Bittersweet Chocolate Torte with Warm Cinnamon Dulce de Leche

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.

Serves: 12
20 mins Prep time 1 hr Cook time
20 mins Prep time
1 hr Cook time
  • 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)

  • 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

  • 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

  • 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)

  • Use a knife to loosen sides of cake from pan before removing rim. Drizzle with warm Cinnamon Dulce de Leche

Nutrition information

(Amount per serving)

  • 464Calories: 464Cholesterol: 133mg
  • Sodium: 189mgProtein: 6g
  • Total Fat: 28gFiber: 2g
  • Carbohydrate: 47g