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Tortilla Torte
[Photographs and original illustrations: Cakespy]
Composed of tortillas stacked over chocolate cream filling and topped with a billow of fluffy white frosting, this torte visually resembles fancy stacked sponge cakes, but ultimately makes for a very different dessert experience. The tortillas take a bit of getting used to—they will remain lightly chewy even when the chocolate has had a chance to set— but the taste sensation is unlike any other dessert I've ever tried. The floury taste of the tortillas mixes quite pleasantly with the rich chocolate-sour cream filling (which is also great by the spoonful) and the complementary tangy sweetness of the sour cream frosting.
Recipe Notes: I used homemade tortillas, which were a little more "irregular" than a typical store-bought variety--hence the air bubble and lightly "toasty" look that you see on some of the tortillas in the photo.
When slicing this torte, be sure to use a very sharp knife, because the thick torte will be quite solid in texture.
About the author: Jessie Oleson is a Philadelphia-based writer, illustrator, gallery owner, and cake anthropologist who runs Cakespy, an award-winning dessert website. Her first book came out in October 2011; she is currently at work on her second book.
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Tortilla Torte
About This Recipe
| Yield: | serves 8 |
| Active time: | 30 minutes |
| Total time: | 3 hours |
| Special equipment: | Saucepan, icing spatula |
| This recipe appears in: | Cakespy: Tortilla Torte |
Ingredients
- 1 package (12 ounces) semisweet chocolate pieces
- 4 cups (32 ounces) sour cream, divided
- 10 (7-inch) flour tortillas
- 3/4 cup (about 6 ounces) confectioners' sugar, sifted
- chocolate curls or sprinkles, for garnish (optional)
Procedures
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1
In a medium saucepan or double boiler, melt chocolate pieces over low heat, stirring occasionally. Stir in 2 cups sour cream. Remove from heat and cool.
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2
Place one tortilla on your serving plate. Spread about 1/3 cup of the chocolate mixture atop. Repeat with eight of the remaining tortillas and the remaining chocolate mixture. Top with the last tortilla.
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3
Put the assembled torte in the refrigerator and let chill until quite solid, about 30 minutes.
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4
In a medium bowl, stir together the remaining sour cream and confectioners' sugar. Spread on the top and sides of the torte. Cover and chill for 3 hours or overnight before serving.
