Japanese InspiredMedium · Room Temp
Dark Stout Black Sesame Torte
A dense, uncompromising torte with deep black sesame flavor and a glossy dark chocolate glaze. The texture demands commitment — dense crumb, chewy sesame paste pockets, finished with coarse salt crystals.
Prep
25 min
Cook
40 min
Total
1h 5m
Method
1
Toast 150g sesame seeds in a dry pan over medium heat, stirring constantly, 3-4 minutes until fragrant and a shade darker. Transfer immediately to a cool surface to stop cooking.
2
Working in batches, grind sesame seeds in a heavy stone mortar (suribachi) with 30ml sunflower oil, grinding until a smooth, glossy paste forms, about 5 minutes per batch. Paste should be pourable but hold its shape.
3
4
Cream 150g room-temperature butter and 180g white sugar in a stand mixer on medium-high, 5-6 minutes, until pale and noticeably increased in volume.
5
Add eggs one at a time, beating 30 seconds between each addition. The batter may look slightly curdled — this is normal. Do not overmix.
6
Pour in 100ml heavy cream and the black sesame paste. Mix on low speed until just incorporated, scraping down the sides once.
7
Sift 120g all-purpose flour, 2 tsp baking powder, and 1 pinch salt together directly over the batter.
8
Fold the flour mixture into the batter in three additions using a wide spatula, cutting through the center and sweeping around the sides. Stop when no dry streaks remain — do not overwork.
9
Pour batter into the prepared tin. Tap the tin firmly on the counter twice to release any large air pockets.
10
11
Cool in the tin on a wire rack for 15 minutes before unmolding. Cool completely before glazing.
12
Heat 50ml heavy cream in a small saucepan just until it begins to steam and small bubbles form around the edges — do not boil.
13
Pour hot cream over 100g dark chocolate in a bowl. Let sit 2 minutes, then stir from the center outward in small circles until glossy and smooth.
14
Stream in 15ml sunflower oil while stirring. Glaze should flow slowly off a spoon.
15
Set the cooled torte on a wire rack placed over a sheet of parchment to catch drips.
16
Pour the warm glaze over the center of the torte. Let it flow naturally — do not spread. The glaze will pool at the edges and set within 10 minutes.
E
Nutri-Score
Least favorable
A–E · lower is better · score 19
Calories
826
per serving
High in saturated fat · 25gCalorie-dense · 826 kcal
Protein
15g
Carbs
63g
Fat
59g
Sat. fat
25g
Fiber
5g
Sugar
36g
Sodium
752mg
Lacto Ovo VegetarianVegetarian
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
C
Environmental impact
Moderate impact
A–E · lower is better · includes estimates
kg CO2e
1.5
per serving
CCarbonAEU all-round· carbon sets the grade
Water
0.2m³
Land
55Pt
Runoff
0.1g P
Dark Chocolate drives 52% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
6
Umami
5
Sweet
4
Salty
1
Sour
7
Bitter
0
Spicy
Textures
ChewyCrunchyDenseSilky
Aromas
ChocolateyDairyNuttyRoasted
Kitchen Equipment
Primary Tool
Oven20cm Round Cake TinOvenSmall SaucepanStand MixerHeavy Stone Mortar SuribachiKnifeParchment PaperSkewerSpatulaWhiskWire RackHeat Proof BowlMixing BowlSheet Parchment
Safety & Storage
Cooking Temperature
Preheat oven to 180°C (160°C fan) and verify internal temperature with a skewer test. The torte should reach 74°C internally to ensure egg safety. Do not exceed 200°C when melting chocolate for the glaze to prevent burning.
Handling
Toast sesame seeds only until fragrant and slightly darker—do not over-toast or allow to burn, as burnt sesame develops bitter compounds and creates smoke hazard in enclosed spaces.
Cross Contamination
When grinding sesame paste in the stone mortar, ensure equipment is completely clean and dry. Residual moisture causes sesame paste to seize and stick. Use separate utensils for allergen-containing and allergen-free preparations.
Storage
Store finished torte in an airtight container at 4°C or below. The cream and egg content makes this a potentially hazardous food requiring refrigeration. Consume within 3-4 days.
Allergen Warning
This torte contains sesame, milk, eggs, and gluten. It is not suitable for individuals with corresponding allergies or intolerances. Inform guests before serving.
High Risk Population
Due to raw egg content in the batter and the use of undercooked flour, this product should not be consumed by pregnant individuals, children under 5, elderly persons, or immunocompromised individuals without verifying adequate heat treatment has been applied throughout baking.
Temperature
Cool torte completely before applying glaze to prevent melting. The glaze itself should be warm (not hot) when applied. Store finished product refrigerated and allow to come to room temperature for 15 minutes before serving for optimal texture.
Equipment Safety
When using the stand mixer for creaming butter, ensure the bowl is securely locked in place. When grinding sesame paste in batches, maintain proper grip on the mortar to prevent wrist strain or dropping.
Pro Tips
Technique
When grinding sesame in the suribachi, work in small batches and be patient — rushing produces grainy paste, not the glossy, pourable consistency this torte demands. Stop when the mixture rolls into itself like wet sand.
Substitution
No heavy cream for the glaze? A dark stout works if you reduce it by half first, then pour hot over the chocolate. The smoky depth replaces what the cream provides, in a language the sesame already speaks.
From the chef
Black sesame paste is made by hand here — ground in a suribachi with oil until it shifts from resistant to fluid, a process that takes patience and arm strength. That paste goes into a creamed batter alongside eggs and heavy cream, baked dense and dark in a 180C oven until a skewer comes out with moist crumbs, not wet batter. The difference matters. Unmold it cold, then pour the dark chocolate glaze over the top and finish with coarse salt crystals. What you get is a torte with real weight, real bitterness, and a crumb that does not yield easily.
TagsBlack SesameDark ChocolateChocolate GlazeSalt FinishedBakedTorteDense CakeNo Artificial FlavorsUmami RichBrutalistUmami Forward
AllergensSesameMilkEggsWheatGluten
Source: generated · June 13, 2026