Ingredients
Makes 6 servings
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
Instructions:
Preheat to 350*
Grease 9” ovenproof cast iron skillet with oil.
Whisk almond four, cornstarch, and baking powder in a medium bowl.
Whisk brown sugar, cocoa powder, vanilla, kosher salt, 1/2 cup oil, 1/4 cup room temp water in large bowl until combined.
Add eggs and whisk to combine.
Using spatula, dry ingredients and chocolate chips until incorporated scraping down sids. Scrape batter into skillet.
Bake cake until puffy and set with no spots (cake is fudgy) 20-30 minutes. Let cool slightly.
Sauce:
While cake is baking, bring brown sugar, cocoa powder, 3/4 cup water to a boil in a saucepan over medium-high whisking. Remove from heat, add chocolate chips, whisk until melted. Whisk in tahini, salt, and vanila (mixture will thicken once tahini is added). Let cool 10-15 minutes.
To serve, scoop ice cream onto warm cake.