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Mexican Chocolate and Dulce de Leche Crêpe Torte Recipe

Mexican Chocolate and Dulce de Leche Crêpe Torte Recipe

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Mexican Chocolate and Dulce de Leche Crêpe Torte

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Ingredients

Count

Nutrition

400

Calories

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Ingredients:

Serving

2 cups all-purpose flour
2 tbsp granulated sugar
pinch of salt
2 1/2 cups plus 2 tbsp milk
1 tsp pure vanilla extract
6 large eggs, lightly beaten
4 tbsp melted butter, plus more for brushing
1 cup plus 2 tbsp heavy cream
10 oz bittersweet chocolate, chopped
1 tsp cinnamon
4 large egg yolks
1 1/2 cups dulce de leche (see note )
confectioners' sugar , for dusting

Directions:

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.
Notes: Dulce de leche is a caramel-like boiled sweetened milk. Smuckers is a good supermarket brand.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	399.85 Kcal (1674 kJ)
Calories from fat	133.79 Kcal
		% Daily Value*
Total Fat	14.87g	23%
Cholesterol	184.65mg	62%
Sodium	155.65mg	6%
Potassium	296.29mg	6%
Total Carbs	55.28g	18%
Sugars	34.05g	136%
Dietary Fiber	1.21g	5%
Protein	12.5g	25%
Vitamin C	1.2mg	2%
Iron	1.3mg	7%
Calcium	205.1mg	21%

Amount Per 100 g
Calories	216 Kcal (904 kJ)
Calories from fat	72.27 Kcal
		% Daily Value*
Total Fat	8.03g	23%
Cholesterol	99.75mg	62%
Sodium	84.08mg	6%
Potassium	160.06mg	6%
Total Carbs	29.86g	18%
Sugars	18.4g	136%
Dietary Fiber	0.65g	5%
Protein	6.75g	25%
Vitamin C	0.6mg	2%
Iron	0.7mg	7%
Calcium	110.8mg	21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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