Torta de chocolate (chocolate pie)

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“Talk about decadent Mexican!! posted by request from Latin American cooking. (2 hours pastry chill time not included in cook time)”
1hr 1min

Ingredients Nutrition

  • Pastry
  • 1 12 cups flour
  • 12 cup cocoa
  • 12 teaspoon salt
  • 1 cup butter
  • 13 cup sour cream
  • Filling
  • 16 ounces semisweet chocolate
  • 14 cup Heavy cream
  • 12 cup butter
  • 5 egg yolks
  • 1 teaspoon vanilla


  1. To prepare the pastry: sift the flour, cocoa and salt together into a bowl.
  2. Cut the butter into the flour mixture with a pastry blender or 2 knives until it resembles coarse meal.
  3. Add the sour cream and knead into a ball.
  4. Divide into 4 equal pieces and refrigerate 2 hours.
  5. On a floured board, roll each piece of dough out to a 10 x 10 inch square.
  6. Place each square on a buttered baking sheet, prick all over with a fork and bake in a 400f degree oven 10 minutes.
  7. Carefully transfer the pastry squares to wire racks to cool.
  8. They will be very fragile.
  9. 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. Beat the egg yolks until thick.
  11. Beat in a few tablespoons of the hot chocolate mixture and stir back into the hot chocolate.
  12. Stir in the vanilla and let the mixture cool to spreading consistency.
  13. Do not refrigerate or it will be too stiff to spread.
  14. Place 1 pastry layer on a serving plate and spread with the filling.
  15. Continue layering, leaving the nicest looking pastry square for the top.
  16. Sift powdered sugar over the top layer.
  17. Using a pastry bag fitted with a star tube, decorate the top layer with a little of the leftover filling.

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