SO GOOD. Bon Appetit.
2 large eggs
1 cup (100 g) blanched almond flour or almond meal
2 tbsp cornstarch
1/2 tsp baking powder
1 cup (packed; 200 g) light brown sugar
1/2 cup (40 g) Dutch-process cocoa powder
2 tsp vanilla bean paste or vanilla extract
1 cup (170 g) semisweet chocolate chips (about 50% cacao; preferably Guittard)
1/3 cup (75 g) well-stirred tahini
1/2 cup extra-virgin olive oil, plus more for skillet
1 tsp Diamond Crystal or 1/2 tsp Morton kosher salt
Vanilla ice cream (dairy-free if desired; for serving)
Flaky sea salt
Cake:
Preheat over to 350* and grease bottom of 9” skillet, cast iron with oil.
Whisk almond flour, cornstarch, and baking powder in a bowl until combined.
Whisk brown sugar, cocoa powder, vanilla, kosher salt, 1/2 cup oil, 1/4 cup room temp water in a large bowl until combined. Add eggs and whisk.
Using spatula, fold in dry ingredients and chocolate chips until incorporated.
Scrape batter into skillet and smooth.
Bake cake (test won’t work because it’s fudgy) for 20-30 minutes. Let cool.
Sauce:
While cake is baking, bring brown sugar, cocoa powder, 3/4 cup water to a boil.
Remove from heat and add chocolate chips and whisk.
Whisk in tahini, kosher salt, vanilla. Let thicken slightly and then cool 10-15 minutes.
Serve with ice cream and pinch of sea salt.