Tahini Chocolate Skillet Cake with Collagen

1. Preheat oven to 350 degrees F
2. Brush 9" cast iron skillet inside with olive oil
3. Mix together almond flour, cornstarch and baking powder in small size bowl
4. Whisk Chocolate Enhanced Collagen, vanilla, salt, oil and water in a large bowl - add eggs and whisk until smooth 
5. Fold in dry ingredients into large bowl with rubber spatula - add chocolate chips and fold gently until smooth
6. Pour batter into skillet and smooth out top surface
7. Bake for 20-30 minutes until puffed and the top appears almost dry - do not over bake
8. Remove from oven and let cool in pan
9. While the cake is baking, make the chocolate tahini sauce
10. Whisk Chocolate Enhanced Collagen into water in saucepan and place over medium heat - whisk until dissolved
11. Off heat, add chocolate and whisk until smooth - stir in tahini, salt and vanilla - whisk until smooth
12. Let cool before serving
13. Drizzle as much sauce as desired onto semi-warm cake in pan and serve

TIP: Try this with our new LIMITED EDITION Chocolate Collagens: Dark Chocolate Strawberry, Dark Chocolate Caramel Macchiato & Dark Chocolate Chip Mint.