...When done right (I’m talking about whisking the eggs and gently folding in the ingredients), the intense chocolate flavor shines through a lightly textured center with a crackling crisp top and chewy edges.  
Recently, I’ve begun tampering with Claire Ptak’s chocolate sunken soufflé cake and I found that the addition of tahini to the cake batter takes it to a whole other level. The creamy tahini turns the originally dense cake into a silky and velvety consistency that melts in your mouth. Don’t worry about the savory/nutty notes of tahini, they’re very subtle and do not overpower the indulgent chocolate flavor.