Chocolate Cream Tortilla Torte
Source of Recipe
Internet
List of Ingredients
1/4 cup sugar
1/3 cup unsweetened cocoa powder
2 tab cornstarch
1 teas ground cinnamon
2 2/3 cups milk
4 beaten egg yolks
1-oz semisweet chocolate, grated
1 tab margarine or butter
1 1/2 teas vanilla
3/4 cup whipping cream
10 8-inch flour tortillas
1 cup chopped pecans
1 recipe Raspberry Sauce (optional)
Fresh raspberries (optional) Recipe
For pudding, in a heavy medium saucepan, combine sugar, cocoa powder, cornstarch, and cinnamon. Stir in milk. Cook & stir over medium heat till mixture is thickened and bubbly. Cook & stir 2 minutes more. Remove mixture from heat
Gradually stir about 1 cup of the hot mixture into egg yolks. Return all of the mixture to saucepan. Bring mixture to a gentle boil; reduce heat. Cook & stir 2 minutes more. Remove from heat
Stir in grated chocolate, margarine or butter, and vanilla
Pour the pudding into a bowl. Cover the surface of pudding with clear plastic wrap; cool 1 hour
In a chilled bowl, beat whipping cream with chilled beaters of an electric mixer on medium speed till soft peaks form
To assemble torte, place 1 tortilla on a serving plate. Spread 2/3 cup of the pudding over tortilla. Top with a second tortilla
Spread 1/3 cup of the whipped cream over tortilla, sprinkle with 2 to 3 tablespoons nuts. Repeat layers, alternating chocolate pudding with whipped cream & nuts, ending with nuts
Cover & chill 2 to 12 hours (cover & chill remaining pudding to serve another time)
Cut into wedges
If desired, drizzle Raspberry Sauce over top and garnish with fresh raspberries
Note: Chocoholics may want to drizzle fudge topping over the torte in place of the raspberry sauce
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