SOOM CHOCOLATE TAHINI CAKES

These three sisters have got it all down pat. Their Soom tahini’s are to die for!

Really.

The Soom Company is made up of three sisters, Shelby, Jackie and Amy who worship the sesame seed, with good reason. It’s so good for you in so many ways, but let’s talk first about the taste. My husband hates things with tahini – but not with theirs! True story.

The three sisters decided to call the company Soom Foods because soom soom is sesame in Hebrew.

Tahini is a versatile “paste” made from sesame seeds, which are high in protein, calcium, omega-3, six fatty acids and antioxidants. Soom only uses sesame seeds from Ethiopia – the very best place for them. They produce and package their product in Israel and import it to sell in the US. The chocolate tahini is peanut-free, dairy-free, gluten-free, kosher, no added oils… and only 10 grams of sugar!
 

This Soom Chocolate Sesame Spread tastes so naughty, but it’s actually good for you! It’s like if Nutella had a soul, it would be Soom! The indulgence of chocolate with the nourishment of sesame.

So dig in and spread on ANYTHING.

Here it is on ice cream – so smooth, so yummy, so delicious.

Their website has lots of recipes using their regular tahini and the chocolate variety.

And then I made these cakes. So good…

Make with LOVE and enjoy!

SOOM CHOCOLATE TAHINI CAKES – serves 6

8 Tbs. unsalted butter, plus more for greasing pans
½ cup unsweetened cocoa, plus more for pans
2 – 3 Tbs. toasted sesame seeds
½  cup all-purpose flour
2 pinches of salt
1/3 cup Soom Chocolate Sesame Spread
3 large eggs
¾ cup superfine sugar
Zest of 1 lime (optional)
Ice cream, for serving
Fresh mint for garnish

Heat oven to 350 degrees. Use extra 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 1/2 cup cocoa with the flour and the salt. Set aside.

Melt 8 Tbs. 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 and all melted. Set aside.

Using an electric beater, whisk eggs. Add sugar and beat until pale and fluffy, about 5 minutes. Beat in the Soom Chocolate Tahini on a low speed. Add in the cooled melted butter. Fold in the cocoa/flour mixture by hand with a spatula, until thoroughly combined.

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. 12 minutes was perfect in my oven.

Cool for 20 minutes or more before unmolding. Dust tops with lime zest and serve with ice cream or just serve with ice cream and mint garnish. The center of the cake should be warm, wonderful, and gooey.

Serve with LOVE and enjoy!!!