at 12:12 pm

  62. 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.

    Comment by Béa — On May, 1st, 2010 at 2:45 pm

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

    Comment by joudie kalla — On May, 3rd, 2010 at 4:46 am

  64. 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!

    Comment by Juls @ Juls' Kitchen — On May, 3rd, 2010 at 7:40 am

  65. 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.

    Comment by Edible Vancouver — On May, 4th, 2010 at 10:22 am

  66. 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

    Comment by Cheap Cigars — On May, 4th, 2010 at 1:34 pm

  67. [...] is another surprise-dessert i made for my husband’s birthday. I found this recipe on the blog http://www.latartinegourmande.com/2010/04/26/chocolate-tahini-goeey-cake/ . I found it interesting to combine tahini and chocolate so i said why not try [...]

    Pingback by Tahini chocolate cake « Fragole E Farfalle — On May, 6th, 2010 at 2:47 am

  68. 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.

    Comment by maria — On May, 6th, 2010 at 3:33 am

  69. 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.

    Comment by sandra — On May, 7th, 2010 at 4:10 am

  70. I love it, thank you so much.
    A tray of these boosted my standing with the coworkers. ;-)

    Comment by USA Expat — On May, 7th, 2010 at 10:06 am

  71. 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.

    Comment by Elaine from Cookware Help — On May, 10th, 2010 at 6:19 am

  72. Wow who knew tahini was the secret? I’m going to try this on the weekend!

    Also have you seen this new east-meets-west foodie blog? Yummo! http://www.doublecrown-nyc.com/expeditioneast/

    Comment by Leslie — On May, 11th, 2010 at 6:52 am

  73. 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!

    Comment by Deena — On May, 15th, 2010 at 11:49 am

  74. Lulu is just ADORABLE! …and I’ve GOT to try this recipe!

    Comment by Elaine — On May, 15th, 2010 at 3:19 pm

  75. 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.

    Comment by Sammy — On May, 16th, 2010 at 10:22 pm

  76. tahini in a molten chocolate cake? i would have never thought! intrigued.

    Comment by The Purple Foodie — On May, 19th, 2010 at 12:30 am

  77. These photos are amazing. Love the saturated color!

    Comment by Gina Girardot Melton — On May, 20th, 2010 at 9:30 pm

  78. these look uh-mazing! thanks for sharing :O) xx

    Comment by betty — On May, 27th, 2010 at 12:55 am

  79. 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

    Comment by Kristina — On May, 27th, 2010 at 12:01 pm

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

    bonjourpetitoiseau.blogspot.com

    Comment by erica — On June, 2nd, 2010 at 1:29 pm

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

    Comment by katie o. — On June, 9th, 2010 at 3:50 pm

  82. it looks delicious!! and I bet it is =)

    http://www.modemuffins.blogpot.com

    Comment by MMM — On June, 11th, 2010 at 2:20 am

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

    Comment by Liliema — On June, 13th, 2010 at 7:08 am

  84. [...] Receptas iš La Tartine Gourmande/Recipe from La Tartine Gourmande/Ricetta dal sito La Tartine Gourmande. Grįžti į pradinį puslapį/Return to the main [...]

    Pingback by Pyragėlis su vulkanine skysto šokolado širdele — On June, 17th, 2010 at 3:00 pm

  85. 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?

    Comment by Jenni — On June, 17th, 2010 at 4:00 pm

  86. 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.

    Comment by Pavithra — On June, 20th, 2010 at 9:24 am

  87. 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!

    Comment by Béa — On June, 20th, 2010 at 7:08 pm

  88. [...] all time favourite cook book “Vegetarian Cooking for Everyone” by Deborah Maddison) and chocolate tahini cakes for dessert.  Peter’s not home until 8, so I should have enough time to get it mostly done. [...]

    Pingback by Bread « Learning To Garden — On June, 22nd, 2010 at 8:09 pm

  89. 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!

    Comment by Jenni — On June, 23rd, 2010 at 2:30 pm

  90. 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!

    Comment by marilyn cordell — On June, 26th, 2010 at 8:39 am

  91. 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

    Comment by lauresophie — On July, 27th, 2010 at 3:05 am

  92. [...] Ok, so what started out as an attempt to recreate La Tartine Gourmande’s Chocolate Tahini Pots de Creme, turned into something altogether more fabulous than [...]

    Pingback by Gluten Free Egg Free Molten Chocolate Fudge Brownies (Becci’s Wedding Bliss) | My Real Food Life — On July, 28th, 2010 at 10:25 am

  93. [...] the end, here is the recipe. I choose a gooey cake recipe, with chocolate and tahini, quite fuss free but with an interesting twist. I like gooey chocolate [...]

    Pingback by Warning: addictive! | La caffettiera rosa — On August, 23rd, 2010 at 4:35 am

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