Chocolate cake with fudge and tahini

Name: chocolate cake with fudge and tahini
Cook time: 35 min
Total time: 145 min
Yield: 12
Ingredients: 100 g extra pure chocolate; 100 g Johnny Doodle salted caramel fudge; 200 g unsalted butter extra to grease; 200 g light brown caster sugar; 1 mespoint salt; 4 medium sized egg; 200 g self raising flour; 8 g vanilla sugar; 150 g mild yogurt; 80 g tahini sesame paste

Homemade chocolate cake of extra pure chocole, fudge, yogurt and tahini sesame paste.

Ingredients

Kitchen Stuff

1 food processor or hand mixer
1 baking paper
1 spring form (∅ 24 cm)

Directions

Preheat the oven to 180 ° C.
Melt the chocolate au bain-marie. Halve the fudge in width.
Put the butter with the caster sugar and salt in a bowl and beat for 15 minutes with a food processor or hand mixer into an airy cream.
Beat the eggs one by one. Only add a new egg if the previous one is completely included.
Sift the flour over the butter mixture and gently mix with a spatula.
Fold in the vanilla sugar, the melted chocolate and the yogurt. Then spat through the fudge and the tahini.
Line the spring form with the baking paper and grease the edges with butter.
Pour the batter into the mold and smooth. Place dots of the tahini over the batter on different spots.
Use a skewer to make nice, elegant curls through the mixture to create a marble pattern and cook in the middle of the oven for about 50 minutes.
If necessary, check the doneness with a skewer. Stick the skewer in the middle of the cake. If the skewer is clean, the cake is done.
Remove from the oven and leave in the mold to cool for at least 1 hour on a rack. Cut into beautiful dots.