Mexican Chocolate and Dulce De Leche Crepes Torte ๐ซ๐ฅ๐ฅ
Overview:
- Name: Mexican Chocolate and Dulce De Leche Crepes Torte
- Cook Time: 1 hour
- Prep Time: 1 hour
- Total Time: 2 hours
- Servings: 12
Description:
Indulge in the decadent flavors of Mexico with this exquisite Mexican Chocolate and Dulce De Leche Crepes Torte. Layers of delicate crepes interlaced with rich chocolate and creamy dulce de leche create a dessert masterpiece that’s sure to impress. Perfect for special occasions or a delightful treat any night of the week!
Ingredients:
| Quantity | Ingredient |
|---|---|
| 2 cups | All-purpose flour |
| 2 cups | Granulated sugar |
| 1 tsp | Salt |
| 2 1/2 cups | Milk |
| 2 cups | Heavy cream |
| 1 tsp | Pure vanilla extract |
| 6 | Eggs |
| 4 tbsp | Butter, melted |
| 1 1/8 cups | Bittersweet chocolate |
| 10 | Egg yolks |
| 1 tsp | Cinnamon |
| 1 cup | Dulce de leche |
| 4 cups | Confectioners’ sugar |
Instructions:
-
Prepare the Crepe Batter:
- In a medium bowl, whisk together the all-purpose flour, granulated sugar, and salt.
- Add the milk, vanilla extract, 6 whole eggs, and melted butter to the flour mixture. Whisk until smooth.
- Let the batter stand for 30 minutes to allow flavors to meld.
-
-
Cook the Crepes:
- Heat a 10-inch nonstick skillet over moderate heat and lightly brush with melted butter.
- Pour 1/3 cup of the crepe batter into the skillet, swirling immediately to coat the bottom evenly.
- Cook until golden at the edges and set in the center, about 1 minute. Flip and cook for an additional 15 seconds.
- Transfer the cooked crepe to a baking sheet lined with wax paper. Repeat with the remaining batter.
-
Prepare the Chocolate Filling:
- In a medium saucepan, bring 1 cup of heavy cream to a boil.
- Remove from heat and add the bittersweet chocolate and cinnamon. Let stand for 5 minutes, then whisk until smooth.
- Whisk in 2 egg yolks until fully incorporated.
-
Prepare the Dulce De Leche Filling:
- In a separate medium bowl, whisk together the dulce de leche, 2 tablespoons of heavy cream, and 2 egg yolks until smooth.
-
Assemble the Torte:
- Preheat the oven to 350ยฐF (175ยฐC). Butter a 9-inch round cake pan and line the bottom with parchment paper.
- Fit a crepe into the bottom of the pan, pressing gently to flatten.
- Halve 2 crepes and line the sides of the pan with them, overlapping slightly.
- Spoon a layer of chocolate filling onto the crepe in the pan, spreading it evenly.
- Continue layering with crepes and alternating between chocolate and dulce de leche fillings, ending with a crepe layer on top.
-
Bake the Torte:
- Fold any overhanging crepes over the top of the torte.
- Press a round of buttered parchment paper onto the torte and cover the pan with foil.
- Bake for 1 hour, or until puffed and set.
-
Cool and Serve:
- Remove the torte from the oven and let it cool for 1 hour.
- Carefully invert the torte onto a serving plate and remove the pan and parchment paper.
- Let the torte cool completely before serving.
- Just before serving, sift confectioners’ sugar over the top for a beautiful finish.
-
Make Ahead:
- The baked torte can be refrigerated for up to 2 days. Reheat slightly in a 350ยฐF (175ยฐC) oven before serving for optimal enjoyment.
Indulge in the rich flavors and textures of this Mexican Chocolate and Dulce De Leche Crepes Torte, a delightful dessert that’s sure to become a new favorite! Enjoy the fusion of Mexican and French cuisines in every decadent bite.
