Triple Sesame Flourless Chocolate Cake
Author:
Servings
Makes a 6-inch cake
This Triple Sesame Flourless Chocolate Cake by @jolinfromscratch is deeply chocolatey with three layers of sesame woven in. Sesame oil melts right into the dark chocolate for that warm, roasted aroma, while sesame paste and black sesame powder add richness and a subtle nutty edge. Add a dollop of whipped cream and a drizzle of Sooki sesame oil, then try not to go eat the whole cake in one sitting.
Ingredients
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Neutral oil, for greasing
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170 g (6 oz) 70% dark chocolate, chopped
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3 large eggs, separated
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50 g (3 1/3 tbsp) Sooki sesame oil, plus more for topping
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20 g (1 tbsp) toasted sesame paste, well-stirred
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50 g + 50 g (1/4 cup + 1/4 cup) granulated sugar, divided
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5 g (1 tsp) vanilla extract
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1/4 tsp fine sea salt
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7 g (1/2 tbsp) black sesame powder
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7 g (1/2 tbsp) powdered sugar
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Soft whipped cream
Directions
Preheat the oven to 350ºF. Line the bottom of a 6-inch cake pan with a removable bottom with parchment paper and grease the sides with a neutral oil.
In a microwaveable bowl, add chopped chocolate. Microwave in 30-second increments until all the chocolate has melted, stirring in between each interval. Allow to cool while you work on the egg yolks.
In a mixing bowl, add egg yolks, Sooki sesame oil, sesame paste, 50 g of sugar, vanilla extract, and fine sea salt. Whisk together into a smooth mixture.
Once the chocolate is cool to the touch, pour it into the egg yolk mixture. Whisk to combine everything into a smooth mixture. Set aside.
Add the egg whites into a mixing bowl and whisk using a stand or hand mixer on high speed. When the egg whites start to turn white and frothy, slowly pour in the remaining 50 g of granulated sugar while the mixer runs. Whip until you reach satin-y, stiff peaks.
Use a spatula to add 1/3 of the whipped egg whites into the egg yolk and chocolate mixture. Fold until mostly combined. Repeat with another 1/3 of the egg whites. Repeat one more time with the remaining egg whites. Fold them in until just combined—just until when no white streaks remain.
Pour the batter into the pan and smooth out the top. Bake for 20 to 25 minutes. The cake will have puffed up slightly, with some cracks appearing on the top. Let cool for about 30 minutes before removing from the pan. The cake will deflate and continue to crack.
In a small bowl, whisk together the black sesame powder and powdered sugar. Dust this mixture over the cake, covering the top with a light layer. Slice the cake and serve each slice with softly-whipped cream and a drizzle of extra sesame oil.