Layered Mayan Chocolate Tortilla Cake

Preperation

In large heatproof bowl, place chocolate, chili powder and cinnamon. In small saucepan, heat cream just until simmering; pour over chocolate mixture and whisk until melted. Refrigerate, stirring occasionally, for about 1-1/2 hours or until thickened to spreadable consistency.

In small saucepan, bring sugar and 1/2 cup water to boil. Remove from heat; let cool to room temperature. Reserve 1 tbsp syrup; set aside.

Crispy Tortilla Topping: Preheat oven to 425°F. Line baking sheet with parchment paper. Place tortilla on baking sheet. Brush tortilla on both sides with reserved syrup. Combine sugar, cinnamon and chili powder; sprinkle over both sides of tortilla. Bake for 5 to 7 minutes, turning halfway through cooking time, until golden and crisp.

Place 1 tortilla on cake plate or serving platter; brush tortilla with some of the syrup, brushing right to edge. Using a spatula, spread about 1/4 cup of the chocolate ganache evenly over tortilla. Repeat with remaining tortillas, syrup and chocolate ganache, ending with final layer of ganache. Top with Crispy Tortilla Topping, and chocolate shavings and fresh berries (if using).

Tip: If you have leftover ganache, transfer to piping bag fitted with a star tip; pipe border around edge of cake.