Chocolate Tahini Lava Cake
Faith Kennedy
Rated 5.0 stars by 1 users
Category
Dessert
Servings
2-4
Prep Time
20-25 minutes
Cook Time
30-35 minutes
Deeply rich and fudgy with a warm molten center, this lava cake brings together classic chocolate decadence with a twist of earthy tahini. The cake hides a gooey tahini ganache surprise inside and is finished with a gently sweet tahini swirl baked into the top.
Ingredients
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Lancaster No. 6 Skillet
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8 oz semi-sweet or dark chocolate (60–70%), chopped
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1 cup unsalted butter (2 sticks)
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1 cup powdered sugar
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4 large eggs
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4 egg yolks
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1/2 cup all-purpose flour
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2 teaspoons vanilla extract
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Pinch of salt
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1/2 cup dark chocolate chips or chopped chocolate
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1/4 cup tahini
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Pinch of salt
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1/4 cup tahini
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2 teaspoons maple syrup or powdered sugar
Tools
Cake Batter Ingredients:
Tahini Ganache Filling Ingredients:
Tahini Swirl Ingredients:
Directions
Preheat oven to 425°F. Grease your cast iron skillet with butter and lightly dust with cocoa powder.
In a heatproof bowl, melt chopped chocolate and butter over a double boiler or in short microwave bursts. Stir until smooth.
Remove from heat and whisk in powdered sugar until glossy.
Beat in eggs and yolks one at a time, then add vanilla and salt.
Fold in flour gently until just combined.
In a small bowl, mix ganache ingredients until smooth and thick.
In another small bowl, stir together tahini and maple syrup (or sugar) until pourable.
Pour half the batter into the skillet. Spoon the ganache mixture into the center. Top with remaining batter and smooth surface.
Drizzle tahini swirl over the top and use a skewer or knife to marble.
Bake for 12–15 minutes (6”), 15–18 minutes (8”), or 18–22 minutes (10”) until the edges are set but the center is still soft.
Let rest 5–10 minutes before serving. Serve warm with a sprinkle of flaky salt or a scoop of ice cream.
Recipe Note
Lancaster No. 8 Skillet Recipe
Cook Time: 15-18 minutes | Servings: 6-8
Cake Batter:
12 oz semi-sweet or dark chocolate, chopped
1 1/2 cups unsalted butter (3 sticks)
1 1/2 cups powdered sugar
6 large eggs
6 egg yolks
3/4 cup flour
3 teaspoons vanilla extract
Pinch of salt
Tahini Ganache:
3/4 cup chocolate
6 tablespoons tahini
Pinch of salt
Tahini Swirl:
6 tablespoons tahini
1 tablespoon maple syrup or powdered sugar
Lancaster No. 10 Skillet Recipe
Cook Time: 18-22 minutes | Servings: 8-10
Cake Batter:
16 oz semi-sweet or dark chocolate, chopped
2 cups unsalted butter (4 sticks)
2 cups powdered sugar
8 large eggs
8 egg yolks
1 cup flour
4 teaspoons vanilla extract
Pinch of salt
Tahini Ganache:
1 cup chocolate
1/2 cup tahini
Pinch of salt
Tahini Swirl:
1/2 cup tahini
1 tablespoon + 1 teaspoon maple syrup or powdered sugar