Halvah Honey Sauce

• 1 cup heavy cream
• 3 tablespoons tahini
• 1 1/2 tablespoons honey, or to taste
• Pinch salt
• 1 ounce halvah (2 tablespoons, firmly packed)

1. In a saucepan, bring cream to a simmer.
2. Whisk in the tahini, honey and salt.
3. Simmer the mixture, whisking, until it thickens to a custardlike consistency, about 2 minutes.
4. Let mixture cool, then crumble in the halvah.
5. Serve sauce with the flourless chocolate cake.

heavy cream, tahini, honey, salt

Taken from cooking.nytimes.com/recipes/9386 (may not work)