This makes a great treat for your children and guests who are not on a casein-free diet.
300 g carob chunks
350 g unsalted real butter
4 organic eggs, separated
"Sugar" of your choice to taste - I use 180 g Xylitol
300 g walnuts, finely chopped
Preheat oven to 160ºC. Grease deep 20cm-round springform tin, line based and side with baking paper. Melt carob chunks together with butter in a glass bowl over boiling water. Beat egg-yolks and "sugar" until light and fluffy. Add the melted carob slowly and then fold in the walnuts.
Beat the egg whites in a medium bowl until soft peaks form and then fold into the mixture.
Spoon mixture into prepared tin. Bake for 10 minutes, then reduce the heat to 150ºC and bake for another 1 - 1¼ hour. Stand in tin for a while, then turn onto wire rack to cool.