Mexican Chocolate And Dulce De Leche Crepes Torte Recipes

Steps:

• 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.

Steps:

• Preheat the oven to 325°F. Butter an 8 1/2-inch springform pan and line it with a round of wax paper. Butter the paper and dust the pan with flour, knocking out the excess. In a food processor blend together the almonds, the brown sugar, the cinnamon, and the salt until the almonds are ground fine, add the chocolate, and blend the mixture until the chocolate is ground fine. Add the egg yolks and the vanilla, blend the mixture until it is combined well (it will be very thick), and transfer it to a bowl. In another bowl with an electric mixture beat the egg whites with a pinch of salt until they hold soft peaks, beat in the granulated sugar gradually, and beat the meringue until it just holds stiff peaks. Whisk about one third of the meringue into the chocolate mixture to lighten it and fold in the remaining meringue gently but thoroughly. Pour the batter into the pan, smoothing the top, and bake the torte in the middle of the oven for 45 to 55 minutes, or until a tester comes out clean. Let the torte cool in the pan on a rack for 5 minutes, run a thin knife around the edge, and remove the side of the pan. Invert the torte onto the rack, discarding the wax paper, and let it cool.
• Make the glaze:
• In a metal bowl set over barely simmering water combine the chocolate, the butter, the cream, and the corn syrup, stir the mixture until it is smooth, and let the glaze cool until it is just lukewarm.
• Set the torte on the rack over wax paper and pour the glaze over it, smoothing the glaze with a spatula and letting the excess drip down the side.
• Make the icing:
• In a bowl whisk together the confectioners' sugar and 1 teaspoon of the milk and add enough of the remaining milk, drop by drop, to form a thick icing.
• Transfer the icing to a small pastry bag fitted with a 1/8-inch plain tip and pipe it decoratively on the torte. Transfer the torte to a serving plate and let it stand for 2 hours, or until the glaze is set.

Steps:

• Heat oven to 350 degrees.
• Make the flan: In a blender, combine the dulce de leche, evaporated milk, cream cheese, vanilla extract and salt, and blend until smooth, 20 to 30 seconds. Pour in the eggs and blend for another 10 seconds until smooth.
• Make the chocolate cake: Sift the flour, sugar, cocoa powder, baking soda, baking powder, cinnamon and salt directly into the bowl of a stand mixer fitted with a paddle attachment. Mix on the lowest setting until just combined, then add the butter and continue mixing on low speed until the mixture resembles wet sand. Stop the mixer and scrape down the sides of the bowl if needed.
• In a liquid measuring cup, combine the coffee, buttermilk, egg and vanilla extract, then slowly pour it into the flour-butter mixture with the mixer running on low. Scrape down the sides of the bowl and beat the mixture on high for 1 full minute.
• Liberally coat a 10-cup Bundt pan with nonstick baking spray. Add the cake batter, smoothing the top with an offset spatula or spoon. Carefully ladle in the flan mixture so you disturb the cake batter as little as possible. Transfer the Bundt pan to a roasting pan or baking dish large enough to fit the Bundt pan. Grease a piece of foil and place it onto the Bundt pan, greased side down, folding it over the edges to loosely seal it. Transfer to the oven. Pour enough water into the roasting pan or baking dish to come up 2 to 3 inches (tap water is fine).
• Bake until a skewer inserted in the cake part comes out with few to no crumbs, 1 1/2 to 2 hours.
• Carefully remove the Bundt pan from the roasting pan and uncover. Transfer to a rack and let cool to room temperature. Once fully cooled, cover the top with plastic wrap and refrigerate until chilled and set, at least 2 hours.
• Once you're ready to serve, carefully run a knife around any edges that are still sticking, then invert onto a serving platter, gently shaking it up and down if it's being difficult. (If it was greased properly, you shouldn't have any major issues.) The chocoflan can be covered and refrigerated for up to 3 days.