Sounds weird, but it’s soooooooo good!!!
A central California Mexican restaurant features this unorthodox dessert. Chocolate lovers will find it exceptional; all cooks will find
it is remarkably easy. A sour cream chocolate sauce is layered between flour tortillas, plain sour cream frosts the surface and chocolate
curls add the final fillip. It makes a spectacular ending to a meal, a surprise climax for any menu.
[SIZE=4][U][B]Flour Tortilla Torte[/B][/U][/SIZE]
1 package (6 oz.) semisweet chocolate bits
2 cups (1 pt.) sour cream 3 tablespoons powdered sugar
4 flour tortillas (7 to 8 inches in diameter)
1 to 2 ounces milk chocolate
Pour the semisweet chocolate bits into the top of a double boiler. Add 1 Cup of the sour cream and 1 tablespoon of the powdered sugar and heat
over simmering water, stirring until chocolate is melted. Place pan of sauce in cold water to cool; stir occasionally.
Set one of the flour tortillas on a serving plate and spread evenly with a third of the chocolate mixture. Cover with another tortilla another
third of the sauce, thcn a third tortilla, thc balance of the sauce and the last tortilla. Make as level as possible.
Blend the remaining sour cream with the remaining 2 tablespoons powdered sugar and spread evenly over the top and sides of the tortilla torte.
Chill, covered with a large inverted bowl, at least 8 hours or as long as overnight.
Shave milk chocolate into curls using a vegetable peeler; pile chocolate curls onto top of tortilla torte. Cut in slim wedges with a sharp knife
to serve. Makes 8 to 12 servings.