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.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

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


  • 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)


  1. 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.

  2. 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.

  3. 3

    Put the assembled torte in the refrigerator and let chill until quite solid, about 30 minutes.

  4. 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.

Comments can take up to a minute to appear - please be patient!

Previewing your comment: