Chocolate Pastry Torte - cooking recipe

Ingredients

2 (4 ounce) packages sweet baking chocolate
1/2 cup sugar
1/2 cup water
1 1/2 teaspoons instant coffee
2 teaspoons vanilla extract
1 (11 ounce) package pie crusts (sticks)
2 cups whipping cream
chopped pecans
chocolate curls (optional)

Preparation

Combine chocolate, sugar, water, and coffee in saucepan; cook over low heat, stirring constantly until smooth.
Blend in vanilla; allow to cool to room temperature.
Prepare piecrust according to package directions, omitting water.
Blend 3/4 of the chocolate mixture unto piecrust mix; divide into six equal parts.
Press each part unto the bottom of an inverted 8\" round pan to within 1/2\" of edge.
Bake at 425 degrees for 5-8 minutes.
While layers are still warm, trim to even edges if desired.
Let cool; then run the tip of a knife under edges to loosen.
Lift carefully, transfer to wire cake rack.
Whip cream to soft peak stage; fold in remaining chocolate sauce.
Spread chocolate cream between layers and over top.
Chill overnight or at least for 8 hours.
Top w/ chopped nuts and/or chocolate curls.
Makes 9-12 servings depending on how many chocolate lovers you're serving!