Oh… Oh… more chocolate, and more raspberries.


  • Whipped cream
  • Chocolate sauce- See recipe for Russian Cream
  • Tortillas


  • 1 1/2 cups flour
  • 1/2 cup unsweetened cocoa
  • 1/2 cup sugar
  • 2 tsp. baking powder pinch of salt
  • 6 TBS. lard or Crisco at room temperature

Sift flour, cocoa, sugar, baking powder and salt into a large bowl. Cut in the lard. Add the water until evenly moistened. Turn dough out onto lightly floured surface and knead until smooth, about 30 seconds.  Cover with a towel and let stand 30 minutes. Shape dough into 16 rounds. Arrange on a baking sheet covered with plastic wrap and let stand another 30 minutes. Roll each round out on a generously floured surface as thinly as possible,  7-1/2 to 8-inches  in diameter. Heat a large skillet until very hot. Use a wide spatula and add each tortilla to the skillet. Cook 30 seconds on the first side and 10 seconds on the other. Wrap in plastic to prevent drying. Repeat with remaining tortillas. Wrap the tortillas you are going to use in foil and place in a 400 degree oven for about 10 minutes to warm them. Place each tortilla on a plate, one per person is plenty! Spread whipped cream over half of each. Arrange berries on cream.  Fold tortillas  over filling. Spoon chocolate sauce around each tortilla on the plate. Serve.

You can make the tortillas ahead and freeze them until ready to use. When ready to use, thaw them and then place them in the foil and heat them just before serving.

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