Indulge in the rich flavors of Mexico with this decadent crepe torte, layered with Mexican chocolate and dulce de leche. This dessert is perfect for those who want to try something different and enjoy a unique, mouthwatering experience.
Exotic ingredients like Mexican chocolate and dulce de leche may not be readily available in your pantry. Mexican chocolate is a rich, dark chocolate that has a hint of cinnamon, giving it a distinct flavor that sets it apart from regular chocolate. Dulce de leche, on the other hand, is a sweet caramel-like sauce made by simmering condensed milk. You can find these ingredients in international food aisles at large supermarkets or local Mexican grocery stores.
Mexican Chocolate and Dulce De Leche Crepe Torte Ingredients
All purpose flour: A versatile ingredient used for the crepe batter. It gives the crepes their light, airy texture.
Sugar: Adds sweetness to the crepe batter.
Salt: Enhances the flavors of the ingredients.
Milk: Gives the crepe batter a smooth, pourable consistency.
Vanilla extract: Adds a sweet, aromatic flavor to the crepes.
Eggs: Binds the ingredients together and gives the crepes structure.
Butter: Adds richness to the crepes and prevents them from sticking to the pan.
Heavy cream: Used in the chocolate filling for its rich, creamy texture.
Bittersweet chocolate: The key ingredient in the Mexican chocolate filling.
Cinnamon: Gives the chocolate filling a warm, spicy note.
Dulce de leche: A rich, creamy filling that adds a sweet caramel flavor to the torte.
Confectioner's sugar: Used for dusting over the finished torte for a sweet, decorative touch.
One reader, Gordie Williams says:
This Mexican chocolate and dulce de leche crepe torte recipe is a true delight! The combination of rich chocolate and creamy dulce de leche creates a heavenly flavor. The crepes are light and delicate, making each bite a delightful experience. It's a showstopper dessert that's perfect for any special occasion. Highly recommended!
Mastering the Art of Crepe Making: Techniques You Need to Know
How to make crêpe batter: Whisk together the flour, sugar, salt, milk, vanilla, eggs, and melted butter, then let it stand for 30 minutes to allow the flavors to meld.
How to cook crêpes: Pour the batter into a hot, buttered skillet and swirl it to cover the bottom. Cook until golden, then flip and cook for a few seconds longer.
How to make chocolate filling: Heat cream, add chocolate and cinnamon, let it stand, then whisk in egg yolks until smooth.
How to make dulce de leche filling: Whisk dulce de leche with cream and egg yolks until smooth.
How to assemble the torte: Layer crêpes with alternating chocolate and dulce de leche fillings, folding overhanging crêpes over the top.
How to bake the torte: Cover with parchment and foil, then bake for 1 hour until puffed.
How to serve: Dust with confectioner's sugar before serving.
How to make ahead: The baked torte can be refrigerated for up to 2 days and reheated slightly in a 350°F oven.
How To Make Mexican Chocolate and Dulce de Leche Crêpe Torte
More than just your usual cake, this crepe torte is layers of crepe with cinnamon-chocolate and a creamy dulce de leche filling.
Serves:
Ingredients
- 2cupsall purpose flour
- 2tbspsugar,granulated
- pinch of salt
- 2½cupsmilk,(plus 2 tbsp)
- 1tsppure vanilla extract
- 6largeeggs
- 4tbspmelted butter
- 1cupheavy cream,(plus 2 tbsp)
- 10ozbittersweet chocolate
- 1tspcinnamon
- 4largeegg yolks
- 1½cupsdulce de leche,see note
- confectioner’s sugar
Instructions
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In a medium bowl, whisk the flour with the granulated sugar and salt.
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Whisk in the milk, vanilla, 6 whole eggs and the 4 tablespoons of melted butter and let stand for 30 minutes.
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Heat a 10-inch nonstick skillet and lightly brush with melted butter.
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Pour ⅓ cup of the crêpe batter into the skillet and immediately swirl until it reaches halfway up the side.
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Pour any excess batter back into the bowl.
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Cook the crêpe over moderate heat for about 1 minute until golden at the edge and set in the center.
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Flip the crêpe and cook for about 15 seconds longer, or just until the bottom is browned in spots.
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Transfer the crêpe to a baking sheet lined with wax paper.
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Repeat with the remaining batter, brushing the skillet with butter only as needed.
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In a medium saucepan, bring 1 cup of the cream to a boil.
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Remove the pan from the heat and add the chocolate and cinnamon.
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Let stand for 5 minutes, then whisk until smooth. Whisk in 2 of the egg yolks.
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In a medium bowl, whisk the dulce de leche with the remaining 2 tablespoons of cream and 2 egg yolks.
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Preheat the oven to 350 degrees F.
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Butter a 9-inch round cake pan, line the bottom with parchment paper and butter the paper.
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Fit a crêpe in the bottom of the pan, pressing to flatten it.
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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
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Spoon a slightly heaping ½ cup of the chocolate filling into the pan and spread to the edge of the crêpe.
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Top with another crêpe, pressing to flatten it.
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Spoon a slightly heaping ½ cup of the dulce de leche filling on top, spread it to the edge and top with a crêpe.
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Repeat this layering with the remainder of the fillings and 4 more crêpes, ending with a crêpe.
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Any leftover crêpes can be frozen between sheets of wax paper for later use.
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Fold the overhanging crêpes over the top.
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Press a round of buttered parchment paper directly onto the torte and cover the pan with foil.
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Bake the torte for 1 hour, or until puffed.
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Remove the foil and let cool for 1 hour.
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Remove the parchment and run a knife around the edge of the pan.
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Invert a plate over the pan and then invert the torte onto the plate.
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Remove the pan and parchment paper and let cool completely.
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Sift confectioner’s sugar over the torte just before serving.
Nutrition
- Calories: 514.85kcal
- Fat: 26.80g
- Saturated Fat: 15.22g
- Trans Fat: 0.30g
- Monounsaturated Fat: 8.29g
- Polyunsaturated Fat: 1.69g
- Carbohydrates: 60.00g
- Fiber: 2.07g
- Sugar: 39.46g
- Protein: 11.84g
- Cholesterol: 207.94mg
- Sodium: 267.65mg
- Calcium: 201.19mg
- Potassium: 366.88mg
- Iron: 2.41mg
- Vitamin A: 227.02µg
- Vitamin C: 1.12mg
Pro Tip: Achieving the Perfect Consistency for Your Dulce de Leche Filling
When making the crepes, it's important to keep the heat at a moderate level. If the heat is too high, the crepes can burn quickly and won't cook evenly. Also, when swirling the batter in the skillet, do it quickly to ensure an even, thin layer. This will result in a delicate, light crepe that's perfect for layering in this torte.
Time-Saving Hacks for Preparing This Indulgent Dessert
Prepare the batter: Prepare the crêpe batter the night before and refrigerate it. This will save time and allow the flavors to meld together.
Use a nonstick skillet: Using a nonstick skillet will make it easier to cook the crêpes without worrying about them sticking to the pan.
Double the recipe: Consider doubling the recipe and making extra crêpes to freeze for later use. This way, you'll have them ready for another delicious dessert.
Organize your workspace: Before you start cooking, make sure all your ingredients and tools are easily accessible. This will streamline the cooking process and save time.
Prep ahead: Prepare the chocolate and dulce de leche fillings a day in advance and store them in the refrigerator. This will save time on the day of assembly.
Substitute Ingredients For Mexican Chocolate and Dulce de Leche Crepe Torte Recipe
mexican chocolate - Substitute with bittersweet chocolate: Bittersweet chocolate has a similar rich and intense flavor to Mexican chocolate, and it will work well in the recipe.
dulce de leche - Substitute with caramel sauce: Caramel sauce has a similar sweet and creamy texture to dulce de leche, and it will provide a delicious caramel flavor to the crepe torte.
Impress Your Guests: Presentation Tips for a Stunning Crepe Torte
Elevate the crêpe torte: Carefully layer the crêpes and fillings in a 9-inch round cake pan, ensuring each layer is evenly spread and the crêpes are neatly folded over the top for a polished finish.
Garnish with powdered sugar: Lightly sift confectioner's sugar over the torte just before serving to add a touch of elegance and a hint of sweetness to the presentation.
Create a clean plate: When serving, ensure the plate is clean and free from any spills or smudges to maintain a professional and polished appearance.
Utilize symmetry: Arrange the torte on the plate with precision, ensuring that it is centered and the layers are evenly distributed for a visually appealing presentation.
Incorporate a drizzle design: Drizzle a small amount of dulce de leche or melted chocolate on the plate in an artistic manner to add a decorative element and enhance the overall visual appeal.
Accompany with a dollop of whipped cream: Serve each slice of the torte with a small dollop of freshly whipped cream on the side, adding a touch of sophistication and a creamy element to the dish.
Consider the use of edible flowers: Optionally, garnish the plate with a few carefully placed edible flowers to add a pop of color and a delicate, natural element to the presentation.
Use a circular plate: Opt for a circular plate to complement the shape of the torte, creating a harmonious and visually pleasing overall presentation.
Employ a minimalist approach: Keep the presentation simple and elegant, allowing the beauty of the torte to speak for itself without overwhelming the visual appeal with excessive garnishes or decorations.
Highlight the layers: When slicing and plating the torte, ensure that the layers are clearly visible, showcasing the intricate and skillful construction of the dessert.
Essential Tools for Crafting the Perfect Mexican Chocolate and Dulce de Leche Crepe Torte
- Medium bowl: A medium-sized bowl is ideal for mixing ingredients and preparing the crepe batter.
- Whisk: A whisk is essential for combining the ingredients thoroughly and ensuring a smooth crepe batter.
- Skillet: A nonstick skillet is used for cooking the crepes, ensuring they don't stick to the pan.
- Baking sheet: A baking sheet lined with wax paper is used to transfer and stack the cooked crepes.
- Saucepan: A medium saucepan is used to heat the cream and melt the chocolate for the filling.
- Cake pan: A 9-inch round cake pan is used to assemble and bake the crepe torte.
- Parchment paper: Parchment paper is used to line the bottom of the cake pan to prevent sticking.
- Plate: A plate is used for inverting the torte after baking and cooling.
- Foil: Aluminum foil is used to cover the cake pan while baking the torte.
- Knife: A knife is used to run around the edge of the pan to release the torte after baking.
- Sifter: A sifter is used to dust confectioner's sugar over the torte before serving.
- Oven: An oven is used for baking the crepe torte at 350°F.
Preserving Perfection: Storage and Freezing Guidelines for Mexican Chocolate and Dulce de Leche Crepe Torte
Here are the storing and freezing guidelines for the Mexican chocolate and dulce de leche crepe torte:
- Once the torte has cooled completely, wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn. Label the wrapped torte with the date and contents, then place it in the freezer for up to 2 months.
- To thaw the frozen torte, remove it from the freezer and let it defrost in the refrigerator overnight. Once thawed, you can reheat the torte slightly in a 350°F oven before serving.
- If you have leftover crepes, you can stack them between sheets of wax paper and store in a sealed plastic bag or airtight container in the freezer for up to 1 month. To use the frozen crepes, thaw them in the refrigerator and then reheat gently in a skillet or microwave before filling and serving.
- The assembled torte can be stored in the refrigerator for up to 2 days before serving. Cover it tightly with plastic wrap to prevent it from drying out or absorbing other flavors from the fridge.
- If you have leftover dulce de leche or chocolate filling, store them in separate airtight containers in the refrigerator for up to 1 week. You can reheat the fillings gently in the microwave or on the stovetop before using them in other desserts or as toppings for ice cream or fruit.
Reviving Leftover Crepe Torte: Reheating Tips
Preheat your oven to 350°F (175°C). Place the leftover torte on a baking sheet lined with parchment paper and cover it loosely with aluminum foil. Bake for 15-20 minutes, or until heated through. This method helps to maintain the texture and prevents the crepes from becoming too soggy.
For a quicker option, you can use the microwave. Place a single slice of the torte on a microwave-safe plate and heat it on high power for 30-45 seconds, or until warmed to your liking. If reheating multiple slices, increase the time accordingly and rotate the plate halfway through for even heating.
If you prefer a crispy exterior, you can reheat the torte in a skillet. Melt a small amount of butter in a non-stick skillet over medium heat. Add a slice of the torte and cook for 1-2 minutes on each side, or until warmed through and slightly crispy on the outside.
For a more indulgent treat, try reheating the torte in a waffle iron. Preheat your waffle iron and lightly grease it with butter or cooking spray. Place a slice of the torte in the waffle iron and close the lid. Cook for 2-3 minutes, or until the exterior is crispy and the interior is heated through.
If you have an air fryer, you can use it to reheat the torte for a crispy exterior without the added oil. Preheat your air fryer to 350°F (175°C). Place a slice of the torte in the air fryer basket and cook for 3-4 minutes, or until heated through and slightly crispy on the outside.
Surprising Origins: The History Behind This Delightful Fusion Dessert
The recipe uses dulce de leche, a caramel-like boiled sweetened milk, which adds a rich and creamy flavor to the torte.
Budget-Friendly Indulgence: Is Making Mexican Chocolate and Dulce de Leche Crepe Torte at Home Cost-Effective?
This Mexican chocolate and dulce de leche crepe torte recipe offers a delightful fusion of flavors, making it a standout dessert option. The cost-effectiveness depends on the availability and prices of the ingredients in your region. The approximate cost for a household of 4 people may vary, but considering the use of basic pantry staples and readily available items, it can be a reasonably cost-effective treat. As for the overall verdict, this recipe earns a solid 9 for its rich, indulgent taste and impressive presentation.
Is This Decadent Dessert Healthy or Unhealthy?
This Mexican chocolate and dulce de leche crepe torte recipe, while indulgent and delicious, is not particularly healthy. The recipe is high in calories, fat, and sugar, with ingredients like heavy cream, bittersweet chocolate, dulce de leche, and a significant amount of butter. The refined flour used in the crepes also lacks fiber and essential nutrients.
However, this dessert can be enjoyed in moderation as an occasional treat. If you're looking to make it slightly healthier, here are a few suggestions:
- Replace some of the all-purpose flour with whole wheat flour or almond flour to increase the fiber content and add some healthy fats
- Reduce the amount of sugar in the crepe batter and fillings, or use a natural sweetener like maple syrup or honey
- Use a lower fat milk, such as 2% or skim, instead of whole milk in the crepe batter
- Opt for a darker chocolate with a higher percentage of cocoa solids, as it contains more antioxidants and less sugar
- Decrease the amount of dulce de leche and chocolate filling used between the layers, or alternate with layers of fresh fruit like sliced bananas or strawberries
- Serve smaller portions and pair with a side of fresh berries or a dollop of Greek yogurt for added nutrients and a lighter touch
Editor's Take: Why This Crepe Torte Is a Must-Try
The Mexican chocolate and dulce de leche crepe torte recipe is a delightful combination of flavors and textures. The layers of tender crepes, rich chocolate filling, and luscious dulce de leche create a harmonious balance of sweetness and depth. The technique of layering the torte with alternating fillings adds visual appeal and complexity to the dessert. The use of cinnamon in the chocolate filling adds a warm, aromatic note that complements the other flavors beautifully. Overall, this recipe offers a sophisticated and indulgent dessert experience that is sure to impress any chocolate lover.
Why trust this Mexican Chocolate and Dulce de Leche Crepe Torte Recipe:
This recipe offers a delightful fusion of flavors, combining the richness of bittersweet chocolate with the luscious sweetness of dulce de leche. The crepe torte is meticulously crafted, ensuring a perfect balance of textures and tastes. The use of cinnamon adds a warm and aromatic touch, elevating the overall experience. With careful attention to detail and a harmonious blend of ingredients, this recipe promises to deliver a memorable and indulgent dessert that will captivate the senses. Trust in the expertise and passion behind this creation, and savor the enchanting combination of chocolate and dulce de leche in every delectable bite.
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