Chocolate Tahini Jelly Roll

A classic childhood favorite, this chocolate cake roll combines chocolate with a halva twist. Rich and totally irresistible, this dessert is for chocolate lovers everywhere.


For the cake:

  • 4 eggs
  • 100g flour
  • 100g sugar
  • 1 pack baking powder
  • 1 tsp vanilla extract
  • pinch of salt

Vanilla filling:

  • 1 cup sweet cream
  • 1 cup milk
  • 1/2 pack instant pudding
  • 2 tsp powdered sugar
  • 1 tsp vanilla extract
  • 1/2 jar of “Achva chocolate sesame spread” (200g)

Jelly filling:

  • 750g pitted cherries
  • 1/4 cup red wine port
  • 400g sugar
  • 1 tbsp lemon juice
  • 1 cinnamon stick 

For garnish:

  • 100g dark chocolate
  • 1/2 cup cherries


  • Make the cherry syrup; combine all ingredients in a medium size pot, and set overnight at room temperature. The next day bring the mixture to a boil, then cook on low heat for an hour. 
  • Make the cake base; beat the eggs and sugar then add all cake ingredients and mix till you get a thick creamy mixture. 
  • Heat your oven to 180 degrees celsius, then spread evenly the cake mixture on a baking tray and bake for 10 min. 
  • Make the vanilla filling; in a mixer, whip all ingredients together until you get a thick cream texture. 
  • Spread a generous even layer of  vanilla filling on the cake, then the cherry filling. 
  • Roll your cake, and top with melted chocolate and cherries. 

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