Chilean Dessert Recipe: Mouthwatering Keto-Friendly Manjar Cavado Chocolate Torte

Allergens

Eggs - Almonds - Dairy (Butter, Dark Chocolate)

Ingredients

• 1 cup almond flour
• 1/2 cup unsweetened cocoa powder
• 1/4 teaspoon sea salt
• 1/2 cup granulated erythritol
• 6 large eggs, separated
• 1/2 cup manjar cavado (or dulce de leche)
• 1/2 cup unsalted butter, softened
• 8 ounces dark chocolate, chopped
• 1 teaspoon pure vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9 inch springform pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together almond flour, cocoa powder, and salt. Set aside.
3. In a large mixing bowl, cream butter and erythritol until light and fluffy. Add egg yolks one at a time, stirring well after each addition. Stir in vanilla extract.
4. Gradually add the dry ingredients to the butter mixture, stirring until well combined.
5. In another bowl, beat egg whites until stiff peaks form. Fold into the batter gently but thoroughly.
6. Spread two thirds of the batter evenly into the prepared pan. Dollop manjar cavado on top and gently swirl it with a knife or spoon to create a marbled effect.
7. Sprinkle chopped dark chocolate over the manjar cavado layer, then spread the remaining batter on top.
8. Bake for 30 35 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan on a wire rack. Refrigerate for at least 4 hours or overnight before serving.

Chef’s Insight

Allow the torte to come to room temperature before serving for optimal flavor and texture.

Notes

Adjust baking time and temperature for your specific oven.