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1
In a medium bowl, whisk the flour with the granulated sugar and salt.
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2
Whisk in the milk, vanilla, 6 whole eggs and the 4 tablespoons of melted butter and let stand for 30 minutes.
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3
Heat a 10-inch nonstick skillet and lightly brush with melted butter.
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4
Pour 1/3 cup of the crepe batter into the skillet and immediately swirl until it reaches halfway up the side.
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5
Pour any excess batter back into the bowl.
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6
Cook the crepe over moderate heat until golden at the edge and set in the center, about 1 minute.
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7
Flip the crepe and cook for about 15 seconds longer, or just until the bottom is browned in spots.
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8
Transfer the crepe to a baking sheet lined with wax paper.
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9
Repeat with the remaining batter, brushing the skillet with butter only as needed.
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10
In a medium saucepan, bring 1 cup of the cream to a boil.
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11
Remove the pan from the heat and add the chocolate and cinnamon.
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12
Let stand for 5 minutes, then whisk until smooth.
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13
Whisk in 2 of the egg yolks.
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14
In a medium bowl, whisk the dulce de leche with the remaining 2 tablespoons of cream and 2 egg yolks.
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15
Preheat the oven to 350u00b0.
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16
Butter a 9-inch round cake pan, line the bottom with parchment paper and butter the paper.
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17
Fit a crepe in the bottom of the pan, pressing to flatten it.
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18
Halve 2 crepes and line the sides of the pan with them, placing the cut sides down and slightly overlapping the bottom crepe; the rounded part of the halved crepes will hang over the edge of the pan a bit.
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19
Spoon a slightly heaping 1/2 cup of the chocolate filling into the pan and spread to the edge of the crepe.
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20
Top with another crepe, pressing to flatten it.
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21
Spoon a slightly heaping 1/2 cup of the dulce de leche filling on top, spread it to the edge and top with a crepe.
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22
Repeat this layering with the remainder of the fillings and 4 more crepes, ending with a crepe.
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23
Any leftover crepes can be frozen between sheets of wax paper for later use.
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24
Fold the overhanging crepes over the top.
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25
Press a round of buttered parchment paper directly onto the torte and cover the pan with foil.
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26
Bake the torte for 1 hour, or until puffed.
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27
Remove the foil and let cool for 1 hour.
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28
Remove the parchment and run a knife around the edge of the pan.
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29
Invert a plate over the pan and then invert the torte onto the plate.
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30
Remove the pan and parchment paper and let cool completely.
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31
Sift confectioners' sugar over the torte just before serving.
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32
MAKE AHEAD The baked torte can be refrigerated for up to 2 days.
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33
Reheat slightly in a 350u00b0 oven.
