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Cut the dough in half and roll both pieces back into a ball. Continue to cut the balls of dough in half until you have 16 even pieces. Set the dough aside for 10 minutes. Transfer one ball of dough to a floured work surface and roll the dough into a thick circle. Heat a cast-iron skillet over medium heat.
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1. Heat oven to 450°F. Brush both sides of each tortilla with melted butter; place in single layer on ungreased cookie sheet. 2. Place half of a candy bar on half of each tortilla. Fold each tortilla in half to form half-moon shape. 3. Bake at 450°F. for 4 to 6 minutes or until golden brown.
Receta de tarta de chocolate con galletas
Add sour cream and powdered sugar, continue to heat over simmering water until chocolate is melted. Place pan of sauce in cold water to cool, stir occasionally. Set of the flour tortillas on a serving plate. Spread with chocolate mixture. Continue alternating tortillas and chocolate mixture.
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If you want to make some chocolate and some corn, transfer 1 cup of the mixture into a separate medium bowl and mix into it half the amount of cacao powder, which equals 2 tablespoons. Add the lime juice if using. If making both chocolate and corn tortillas, divide the amount between the two mixtures, which equals 1 1/2 teaspoons per mixture.
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Total Time: 20 minutes. Place 2 (8-inch) flour tortillas on cutting board. Spread 2 tablespoons creamy or chunky peanut butter over half of each tortilla, leaving border around edge. Sprinkle 2 tablespoons chocolate chips evenly over peanut butter. Fold tortillas in half, and press to flatten. Brush top of each tortilla with melted and cooled unsalted butter.
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In a medium-sized bowl, whisk together the flour, baking powder, and salt. Add the lard (or butter, or shortening; if you're using vegetable oil, add it in step 3). Use your fingers or a pastry blender to work the fat into the flour until it disappears. Coating most of the flour with fat inhibits gluten formation, making the tortillas easier to.
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Start assembling the cake by spreading the chocolate-sour cream mixture on a flour tortilla. Place the next tortilla on top, and continue spreading the chocolate-sour cream mix. Repeat until you are out of tortillas. Cover the layer cake and refrigerate for at least 3 hours (overnight is best) before serving. Its rich and tangy and addictive.
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Melt chocolate chips in microwave until melted (stir every 30 seconds). Cool chocolate slightly (about 5-10 minutes); it should be smooth. Mix in sour cream. Mixture should be the consistency of thick pudding. Spread first tortilla with layer of chocolate mix. Be sure to go to edges.
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Place one tortilla on your serving plate. Spread about 1/3 cup of the chocolate mixture atop. Repeat with eight of the remaining tortillas and the remaining chocolate mixture. Top with the last tortilla. Put the assembled torte in the refrigerator and let chill until quite solid, about 30 minutes. In a medium bowl, stir together the remaining.
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Drizzle honey over one tortilla; sprinkle with cinnamon and chocolate chips. Top with remaining tortilla. In a small skillet, cook quesadilla in oil over medium heat for 1-2 minutes on each side or until lightly browned. Cut into four wedges. Serve immediately.
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Instructions. Assemble your tortilla, first with the peanut butter, second with the sliced banana, and last with the chocolate so it can melt while cooking on the pan. Fold in the edges of the tortilla to the center, making sure there are no holes in the center so the chocolate doesn't leak out! Pan fry each side, starting with the folded side.
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Preheat the oven to 325°F. Butter an 8 1/2-inch springform pan and line it with a round of wax paper. Butter the paper and dust the pan with flour, knocking out the excess. In a food processor.
INGREDIENTS FOR 6 PORTIONS OF CHOCOLATE TORTILLA
Take the dark chocolate bar and grate in a plate. Set aside. Take the tortilla sheet and put in a butter greased dosa tawa. Cook one side of tortilla sheet and flip it. Spread the grated chocolate in one half of cooked side of the sheet. Fold the other side of the sheet to cover the chocolate and cook in dosa tawa greased with butter.
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Step by step instructions: Chop or grate the dark chocolate and keep it aside. Place a tortilla over a flat surface. Sprinkle two tablespoons of grated dark chocolate over half of the tortilla. Fold the tortilla in half to cover the filling. Heat a pan and cook the filled tortilla or flatbread on both sides until lightly browned.
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Place the tortilla wedges onto baking sheets in a single layer. Bake the tortillas in the preheated oven until the edges are lightly browned, 10 to 12 minutes. While the tortillas are baking, melt the chocolate and shortening in a small saucepan over low heat. Spread half of the tortilla wedges onto a serving plate and drizzle with half of the.
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1/3 of the chocolate mix. Repeat this with the next tortilla and chocolate. Top the torte with the last wet tortilla. Place the torte in the fridge for 1 hour. Mix well: 2 Tbsp. honey 1 c. sour cream Spread over the torte top and sides. Grate some dark chocolate or use chocolate sprinkles and add to the top. Refrigerate for another 3-6 hours.