FLOURLESS CHOCOLATE CAKE WITH HALVAH HONEY SAUCE

Flourless Chocolate Cake With Halvah Honey Sauce image

Egg whites give this intensely rich cake its leavening and delicate texture, while a halvah honey sauce elevates it to something entirely new. It is an easy cake to make, and works beautifully even without the sauce, making it perfect for Passover. And it takes almost no time at all.

Provided by Melissa Clark

Categories dessert

Time 45m

Yield 10 to 12 servings

Number Of Ingredients 12

Ingredients

Butter and flour (or cocoa powder), for pan
1/2 cup (1 stick) unsalted butter
8 ounces bittersweet chocolate, chopped
1 tablespoon brandy or rum
6 large eggs, separated
1/2 cup plus 2 tablespoons sugar
Pinch of salt
1 cup heavy cream
3 tablespoons tahini
1 1/2 tablespoons honey, or to taste
Pinch salt
1 ounce halvah (2 tablespoons, firmly packed)

Steps:

Heat oven to 350 degrees. Grease and flour a 9-inch springform pan, line it with parchment paper, and grease and flour parchment.
In a saucepan over medium-low heat, melt 1/2 cup butter, then add chocolate. Melt, stirring frequently, until just smooth. Remove from heat, whisk in brandy or rum, and let cool.
In a large bowl, whisk egg yolks with 1/2 cup sugar and the salt, then whisk in cooled chocolate mixture.
In an electric mixer on medium speed, beat egg whites to soft peaks. Gradually add remaining 2 tablespoons sugar, and beat to stiff peaks.
Stir a little of the whites into chocolate mixture to lighten it, then gently fold all the whites into chocolate. Scrape batter into prepared pan, and bake until cake springs back when gently touched in center and a toothpick inserted in center comes out with some crumbs attached, about 35 minutes. Transfer to a wire rack, and let cool for 20 minutes, then turn cake out onto rack, and cool completely. Wrap well, and refrigerate for at least 3 hours or overnight to firm texture.
Make the halvah honey sauce: In a saucepan, bring cream to a simmer. Whisk in the tahini, honey and salt. Simmer the mixture, whisking, until it thickens to a custardlike consistency, about 2 minutes. Let mixture cool, then crumble in the halvah. To serve, drizzle sauce generously over the whole cake or individual slices.

Nutrition Facts : @context http, Calories 348, UnsaturatedFat 10 grams, Carbohydrate 27 grams, Fat 26 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 14 grams, Sodium 99 milligrams, Sugar 24 grams, TransFat 0 grams