Tahini Hot Fudge Skillet Cake

bonappetit.com

snoozermoose

My goal in life is to pet all the dogs! Also, I'm obsessed with food.

subheading: CAKE:

½ cup extra-virgin olive oil, plus more for skillet

1 cup (100 g) blanched almond flour or almond meal

2 Tbsp. cornstarch

½ tsp. baking powder

1 cup (packed; 200 g) light brown sugar

½ cup (40 g) Dutch-process cocoa powder

2 tsp. vanilla bean paste or vanilla extract

1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt

2 large eggs

1 cup (170 g) semisweet chocolate chips (about 50% cacao; preferably Guittard)

subheading: SAUCE AND ASSEMBLY:

¼ cup (packed; 50 g) light brown sugar

2 Tbsp. Dutch-process cocoa powder

½ cup (85 g) semisweet chocolate chips (about 50% cacao; preferably Guittard)

⅓ cup (75 g) well-stirred tahini

1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt

1 tsp. vanilla bean paste or vanilla extract

Vanilla ice cream (dairy-free if desired; for serving)

Flaky sea salt

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