Prep 1 hr
Cook 1 hr
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 pinch salt
- 2 1⁄2 cups milk, plus
- 2 tablespoons milk
- 1 teaspoon pure vanilla extract
- 6 large eggs, lightly beaten
- 4 tablespoons melted butter, plus more for brushing
- 1 1⁄8 cups heavy cream
- 10 ounces bittersweet chocolate, chopped
- 1 teaspoon cinnamon
- 4 large egg yolks
- 1 1⁄2 cups dulce de leche
- confectioners' sugar, for dusting
- In a medium bowl, whisk the flour with the granulated sugar and salt.
- Whisk in the milk, vanilla, 6 whole eggs and the 4 tablespoons of melted butter and let stand for 30 minutes.
- Heat a 10-inch nonstick skillet and lightly brush with melted butter.
- Pour 1/3 cup of the crêpe batter into the skillet and immediately swirl until it reaches halfway up the side.
- Pour any excess batter back into the bowl.
- Cook the crêpe over moderate heat until golden at the edge and set in the center, about 1 minute.
- Flip the crêpe and cook for about 15 seconds longer, or just until the bottom is browned in spots.
- Transfer the crêpe to a baking sheet lined with wax paper.
- Repeat with the remaining batter, brushing the skillet with butter only as needed.
- In a medium saucepan, bring 1 cup of the cream to a boil.
- Remove the pan from the heat and add the chocolate and cinnamon.
- Let stand for 5 minutes, then whisk until smooth.
- Whisk in 2 of the egg yolks.
- In a medium bowl, whisk the dulce de leche with the remaining 2 tablespoons of cream and 2 egg yolks.
- Preheat the oven to 350°.
- Butter a 9-inch round cake pan, line the bottom with parchment paper and butter the paper.
- Fit a crêpe in the bottom of the pan, pressing to flatten it.
- Halve 2 crêpes and line the sides of the pan with them, placing the cut sides down and slightly overlapping the bottom crêpe; the rounded part of the halved crêpes will hang over the edge of the pan a bit.
- Spoon a slightly heaping 1/2 cup of the chocolate filling into the pan and spread to the edge of the crêpe.
- Top with another crêpe, pressing to flatten it.
- Spoon a slightly heaping 1/2 cup of the dulce de leche filling on top, spread it to the edge and top with a crêpe.
- Repeat this layering with the remainder of the fillings and 4 more crêpes, ending with a crêpe.
- Any leftover crêpes can be frozen between sheets of wax paper for later use.
- Fold the overhanging crêpes over the top.
- Press a round of buttered parchment paper directly onto the torte and cover the pan with foil.
- Bake the torte for 1 hour, or until puffed.
- Remove the foil and let cool for 1 hour.
- Remove the parchment and run a knife around the edge of the pan.
- Invert a plate over the pan and then invert the torte onto the plate.
- Remove the pan and parchment paper and let cool completely.
- Sift confectioners' sugar over the torte just before serving.
- MAKE AHEAD The baked torte can be refrigerated for up to 2 days.
- Reheat slightly in a 350° oven.
This is a delicious, elegant dessert that's quick and easy to prepare, especially if you use store-bought crepes. I cut the recipe in half and made it in two 5-inch spring form pans. I used the pan as a pattern to cut 5 inch circles out of the store-bought crepes, I could fit two circles per crepe, and used the left over pieces to cover the sides. I used 4 full size crepes per pan, so there were 8 layers in each pan.
I found this recipe in Food & Wine's November 2003 edition and loved it. I was looking for the recipe online (my magazine copy is in storage) and this is exactly the same one. It is SO good. It is not super sweet, but very rich and indulgent. Use a good bittersweet chocolate (I use Ghiradelli) as it is a very prominent flavor. You can make the crepes on a griddle for even heat or even buy the premade ones to make this dessert come together faster. Excellent! ***I just wanted to add that I made this for a work function and got rave reviews including professions of love and requests for the recipe.
One of my PAC picks Spring 2007 You'd better have one heck of a sweet tooth for this one-it's chocolate heaven! Followed the recipe exactly but since you didn't specify a runny or solid dulce de leche I went for the in-between and simmered my condensed milk for five hours. Perfect consistency for spreading. This was very rich, an excellent dessert if you want to impress someone!