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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!