Choc Chilli Tahini Pudd
by Julie Le Clerc
INGREDIENTS:
3 tbsp hulled tahini (sesame paste)
1 tbsp icing sugar
120g butter, melted and cooled a little
½ cup firmly packed dark brown sugar
½ cup caster sugar
2 tsp vanilla extract
2 tsp Good Chow Chilli oil
2 large eggs, lightly beaten
½ cup plain flour (or gluten-free flour)
½ cup cocoa powder
50g dark chocolate, coarsely chopped
1 tbsp sesame seeds
Ice cream, to serve
Good Chow Everything Sauce, to serve
METHOD:
Position rack in the centre of the oven. Preheat oven to 180°C (160°C fan bake).
Spray a 20cm cast iron skillet with oil. If you don’t have a skillet then use a 20cm
springform cake tin.
In a small bowl, whisk the tahini and icing sugar together then set aside.
In a large mixing bowl, stir together the butter, sugars, vanilla and chilli oil until
just combined. Stir in the beaten eggs. Sift in the flour and cocoa and stir together until just combined, taking care not to over mix. Gently stir in the chocolate.
Spread the batter into the skillet and smooth the surface. Dollop the tahini mixture over the top and then use the tip of a knife or skewer to swirl it into the chocolate batter. Sprinkle with sesame seeds.
Bake for 30-35 minutes or until firm to the touch and the tahini no longer looks wet (this way it will be nice and fudgy in the middle).
Serve warm, with scoops of ice cream and drizzled with Good Chow Everything Sauce.
