Chocolatey dulce de leche and crepe torte

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 353.9
  • Total Fat: 17.0 g
  • Cholesterol: 145.0 mg
  • Sodium: 53.9 mg
  • Total Carbs: 41.3 g
  • Dietary Fiber: 1.8 g
  • Protein: 7.7 g

View full nutritional breakdown of Chocolatey dulce de leche and crepe torte calories by ingredient
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This is more than just a chocolate cake. Thin crepes are layered with cinnamon-spiked chocolate and caramely dulce de leche to produce a showstopping torte (from This is more than just a chocolate cake. Thin crepes are layered with cinnamon-spiked chocolate and caramely dulce de leche to produce a showstopping torte (from
Number of Servings: 16


    2 cup(s) all-purpose flour
    2 tablespoon(s) splenda blend for baking
    Pinch of salt
    2 1/2 cup(s) plus 2 tablespoons lactaid fat- free milk
    1 teaspoon(s) pure vanilla extract
    6 large eggs, lightly beaten
    4 tablespoon(s) melted butter, plus more for brushing
    1 cup(s) plus 2 tablespoons light cream
    10 ounce(s) bittersweet chocolate, chopped
    1 teaspoon(s) cinnamon
    4 large egg yolks
    1 1/2 cup(s) dulce de leche
    Confectioner's sugar, for dusting


1.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.
2.Heat a 10-inch nonstick skillet and lightly brush with melted butter. Pour 1/3 cup of the crępe batter into the skillet and immediately swirl until it reaches halfway up the side. Pour any excess batter back into the bowl. Cook the crępe over moderate heat until golden at the edge and set in the center, about 1 minute. Flip the crępe and cook for about 15 seconds longer, or just until the bottom is browned in spots. Transfer the crępe to a baking sheet lined with wax paper. Repeat with the remaining batter, brushing the skillet with butter only as needed.
3.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.
4.Preheat the oven to 350°F. Butter a 9-inch round cake pan, line the bottom with parchment paper and butter the paper. Fit a crępe in the bottom of the pan, pressing to flatten it. Halve 2 crępes and line the sides of the pan with them, placing the cut sides down and slightly overlapping the bottom crępe; the rounded part of the halved crępes will hang over the edge of the pan a bit.
5.Spoon a slightly heaping 1/2 cup of the chocolate filling into the pan and spread to the edge of the crępe. Top with another crępe, 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 crępe. Repeat this layering with the remainder of the fillings and 4 more crępes, ending with a crępe. Any leftover crępes can be frozen between sheets of wax paper for later use. Fold the overhanging crępes over the top. Press a round of buttered parchment paper directly onto the torte and cover the pan with foil.
6.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 confectioner's sugar over the torte just before serving.
7.Make Ahead: The baked torte can be refrigerated for up to 2 days. Reheat slightly in a 350°F oven.
8.Notes: Dulce de leche is a caramel-like boiled sweetened milk. Smuckers is a good supermarket brand. Turning crępes with a spatula often causes them to break. The easiest way to flip them is with your fingers. Use a spatula or a table knife to lift up the edge, then gently pick up the crępe and flip it over.

Number of Servings: 16

Recipe submitted by SparkPeople user MAGUITA74.

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