|100 g||unsweetened cocoa powder|
|¼ tsp||flaky sea salt|
|1 tsp||baking powder|
|1 tsp||baking soda|
|½ tsp||ground nutmeg|
|150 ml||vegetable oil|
|460 ml||heavy cream|
|20 g||unsalted butter|
|1 tsp||vanilla extract|
|1½ tsp||whipped cream stabilizer|
|unsalted butter (for greasing)|
|black sesame seeds (for garnish)|
Preheat oven to 180°C/350°F. Grease a springform pan and line the bottom with parchment paper. Mix flour, baking powder, baking soda, salt, cocoa powder, and ground nutmeg in a bowl. Beat eggs with some sugar in a kitchen machine until fluffy, approx. 5 min. Slowly pour in the oil and most of the espresso then, spoon by spoon, add the dry ingredients. Pour batter into the prepared pan and bake for approx. 40 – 50 min. or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and let cool.
In the meantime, in a small pot over medium heat, caramelize some sugar. Once amber in color and completely melted, add some heavy cream and swirl the pan to combine. Use a rubber spatula to stir until a smooth caramel forms. Remove from heat and stir in the butter. Let cool slightly before adding flaky sea salt. Set aside.
To make the frosting, beat the remaining heavy cream with the remaining sugar, vanilla extract, and whipped cream stabilizer in a kitchen machine with whisk. Once fluffy, approx. 7 min., add tahini and whip just to combine.