Tahini caramel chocolate truffle torte

This luxurious cake is almost like a chocolate truffle in cake form. The nuttiness from the sesame seed paste works fantastically well with the caramel and chocolate.

Tahini caramel chocolate truffle torte. Credit: Rachel Khoo's Chocolat

• serves

  8-10

• prep

  15 minutes

• cook

  20 minutes

• difficulty

  Easy

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Ingredients

Tahini caramel

• 300 g caster sugar
• 150 g unsalted butter
• 120 ml double cream
• 200 g tahini
• 160 g cornflakes (see Note)

Chocolate ganache

• 150 g dark chocolate, finely chopped
• 150 ml double cream
• A generous pinch sea salt flakes, plus a little for garnish

To serve

• 200 g crème fraiche

Setting time: 1hour.

Instructions

1. Line a 20 cm cake tin with baking paper.
2. Start by making the caramel: Pour half of the caster sugar into a large, light-bottomed pan, making sure it covers the base. Place on a high heat. When the sugar starts melting, sprinkle on the rest in the patches where it melts. Do not stir the sugar but swirl the pan.
3. When the sugar has reached a deep dark brown colour, take off the heat and add the other caramel ingredients. Be careful as the caramel may splutter. Whisk until combined and pour half of it over the cornflakes in a heatproof bowl. Mix the cornflakes until well coated and pour into the cake tin. Press down so the base is even and completely covered (you want to avoid any holes). Pour on the remaining caramel. Place in the fridge to chill and set.
4. Meanwhile make the ganache: Bring the cream and salt to the boil in a medium pot. Take off the heat and leave to stand for a minute before pouring onto the chopped chocolate in a heatproof bowl. Leave to stand for 5 minutes before stirring until the chocolate is melted.
5. Remove the torte base from the fridge and pour on the chocolate. Place back in the fridge for an hour.
6. Take out of the fridge at least 30 minutes before serving. Slice into slivers using a knife dipped into boiling water and sprinkle each slice with a little sea salt. Serve with a dollop of thick crème fraiche.

Note

• The torte can be made two days in advance. Keep in an airtight container in the fridge. Serve at room temperature.
• Tahini could be replaced with a sugar free smooth nut butter or if you don’t mind a chunky texture to your caramel, crunchy peanut butter.
• You could make the caramel another time to serve drizzled over ice cream or even an apple tart. You could fold the cooled caramel into buttercream to frost a layer cake. You could fold the cooled caramel into whipped cream and fill profiteroles with it.
• Using cornflakes here is like a cheat version of using feuilletine - a thin crispy wafer, broken into shards, which is used in French pastry. It’s hard to make at home and is very difficult to buy so cornflakes make the perfect crispy substitute. You could also use crushed up ice cream cones or wafer cookies instead.
• If you want this to be a gluten-free recipe, use gluten-free cornflakes.
  

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Rachel Khoo's Chocolat

series • 

cooking

PG

series • 

cooking

PG