Mexican Chocolate and Dulce De Leche Crepes Torte

photo by SashasMommy photo by SashasMommy
photo by SashasMommy
photo by Julie Bs Hive photo by Julie Bs Hive
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  • 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.

Questions & Replies

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  1. SashasMommy
    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.
  2. Mommy2two
    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.
  3. Julie Bs Hive
    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!


Alright, quick note about the picture.. it was taken at the last year (2006) of Sport Bike West, a sport bike meeting in Oliver BC with about 300 bikers all getting together to enjoy. This picture was taken the 2nd night when we all ride through town and the residents come out to see us. Very cool! Now onto the real reason we're here... I'm a food lovin' gal who's looking for new great recipes that are fast, cheap and tasty. Oh and non-dairy is important as my husband's lactose intolerant. I have lived on Vancouver Island for my entire life.. have see scenery that many people will never ever experience thanks to growing up on the family boat pretty much year round, because of this I know that actual silence can be the most amazing thing and while so quite, so noisy at the same time... I love animals and currently I run a vet hospital which is enjoyable and stressing at the same time. (why can't everyone want to take care of their pets???) I am horribly in love with my DH and we're working on 5 years of marriage, not much for some, but most of our friends figured we'd have killed ourselves by now ( we're pretty good about not keeping things bottled up) We had the most fun wedding you could have imagined.. we even chose the songs WE wanted.... He walked down to the "James Bond" theme song and I walked down to "Imperial March". I have a 90 gallon fish tank and an adopted Mini Australian Sheperd called "Ozzy". Born March 28/06 he's well into his teens years mentality and has a couple of trust issues but wants to be a good dog. He's SUPER cute and VERY smart. I try to be healthy, I work out on occassion, but mostly try to eat healthy, which I find easy because junk food makes me feel crapy. I love music, pretty much everything, my favorite band is the Red Hot Chili Peppers. I love rock and oldies. I spend my childhood playing a huge list of instruments, from drums, to saxaphone and piano. I love to read but get VERY little time to do it. My favorite author is Clive Clusser, who writes the Dirk Pitt Novels, although I'm not a fan of his new novels, because its not him writing them. I am a "Twilight" addict. I also love "Life of Pi" and "Self" by Yann Martel. I read Mordaci Richler when I was 10 for fun, when most adults couldn't read it. I would like to someday read Moby Dick and War and Peace, just to say I've done it. Someday I might write a book myself. Who knows. My days are spent at work, my nights and weekends are spent taking care of the house and my DH. People ask when we're going to have kids and I say " why? I married my child and he brings home an income". My DH is a child at heart and while currently not involved in mixed martial arts fighting, which he loves, has taken a break to discover the wide world of paintball and dirtbiking. Either way, it keeps him out of my hair. When we first started dating I quickly found that its just easier to support him and let him do what he wants (almost) and it leaves me to do my thing. Makes life much easier. <img src="" border="0" alt="Made by Bella14ragazza"> <img src="" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src=""> <img src="" border="0" alt="Made by Bella14ragazza">
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