Chocolate sesame fondant

Chocolate sesame fondant

You must be logged in to favorite a recipe.Login

Thanks for your rating!

You must be logged in to rate a recipe. Login

  • 6
  • Easy
  • 20 minutes
  • 15 minutes
  • Nuy Red Muscadel 2014


  • 2 t cocoa powder
  • 100 g 70% dark chocolate
  • 50 g butter
  • 1 free-range egg
  • 1 free-range egg yolk
  • 20 g caster sugar
  • 3 T tahini
  • 2 T black coffee
  • 50 g flour, sifted

Cooking Instructions

Preheat the oven to 160°C. Grease and line a 20 cm springform cake tin and dust with cocoa powder.

Melt the chocolate and butter in a small bowl over a pan of simmering water. Remove from the heat and stir until smooth.

Beat the egg, egg yolk and sugar until pale and thick, then fold in the melted chocolate and tahini. Fold in the coffee, then the flour.

Pour the batter into the tin and bake for 15 minutes.

To serve, run a knife around the edge of the fondant and invert onto a plate.

Cook's note: My best chocolate cake baking tip is to add a shot of espresso to the batter for a roasted flavour.

Browse more chocolate recipes here.

Abigail Donnelly Recipe by: Abigail Donnelly
View all recipes

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

Social Media

Related Recipes