Hot chocolate pudding with tahini in coffee cups
4 servings
20 minutes
This hot chocolate pudding with tahini in coffee cups is an exquisite dessert inspired by Jewish culinary traditions. Tahini, widely used in Middle Eastern recipes, adds a delicate nutty note to the pudding that pairs beautifully with the deep flavor of dark chocolate. The velvety texture of the dessert is created by airy batter mixed with melted chocolate and whipped eggs. Baked in coffee cups, it takes on a cozy character as if made for leisurely enjoyment. Served slightly cooled, this pudding remains warm inside, allowing the melting milk chocolate to create a 'chocolate lava' effect. An ideal dessert for evening gatherings, it offers not only gastronomic pleasure but also a sense of home warmth.
1
Preheat the oven to 230 degrees.
2
Grease 3 large coffee cups with butter (of course, you can use pudding molds, but it's more interesting in cups).
- Chicken egg (large): 2 pieces
- Tahini: 40 g
3
In a bowl, mix crushed chocolate and tahini paste, place it in a water bath, and stir until melted into a smooth mixture.
- Dark chocolate 70%: 75 g
4
Using a mixer, beat the eggs with sugar and a pinch of salt until creamy and doubled in volume.
- Muscovado sugar: 30 g
- Sea salt: pinch
5
Add flour and chocolate mass to the eggs. Distribute two-thirds of the dough into cups, then place a piece of milk chocolate in each, and top with the remaining dough.
- Millet flour: 1 tablespoon
- Milk chocolate: 3 pieces
6
Bake for 10-12 minutes (the cooking time will affect the density of the dessert). Serve slightly cooled.