Skip to main content

{Gluten-Free} Black Tahini-Chocolate Bundt with Ganache #PeoplehoodoftheTravelingSwirlyPan


My time with Dorothy (she's a bundt pan) and Toto (he's a journal) - for the Peoplehood of the Traveling Swirly Pan - is drawing to a close. I'm hoping to squeeze in one more adventure before I need to wrap them up and send them off to the next baker.

You can read more about the Peoplehood of the Traveling Swirly Pan and see my first recipe with Dorothy (herewhen I made a Gluten-free Bourbon Gingerbread with Prickly Pear Lemon Curd...and my third recipe (here) when I made a Gluten-free Hot Milk-Matcha Bundt with Chocolate Silk Sauce.

I can count. Really. My second adventure was a complete and total flop. So, I didn't share that recipe on the blog or with the #PeoplehoodoftheTravelingSwirlyPan. Flops are how you know you're stretching your culinary competence, right? While they aren't a success, they are necessary to becoming a better cook!


I decided that I would make a chocolate cake for my fourth Dorothy attempt - but not just any chocolate cake. Of course I needed to shake things up and decided to add some black tahini to the cake.


Tahini adds something decidedly savory to the cake which makes my savory-loving palate happy. But, to make the other members of my household happy, I slathered it all with chocolate ganache.

Ingredients

Cake
  • 1-1/4 C butter, plus some for greasing
  • unsweetened cocoa powder for dusting pan
  • 1/4 C unsulphered molasses
  • 1/4 C black tahini
  • 1/4 C tahini
  • 1/4 C cold coffee
  • 1 C organic granulated sugar
  • 1-1/2 C rice flour
  • 1 C buckwheat flour
  • 1 C ground almonds
  • 1 T baking powder
  • 1 C sour cream
  • 2 eggs
Ganache
  • 3 oz dark chocolate, chunks
  • 1/2 C organic heavy cream
  • 2 T organic granulated sugar
  • 1 T butter


Procedure

Cake
Preheat the oven to 350 degree F. Butter bundt pan and dust the pan with unsweetened cocoa powder to prevent sticking.

Melt the butter. In  large mixing bowl, whisk together molasses, tahini, black tahini, sugar, cold coffee, eggs, and sour cream. Pour in the melted butter and stir until well-combined. Add in dry ingredients and stir till completely moistened. Spoon into buttered cake pan.

Bake for 1 hour or till a toothpick inserted comes out clean. Let cool in pan for 10 minutes before inverting onto a wire rack. Let cool for another 10 to 15 minutes.


Ganache
Place everything except for the cream in a mixing bowl. In a small saucepan, heat the cream until small bubbles form around the edge of the pan. Pour the cream into the mixing bowl, making sure that the chocolate is completely submerged. Let sit for 3 minutes. Whisk till smooth.

Divide ganache in half and place 1 bowl of ganache in the freezer for a quick chill. Let the other bowl sit at room temperature to keep it at sauce-consistency.


Once cool, spoon cooled ganache into the swirls. To serve, drizzle liquid ganache onto your serving plates. Place slices of cake on top of the drizzle. Enjoy!


*This blog currently has a partnership with Amazon.com in their affiliate program, which gives me a small percentage of sales if you buy a product through a link on my blog. It doesn't cost you anything more. If you are uncomfortable with this, feel free to go directly to Amazon.com and search for the item of your choice.

Comments

  1. You had me at chocolate cake! ; ) I'm not sure about the tahini part since I've never had it.

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an