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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- Yield:serves 8
- Active time: 30 minutes
- Total time:3 hours
- 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)
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.
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.
Put the assembled torte in the refrigerator and let chill until quite solid, about 30 minutes.
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.