This unusual and rich chocolate cake makes a great centerpiece for any celebratory spread. It’s easy to make yet tastes delicious. The addition of runny honey and crunchy sesame snaps in the layers really enhances the texture. The decoration can be kept simple with broken sesame snaps and cake offcuts scattered across the top. In addition, I used a chocolate ganache drip topping, candied orange slices, chocolate-dipped frosted cranberries, and a Schleich moose. The perfect mountain scene for my son’s 5th birthday.

Chocolate, Tahini and Honey Cake Recipe

INGREDIENTS

For the Cake:
250g butter (9oz)
125g chocolate (4.5oz)
185g soft light brown sugar (6.5oz)
75g caster sugar (2.5oz)
Sea salt
5 large eggs
1 tsp good-quality vanilla extract
75g ground almonds(2.5oz)
150g wholemeal self-raising flour (5oz)
100g rye or wholemeal flour (3.5oz)
1 ¼ tsp baking powder
½ tsp bicarbonate of soda (baking soda)

For the Buttercream:
300g butter (10.5oz)
600g icing sugar (1lb 5oz)
4 tbsp tahini
125g runny honey (4.5oz)
2 packets sesame snaps (60g/2oz)
Black sesame seeds to decorate

INSTRUCTIONS

For the Cake:

1. Grease and line a 20cm/8-inch cake tin. Preheat the oven to 180C/350F/gas 4 then place a large pan on low heat and pour in 125ml water. Dot in the butter and break in the chocolate. Add the soft light brown sugar, caster sugar, and a pinch of salt. Melt over a low heat and whisk until smooth. Remove the pan from the heat and leave to cool for 12-15 minutes before whisking in the eggs, vanilla, and ground almonds.
2. In a large mixing bowl, whisk together the flour, baking powder, and bicarbonate of soda (baking soda) then slowly pour into the molten chocolate mixture, whisking constantly until you have a smooth batter. Pour the mixture into the cake tin and pop in the oven for 55 minutes. When done, leave in the tin for 10 minutes, then transfer it to a cooling rack, leaving to cool completely. When cooled, cut off the top if it has peaked a little (keep this to one side for decorating). Slice horizontally into 3 equal layers.

For the Buttercream:

1. Beat the butter in a freestanding mixer until pale and creamy. Sift in half the icing sugar and beat until smooth, then repeat with the remaining icing sugar. Beat for a further 4 minutes, then add the tahini and 50g (2oz) of honey, beating for 1 more minute until smooth.

Layering the Cake:

1. Dot a little buttercream on a cake stand and place one of the layers on top. Spoon on a quarter of the buttercream and use a spatula to level it. Drizzle with a little honey, sprinkle over a layer of the smashed sesame snaps, and top with the second sponge. Repeat, then top with the final sponge. Finish the cake by covering it with the remaining buttercream.

Decoration

Break up the remaining sesame snaps to decorate, along with any extra sponge.

Photograph and recipe adaptation by Ruth Greany. The original recipe from Olive Magazine appears here.

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Why should the littles have all the fun at Halloween? Those of us who’ve achieved our age of majority might like a treat that isn’t wrapped in foil or a garish-branded wrapper. We might like something hauntingly delicious… and we might even like seconds and thirds if what’s on offer has layers of Earl Grey caramel filling and rich chocolate ganache nested into a cocoa crust and drizzled with honey caramel. The flavors will revisit your mind when you least expect it. But since this specter will simply drive you into the kitchen rather than into madness, you will welcome the experience!

Earl of Darkness Chocolate Tart

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• Author: Anna Franklin

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Description

A darkly delicious tart for Halloween!

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Ingredients

Scale 1x2x3x

For the crust:

• 10 tbsp unsalted butter, softened
• ¼ cup granulated sugar
• ¼ cup cocoa powder
• 1 ½ cups all-purpose flour
• 2 egg yolks
• ½ tsp sea salt
• 1 bag dried beans, for blind baking

For the earl grey caramel:

• 1 1/3 cups granulated sugar
• ½ cup heavy cream
• 4 bags of Earl Grey tea
• ½ cup water
• 6 tbsp unsalted butter, cut into pieces
• 1/2 tsp sea salt
• 3 tbsp honey

For the chocolate ganache:

• 4 oz dark chocolate, chopped
• ½ cup heavy cream
• Flaky sea salt, for garnishing

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Instructions

For the crust:

1. Preheat the oven to 350 degrees.
2. In the bowl of a food processor fitted with the blade attachment, add the butter, sugar, cocoa powder, flour, egg yolks, and salt. Pulse until combined and a dough forms (it may not fully form into a ball, but easily pinches together to hold its shape between two fingers).
3. Press the dough evenly into the bottom and up the sides of a 9 ½-10-inch tart plate with a removable bottom.
4. Prick the crust all over with a fork. Crunch up a piece of parchment paper and lay into the tart shell. Fill the shell with baking beans (this process is called blind baking). Bake for 15 minutes with the beans, then remove the tart shell and place the beans into a heatproof bowl. Return the tart shell to the oven for another 2 minutes to gently bake the bottom crust that was covered by the beans. Remove from the oven and transfer to a wire baking rack to cool completely.

For the earl grey caramel:

1. Place the sugar and water in a medium saucepan. Swirl around with your finger until the sugar is the consistency of wet sand. Be sure not to get sugar crystals on the side of the pot, they can burn and break the caramel. Just swirl the pan occasionally to help the sugar evenly cook.
2. While the sugar is cooking, microwave the heavy cream for 1½ minutes or until the cream is very hot; steep with 4 Earl Grey tea bags.
3. Once the caramel turns blonde in color, remove the pan from the heat and carefully pour the heavy cream into the mixture and whisk to combine: the mixture will sputter, so be sure to hold the whisk with an oven mitt to avoid burning yourself! When you begin whisking, the mixture may seize up, but continue mixing and return the pan to low heat. The cream will soon melt into the caramel and become smooth and creamy.
4. Gently whisk in the butter and the salt. The mixture will bubble. Continue to simmer until thickened, about 2-3 minutes, whisking frequently.The caramel should be glossy and you see nice ribbons of caramel when whisking. To see if the caramel is ready to remove from the heat, dip a metal spoon into the caramel; it should easily coat the back of the spoon nicely. Allow the caramel on the spoon to cool slightly, then carefully run your finger down the center of the caramel on the back of the spoon and the canal in the caramel should be able to hold its shape.
5. Remove from the heat and whisk another 2-3 minutes to allow the caramel to begin cooling. The caramel will continue to thicken as it cools. Whisk in the honey once it’s slightly cooled and allow the caramel to cool for another 20 minutes or so, stirring occasionally, before pouring into the tart shell; this allows the caramel to thicken even more. Pour into the tart shell and refrigerate for an hour or two until set.

For the chocolate ganache:

1. Place the chocolate in a heat-proof bowl. Heat the cream in a medium saucepan over medium-low heat. Once simmering, pour the cream over the chocolate and allow the chocolate to sit for a couple of minutes, then stir to combine until a smooth ganache forms.
2. Pour over the chilled tart and top with flaky sea salt. Place back into the fridge to set for another hour.
3. When ready to serve, remove the tart from the tart shell, slice,and serve. After slicing, feel free to let the slices sit out at room temperature for 15 minutes or so. Store the tart covered in the fridge for up to 3 days.

Recipe and Styling by Anna Franklin
Story by Keith Recker
Photography by Laura Petrilla

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Biscochitos are a New Mexico dessert staple that if you haven’t tried, you’re just missing out. These famous cookies use a simple butter cookie with anise, sugar, and cinnamon, it’s sugar and spice and everything nice. In this biscochitos recipe, we elevate the traditional cookie with green chiles — it may just become your new favorite dessert topping.

When Did Bischochitos Become New Mexico’s Cookie?

Biscochitos are a traditional New Mexican cookie with a long history. They are believed to have originated with the Spanish colonists who brought their baking traditions to the region. The word is actually even translates to a form of “biscuit” in English. Over time, the recipe evolved, incorporating local ingredients and cultural influences. It was finally named the cookie of New Mexico in 1989 with New Mexico House Bill 406.Today, biscochitos are a cherished part of New Mexican culture and cuisine, often enjoyed during holidays, special occasions, or really whenever the craving hits. They also continue to have twists added on to them such as the green chile type below or our Bisco-Chai-tos infused with a chai finish.

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Green Chile Biscochitos

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• Author: Gabe Gomez

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Description

A spiced up version of the Biscochito!

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Ingredients

Scale 1x2x3x

For the dough:

• 2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1 tsp anise seeds
• 1 tbsp roasted mild green chilies, finely chopped
• 1 egg

For the topping:

• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon

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Instructions

1. Preheat the oven to 350°F.
2. In a bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
3. In a separate large bowl, cream together the softened butter and 1/2 cup of granulated sugar.
4. Add the anise seeds and finely chopped roasted green chilies to the butter-sugar mixture. Mix until thoroughly combined.
5. Beat in the egg until the mixture achieves a smooth consistency.
6. Add the dry flour mixture to the wet ingredients. Mix until a soft dough forms.
7. On a floured surface, roll out the dough to approximately 1/4 inch thickness.
8. Use cookie cutters to create shapes from the dough. Traditional biscochitos often take the form of stars or other decorative figures.
9. In a small bowl, combine 1/4 cup of granulated sugar with the ground cinnamon for the topping.
10. Place the cut-out dough shapes onto baking sheets lined with parchment paper, ensuring some space between each cookie. Sprinkle the cinnamon-sugar mixture over the top of each cookie.
11. Bake in the oven for 10 to 12 minutes or until a light brown hue.
12. Once baked, remove the cookies from the oven and allow them to cool on the baking sheets for a few minutes. Then, transfer them to a wire rack to cool completely.

Recipe by Gabe Gomez
Food by Kristen Palmer
Styling by Anna Franklin
Photography by Dave Bryce

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