Whisk together flour, granulated sugar, and salt in a medium bowl.

Incorporate milk, vanilla, eggs, and melted butter into the dry ingredients. Allow the batter to rest for 30 minutes.

Prepare a 10-inch nonstick skillet by heating it and lightly brushing it with melted butter.

Pour 1/3 cup of crepe batter into the hot skillet, swirling to evenly coat the surface.

Pour any excess batter back into the bowl.

Cook the crepe until golden around the edges and set in the center (about 1 minute).

Flip the crepe and cook for another 15 seconds until the bottom is lightly browned.

Transfer the crepe to a wax paper-lined baking sheet.

Repeat the crepe-making process with the remaining batter, buttering the skillet as needed.

In a saucepan, bring 1 cup of cream to a boil.

Remove from heat, add chopped chocolate and cinnamon. Let sit for 5 minutes, then whisk until smooth.

Whisk in 2 egg yolks into the chocolate mixture.

In a separate bowl, combine dulce de leche with the remaining cream and egg yolks.

Preheat oven to 350°F.

Grease and line a 9-inch cake pan with parchment paper.

Place a crepe at the bottom of the pan.

Line the sides of the pan with halved crepes, overlapping the bottom crepe.

Spoon 1/2 cup of the chocolate filling over the crepe, spreading evenly.

Cover with another crepe.

Spread 1/2 cup of dulce de leche filling over the crepe and top with another crepe.

Repeat the layering with the remaining fillings and crepes, ending with a crepe on top.

Fold the overhanging crepes over the top layer.

Cover the torte with buttered parchment paper and foil.

Bake for 1 hour, until puffed.

Remove the foil and let cool for 1 hour.

Remove the parchment and run a knife around the pan's edge.

Invert the torte onto a serving plate.

Remove the pan and parchment paper and let cool completely.

Dust with confectioners' sugar before serving.

For make-ahead, refrigerate the baked torte for up to 2 days and reheat in a 350°F oven.