Layers of flour tortillas filled with a creamy mocha filling and covered in whipped cream.
1 twelve-ounce package semi-sweet chocolate chips
2 teaspoons instant espresso powder (or instant coffee crystals)
2 1/2 cups sour cream
10 flour tortillas (8")
1 cup heavy whipping cream
3 tablespoons sugar
Fresh raspberries for garnish
Melt chocolate chips in the top of a double boiler. Stir in powdered espresso. Turn heat off and fold in sour cream.
Place one tortilla on a pretty plate. Spread about 1/3 cup of the mocha filling on tortilla, all the way to the edges. Repeat with 8 more tortillas, stacking them to make layers. Top with last tortilla.
With electric mixer, whip cream until stiff, adding sugar right at the end. Frost entire cake. Decorate with raspberries, cover and refrigerate overnight.