This recipe is originally from Bonnie Stern in the National Post. We tried this for the holidays and instantly fell in love so we thought we would share it with you.
1 cup extra virgin olive oil
2 cups granulated sugar
5 large eggs
½ cup strong coffee at room temperature
2 tsp. pure vanilla extract
1 ¼ cups unbleached all-purpose flour
1 ¼ cups unsweetened cocoa
1 tsp. baking powder
¾ tsp. kosher salt
1 cup semi-sweet chocolate chunks
4 oz. halvah, diced into small cubes
½ cup raw tahini, stirred until smooth
1) Preheat oven to 350F and line a 9-inch by 13-inch. baking pan with parchment paper and spray with cooking spray.
2) In the bowl of a food processor fitted with the steel blade, process oil, sugar, eggs, coffee and vanilla.
3) In a separate bowl, whisk together the flour, cocoa, powder and salt.
4) Add the dry ingredients to the processor and pulse until just combined.
5) Add the chocolate chunks and halvah and fold in with a rubber spatula until just combined.
6) Transfer the batter to prepared baking pan. Drizzle tahini over the batter and swirl with the tip of a knife.
7) Bake 28-33 minutes. Allow to cool to room temperature then transfer to refrigerator in order to slice once chilled.
Science Fact of the Week:
Tahini is made of sesame seeds and is rich in vitamins and minerals which may promote healthy cell growth and prevent anemia. Tahini is high in healthy fats and amino acids, providing many nutritional benefits.