Tahini Chocolate Cakes

• unsalted butter↗10 tablespoons

  plus more for greasing pans

• unsweetened cocoa powder↗1⁄3 cup

  plus more for pans

• sesame seeds↗3 tablespoons
• all-purpose flour↗1⁄2 cup
• salt↗1
• 70% dark chocolate↗5 1⁄2 ounces

  in pieces

• large eggs↗3
• superfine sugar↗1 cup
• tahini↗5 tablespoons
• lime↗1

  zest of

• creme fraiche or ice cream↗

  for serving

Step-by-step instructions

1. 1

   Heat oven to 350 degrees. Use butter to grease 6 half-cup muffin molds or similar, or use smaller molds. Dust molds with cocoa and sprinkle the sesame seeds in the bottom of each. Sift together remaining 1/3 cup cocoa with the flour and a pinch of salt. Set aside.

2. 2

   Melt chocolate and remaining 10 tablespoons butter in a heatproof bowl over simmering water, or in a small, heavy saucepan on very low heat. (Watch carefully if using a saucepan.) When almost completely melted, remove from heat and stir until smooth. Set aside.

3. 3

   Using a whisk or electric beater, whisk eggs and sugar together until pale and fluffy, about 5 minutes. Stir a little of this mixture into the tahini to lighten it, then stir the tahini into the egg mixture. Stir in the cooled chocolate mixture. Fold in the cocoa mixture.

4. 4

   Pour the batter into the molds and set molds on a baking sheet. Place in the oven and bake 12 to 14 minutes, less for smaller molds. A skewer or toothpick inserted in the middle should not come out clean.

5. 5

   Cool 20 minutes or more before unmolding. Dust tops with lime zest and serve with crème fraîche or ice cream.