MEXICAN CHOCOLATE AND DULCE DE LECHE CREPES TORTE

Steps:

• 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.
• Heat a 10-inch nonstick skillet and lightly brush with melted butter.
• Pour 1/3 cup of the crêpe batter into the skillet and immediately swirl until it reaches halfway up the side.
• Pour any excess batter back into the bowl.
• Cook the crêpe over moderate heat until golden at the edge and set in the center, about 1 minute.
• Flip the crêpe and cook for about 15 seconds longer, or just until the bottom is browned in spots.
• Transfer the crêpe to a baking sheet lined with wax paper.
• Repeat with the remaining batter, brushing the skillet with butter only as needed.
• 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.
• Preheat the oven to 350°.
• Butter a 9-inch round cake pan, line the bottom with parchment paper and butter the paper.
• Fit a crêpe in the bottom of the pan, pressing to flatten it.
• Halve 2 crêpes and line the sides of the pan with them, placing the cut sides down and slightly overlapping the bottom crêpe; the rounded part of the halved crêpes will hang over the edge of the pan a bit.
• Spoon a slightly heaping 1/2 cup of the chocolate filling into the pan and spread to the edge of the crêpe.
• Top with another crêpe, 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 crêpe.
• Repeat this layering with the remainder of the fillings and 4 more crêpes, ending with a crêpe.
• Any leftover crêpes can be frozen between sheets of wax paper for later use.
• Fold the overhanging crêpes over the top.
• Press a round of buttered parchment paper directly onto the torte and cover the pan with foil.
• 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 confectioners' sugar over the torte just before serving.
• MAKE AHEAD The baked torte can be refrigerated for up to 2 days.
• Reheat slightly in a 350° oven.