A bittersweet chocolate torte is made even more extravagant with homemade cinnamon-spiced dulce de leche sauce. This oh-so-easy sauce is simply sweetened condensed milk, cinnamon and vanilla cooked in the microwave until a rich caramel color.
20m
PREP TIME
1hr
COOK TIME
464
CALORIES
11
INGREDIENTS
Servings: 12
Ingredients
- Cinnamon Dulce de Leche
- 1 can (14 ounces) sweetened condensed milk
- 1 teaspoon McCormick Gourmet™ Roasted Saigon Cinnamon
- 1 teaspoon McCormick® All Natural Pure Vanilla Extract
- Bittersweet Chocolate Torte
- 1 cup (2 sticks) butter, cut into pieces
- 1/4 cup heavy cream
- 8 ounces bittersweet baking chocolate, coarsely chopped
- 5 eggs
- 1 cup sugar
- 1/4 cup unsweetened cocoa powder
- 2 teaspoons McCormick® All Natural Pure Vanilla Extract
- 1 teaspoon McCormick Gourmet™ Roasted Saigon Cinnamon
INSTRUCTIONS
- 1 For the Cinnamon Dulce de Leche, mix sweetened condensed milk, roasted cinnamon and vanilla in large microwavable bowl. Microwave on MEDIUM (50% power) 4 minutes, stirring after 2 minutes. Microwave on MEDIUM-LOW (25% power) 12 minutes, stirring every 4 minutes or until milk is thick and caramel colored. Carefully remove bowl from microwave with pot holders. Set aside until ready to serve. (Sauce will thicken upon standing)
- 2 For the Bittersweet Chocolate Torte, preheat oven to 350°F. Butter a 9-inch springform pan. Dust with cocoa powder. Set aside. Place butter and cream in medium saucepan on medium-low heat. Simmer until butter is melted. Remove from heat. Add chocolate; stir until chocolate is completely melted and mixture is smooth
- 3 Mix eggs, sugar, cocoa powder, vanilla and roasted cinnamon in large bowl with wire whisk until well blended. Whisk in chocolate mixture. Pour into prepared pan
- 4 Bake 35 to 40 minutes or until cake slightly puffed and center is set. Cool cake in pan on wire rack 1 hour. (Cake will fall in center slightly during cooling)
- 5 Use a knife to loosen sides of cake from pan before removing rim. Drizzle with warm Cinnamon Dulce de Leche
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