Chocolate Tahini Olive Oil Cake

• total time: 25 minutes

Ingredients

8 oz (225g / about 1 ⅓ cups) dark chocolate

½ cup olive oil

½ cup tahini

¾ cup sugar

4 large eggs

½ cup cocoa powder

½ tsp salt

1 tsp vanilla

Directions

Preheat oven to 350°F. Line an 8-inch pan.

Melt chocolate and olive oil together until smooth.

Whisk in tahini and sugar.

Add eggs one at a time, mixing well after each.

Stir in cocoa powder, salt, and vanilla.

Pour batter into the pan.

Drizzle a few tablespoons of tahini over the top and gently swirl.

Bake for 20–30 minutes, until the center is just set.

Let cool completely before slicing.

Optional but recommended: Finish with flaky salt before serving.

Note: If you don’t eat kitniyot, you can skip the tahini and increase the olive oil to ¾ cup. It will still be rich and fudgy!