Chocolate Tahini Rum Cake

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 300 g tahini
• 300 g icing sugar
• 300 g plain flour
• 200 g dark chocolate couverture (with 55% cocoa)
• 200 g dark rum (or cognac)
• 100 g orange juice (freshly squeezed only)
• 1 teaspoon baking powder (heaped)

Recipe

• 1 preheat oven to 180 degrees centigrade.
• 2 prepare the 24cm baking pan. brush corn oil over the surface of the pan and then coat with sugar by adding in a cup, swirling it around until it covers the inside surface of the pan and then tipping out the excess onto a sheet of grease-proof paper. it can then be folded and poured back into the sugar canister.
• 3 in a large bowl mix the tahini with a whisk so that any oil which had separated in the jar is incorporated.
• 4 add rum, orange juice and combine, then add icing sugar.
• 5 melt the chocolate in the microwave or in a double boiler and add to the mixture.
• 6 finally add the flour and a heaped teaspoon of baking powder and combine with the whisk. it will become quite thick with the addition of the flour.
• 7 pour into the pan and bake for 20-30 minutes or until the cake starts to smell good and comes away from the sides slightly.
• 8 turn out onto a wire rack and cool. serve slightly warm with whipped cream.
• 9 note: that it will not rise so the pan should be full to the top. also, the sugar coating makes the outside of the cake crunchy and sweet.