Start by pre-heating your oven to 350 degrees and grease a 10 in loose bottomed tart tin.

In a medium saucepan, melt down the butter. Once the butter is melted, turn the heat off and mix in the cocoa powder, oaxacan chocolate and mole negro, whisk until smooth.

Add in the sugar, salt, and vanilla and whisk to combine.

Add the eggs one at a time, fully incorporating the first before adding the second egg. Mix in the chocolate chunks and then fold in the flour and mix until it is fully incorporated.

Pour your batter into your tart tin and bake for 25-27 minutes. Set aside to cool.

To make the ganache: In a medium sized saucepan, bring your heavy cream to a boil. Once the heavy cream is boiling, add in your chocolate chunks and whisk until smooth. Let the ganache cool for a few minutes before pouring over your tart.

Garnish with sesame seeds.