Carosesa, walnut and chocolate torte

Published: 2020-07-21 / Author: Lake Country House Hotel
Design Flourish

Carosesa, Walnut and Chocolate Torte

A decadent torte using Carosesa, which is a delicious mix of carob and tahini that has been blended into a rich vegan butter. It lends the torte a pleasant nuttiness with the warmth of chocolate from the carob.

I have served the torte with roasted walnut praline and confit lemon, which offsets all the dark, deep and rich flavours beautifully.


60g Carosesa or melted dark chocolate 
110g 70% chocolate 
90g walnuts 
80g bread crumbs 
110g butter 
120g castor sugar 
3 eggs 

Chocolate ganache:
80g 70% chocolate 
80g double cream 
1 teaspoon of Carosesa or sesame oil 

Walnut praline:
100g Castor sugar 
100g walnuts, roasted 

Lemon confit:
1 lemon, preferably unwaxed
50g sugar 


To make the Torte:

1. Pre heat the oven to 160*C. Place the walnuts and breadcrumbs in a blender. Blend to a coarse crumb. This can be chopped by hand but the key is not to over work it as it will become oily. Separate two table spoons of the mix and set aside. 

2. Place the chocolate, carosesa and butter in and bowl. Place over a pan of simmering water and allow to melt gently.

3. Stir in the main lot of walnut and bread crumbs and take off the heat. Brush a Tart case/tin with melted butter and scatter the remaining crumb in the bottom. 

4. Meanwhile, in a separate bowl or mixer, whisk the eggs and sugar together until double in volume, thick and glossy. 

5. Add the eggs to the melted chocolate mix and gently fold in. 

6. Evenly pour the chocolate and walnut mixture into your prepared tart case. 

7. Place in a preheated oven and cook for 20 minutes or until a light crust has formed on top and the torte is just set and cooked through. 

8. Remove from the oven and allow to cool. 

To make the ganache (the topping):

1. Bring the cream to the boil, remove from the heat and stir in the chocolate until it is smooth and glossy. Whisk in the carosesa. 

2. Using a palette knife evenly spread the ganache over the top of the torte and and place in the refrigerator to set before serving.

Walnut praline:

1. Place the sugar in a dry pan and turn up to a medium high heat.

2. Gently shake the pan to incorporate the sugar evenly as it starts to melt. Cook the sugar to a dark amber caramel being extra careful not to touch or spill the caramel. 

3. Remove from the heat and stir in the walnuts. Transfer onto a lightly greased baking tray and allow to cool to firm up.

4. Once cool you can smash the praline with a rolling pin into bite size pieces.

Confit lemon:

1. Using a peeler, peel strips off the lemon. Try and avoid getting any pith as it is bitter. Cut the peel into thin strips. 

2. Place the lemon peel in a pan and cover with water. Bring to the boil and strain. Place the peel back in a pan and cover with cold water. Repeat this process 3 times. It will draw the bitterness out of the lemon peel and soften it. 

3. After you have done this process 3 times, pop the zest back in the pan, add the sugar, the juice of the reaming lemon and again cover with water. Bring to the boil and simmer until you create a sugar syrup. Remove from the heat and allow to cool. 

The lemon confit will last in the fridge for up to 4 weeks.

To serve: 

Carefully remove the torte from the tin. Using a hot knife, take a good slice and place on a plate. Add a few pieces of the walnut praline, a good spoon of the confit lemon along with a drizzle of the liquor too.

Carosesa, walnut and chocolate torte served


The torte will keep for 3 days in the fridge and the walnut praline will last for a good weeks or so in an airtight container at room temperature.  

You can purchase the carosesa here at: