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Chocolate Walnut Salted Caramel Torte

This chocolate walnut salted carmael torte is a wonderful dessert for showers, holidays and parties. 
Course Dessert
Cuisine Baking
Keyword chocolate leaves, torte, walnut


  • 1 pack of graham crackers
  • 2 tablespoons cocoa powder
  • 6 oz of butter
  • 1 1/2 cup of toasted walnuts if using raw walnuts put in the oven at 350 until fragrant and slightly browned
  • 3/4 of a cup whipping cream
  • 1 cup semi-sweet chocolate chips
  • Salted Caramel sauce courtesy of: Foods Of Our Lives


How to Make Chocolate Walnut Salted Caramel Torte

    Chocolate Walnut Salted Caramel Torte Crust

    • In food processor, pulse one pack of graham crackers until fine.
    • Add half a cup toasted walnuts and 6 oz of melted butter. Pulse this until well combined.
    • Press into the bottom of a tart pan or springform pan. I like to get a good edge by using a measuring cup to press the sides up.
    • Place remaining walnuts over the crust and gently press them into the crust slightly.

    Chocolate Walnut Salted Caramel Torte Caramel Sauce

    • Make salted caramel sauce from Food of our Lives. “It is seriously best sauce of my life,” notes the baker of this torte!
    • Gently pour a cup to a cup and a half of caramel over the nuts making sure it’s evenly distributed.
    • Set aside to cool and thicken. -it can be set in the freezer for 5 to 10 minutes to cool quickly to make sure it’s done in time for the chocolate.

    Chocolate Walnut Salted Caramel Torte Filling

    • Place 3/4 a cup of heavy whipping cream in a saucepan. Bring to a simmer (until milk is visibly heated but not boiling).
    • Remove from heat pour in one cup of semi-sweet chocolate chips. Let’s sit for about 3 minutes.
    • Whisk until smooth.

    Assembling the Rest of the Chocolate Walnut Salted Caramel Torte

    • At this point you want a mostly firm caramel before you add the chocolate to assure you get that good layering effect. Gently drizzle the chocolate over top making sure to cover all of it evenly.
    • Chill for at least 2 hours before serving.


    This is a great dessert to make ahead of time and saves well for at least 3 days in the fridge. Enjoy!