Ingredients
-
-
1 1/2
-
1/2
-
1/2
-
1
-
1/3
-
-
16
-
1/4
-
1/2
-
5
-
1
-
-
-
Directions
Torta de chocolate (chocolate pie), Talk about decadent Mexican!! posted by request from Latin American cooking (2 hours pastry chill time not included in cook time), VERY rich and delicious! And easy to make as well! Melts in your mouth A tiny piece is perfect for a fancy after dinner dessert with espresso Mmm , Talk about decadent Mexican!! posted by request from Latin American cooking (2 hours pastry chill time not included in cook time)
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Steps
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1
Done
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To Prepare the Pastry: Sift the Flour, Cocoa and Salt Together Into a Bowl. |
|
2
Done
|
Cut the Butter Into the Flour Mixture With a Pastry Blender or 2 Knives Until It Resembles Coarse Meal. |
|
3
Done
|
Add the Sour Cream and Knead Into a Ball. |
|
4
Done
|
Divide Into 4 Equal Pieces and Refrigerate 2 Hours. |
|
5
Done
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on a Floured Board, Roll Each Piece of Dough Out to a 10 X 10 Inch Square. |
|
6
Done
|
Place Each Square on a Buttered Baking Sheet, Prick All Over With a Fork and Bake in a 400f Degree Oven 10 Minutes. |
|
7
Done
|
Carefully Transfer the Pastry Squares to Wire Racks to Cool. |
|
8
Done
|
They Will Be Very Fragile. |
|
9
Done
|
to Prepare the Filling: Place the Chocolate, Cream and Butter in a Saucepan and Stir Over Low Heat Until the Chocolate and Butter Are Melted. |
|
10
Done
|
Beat the Egg Yolks Until Thick. |
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11
Done
|
Beat in a Few Tablespoons of the Hot Chocolate Mixture and Stir Back Into the Hot Chocolate. |
|
12
Done
|
Stir in the Vanilla and Let the Mixture Cool to Spreading Consistency. |
|
13
Done
|
Do not Refrigerate or It Will Be Too Stiff to Spread. |
|
14
Done
|
Place 1 Pastry Layer on a Serving Plate and Spread With the Filling. |
|
15
Done
|
Continue Layering, Leaving the Nicest Looking Pastry Square For the Top. |
