Maple Tahini Chocolate Skillet Cake

Preheat the oven to 350°F. 

In an 8" or 10" ovenproof skillet, melt the butter over medium heat. Remove from the heat and let it cool slightly. 

Meanwhile, in a small bowl, mix the tahini and maple syrup until smooth. If the mixture is thick or grainy, add cold water, 1 tablespoon at a time, whisking until it smooths out and becomes shiny. (You may need up to 3 tablespoons or 43g.) Set the tahini mixture aside. 

Whisk the brown sugar into the melted butter in the skillet until no lumps remain, then whisk in the eggs, one at a time, until the mixture is shiny and smooth. Whisk in the vanilla.  

Add the flour, cocoa, baking powder, and salt and whisk vigorously to combine. Smooth the top of the batter. 

Dollop the tahini mixture all over the top of the batter, then use a toothpick or a butter knife to swirl it in a decorative pattern.  

Bake the chocolate skillet cake for 18 to 20 minutes, until the cake is just set and a toothpick or thin knife inserted into the center comes out with a few moist crumbs attached. (It’s better to underbake than overbake this cake.)  

Set the skillet on a rack to cool slightly. 

Serve the cake warm, topped with ice cream, if desired. Store leftovers in an airtight container at room temperature for up to 3 days.