Mexican Chocolate And Dulce De Leche Crepes Torte

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 12
• 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

Recipe

• 1 in a medium bowl, whisk the flour with the granulated sugar and salt.
• 2 whisk in the milk, vanilla, 6 whole eggs and the 4 tablespoons of melted butter and let stand for 30 minutes.
• 3 heat a 10-inch nonstick skillet and lightly brush with melted butter.
• 4 pour 1/3 cup of the crêpe batter into the skillet and immediately swirl until it reaches halfway up the side.
• 5 pour any excess batter back into the bowl.
• 6 cook the crêpe over moderate heat until golden at the edge and set in the center, about 1 minute.
• 7 flip the crêpe and cook for about 15 seconds longer, or just until the bottom is browned in spots.
• 8 transfer the crêpe to a baking sheet lined with wax paper.
• 9 repeat with the remaining batter, brushing the skillet with butter only as needed.
• 10 in a medium saucepan, bring 1 cup of the cream to a boil.
• 11 remove the pan from the heat and add the chocolate and cinnamon.
• 12 let stand for 5 minutes, then whisk until smooth.
• 13 whisk in 2 of the egg yolks.
• 14 in a medium bowl, whisk the dulce de leche with the remaining 2 tablespoons of cream and 2 egg yolks.
• 15 preheat the oven to 350°.
• 16 butter a 9-inch round cake pan, line the bottom with parchment paper and butter the paper.
• 17 fit a crêpe in the bottom of the pan, pressing to flatten it.
• 18 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.
• 19 spoon a slightly heaping 1/2 cup of the chocolate filling into the pan and spread to the edge of the crêpe.
• 20 top with another crêpe, pressing to flatten it.
• 21 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.
• 22 repeat this layering with the remainder of the fillings and 4 more crêpes, ending with a crêpe.
• 23 any leftover crêpes can be frozen between sheets of wax paper for later use.
• 24 fold the overhanging crêpes over the top.
• 25 press a round of buttered parchment paper directly onto the torte and cover the pan with foil.
• 26 bake the torte for 1 hour, or until puffed.
• 27 remove the foil and let cool for 1 hour.
• 28 remove the parchment and run a knife around the edge of the pan.
• 29 invert a plate over the pan and then invert the torte onto the plate.
• 30 remove the pan and parchment paper and let cool completely.
• 31 sift confectioners' sugar over the torte just before serving.
• 32 make ahead the baked torte can be refrigerated for up to 2 days.
• 33 reheat slightly in a 350° oven.