Mexican Chocolate and Dulce De Leche Crepes Torte
Indulge in the luscious layers of this Mexican Chocolate and Dulce De Leche Crepes Torte—a show-stopping dessert that’s as decadent as it is beautiful. Delicate cocoa-infused crepes are stacked high, with each layer smothered in rich dulce de leche and a velvety Mexican chocolate cream infused with cinnamon and vanilla for a hint of warmth. This no-bake torte is a stunning make-ahead treat, perfect for celebrations or special occasions. With its seamless blend of silky textures and bold flavors, this dessert is sure to impress family and guests alike. Serve it chilled for a luxurious finale to any meal.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 2 tablespoons Unsweetened cocoa powder
- 2 tablespoons Granulated sugar
- 1.25 cups Whole milk
- 2 Large eggs
- 2 tablespoons Unsalted butter, melted
- 4 ounces Mexican chocolate, finely chopped
- 1.5 cups Heavy cream
- 2 tablespoons Powdered sugar
- 0.5 teaspoons Ground cinnamon
- 1 cup Dulce de leche
- 1 teaspoon Vanilla extract
- 0.25 teaspoons Salt
Instructions
In a medium bowl, whisk together the flour, cocoa powder, granulated sugar, and salt.
In a separate bowl, whisk together the milk, eggs, and melted butter.
Gradually add the wet ingredients to the dry ingredients, whisking until the batter is smooth. Strain the batter through a fine mesh sieve to remove lumps.
Heat a non-stick skillet over medium heat and lightly grease with butter. Pour about 1/4 cup of batter into the skillet, swirling to coat the bottom evenly. Cook for 1-2 minutes until the edges lift away from the pan, then flip and cook an additional 30 seconds. Repeat until all the batter is used, stacking the crepes on a plate with parchment paper in between. Cool completely.
To make the Mexican chocolate cream, combine the finely chopped Mexican chocolate and 1/4 cup of heavy cream in a heatproof bowl. Microwave in 20-second intervals, stirring after each, until the chocolate is melted and smooth. Allow to cool slightly.
In a chilled mixing bowl, whip the remaining heavy cream, powdered sugar, cinnamon, and vanilla extract until soft peaks form. Gently fold in the melted chocolate mixture until fully incorporated.
To assemble the torte, place one crepe on a serving platter. Spread a thin layer (about 2 tablespoons) of dulce de leche over the crepe, followed by a thin layer of the Mexican chocolate cream. Repeat the layering process with the remaining crepes, dulce de leche, and chocolate cream, finishing with a crepe on top.
Refrigerate the torte for at least 2 hours to set. Before serving, dust the top with powdered sugar or cocoa powder if desired. Slice and serve chilled.
Nutrition Facts
Calories |
487 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.4 g | 36% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 163 mg | 7% | |
| Total Carbohydrate | 47.7 g | 17% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 32.2 g | ||
| Protein | 8.1 g | 16% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 163 mg | 13% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 321 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
