Preheat the oven to 350°F (175°C). Grease 6 half-cup muffin molds with butter, then dust with cocoa powder and sprinkle sesame seeds at the bottom for an extra crunch.

Sift together ⅓ cup cocoa powder, ½ cup all-purpose flour, and a pinch of salt in a bowl and then set it aside for later use.

Melt 5½ ounces of dark chocolate and remaining butter in a heatproof bowl set over simmering water. Stir continuously until the mixture is smooth and melted.

Whisk together 3 large eggs and 1 cup superfine sugar in another bowl until the mixture becomes pale and fluffy, about 5 minutes.

Fold 5 tablespoons tahini into the egg mixture, then gently stir in the cooled chocolate mixture until well combined.

Gradually fold in the cocoa mixture until just combined. Don’t overmix; a few lumps are just fine!

Pour the batter into your prepared molds, filling each about three-quarters full, and place them on a baking sheet for stability.

Bake for 12-14 minutes. The cakes should be slightly underbaked in the center, giving them that delicious fudgy texture.

Cool for 20 minutes in the molds before gently unmolding. Dust with fresh lime zest and serve warm with crème fraîche or ice cream for an indulgent finish.