Chocolate Chip Puff (Pastry) Cake

A different way of serving puff pastry. The filling is lovely as is but you may add 1/2 cup toasted chopped pecans to the mix. From a dessert cookbook called "Postres Irresistibles". Ounces in puff pastry pkg are an estimate. You will need three sheets.

• Ready In: 30 mins
• Serves: 8

Ingredients

• 3 (16 ounce) packages puff pastry, thawed if frozen
• 1  egg white, lightly beaten with
• 1  teaspoon water
• 2  cups  whipping cream, chilled
• 1  teaspoon vanilla
• 1⁄4 cup  semi-sweet chocolate chips, coarsely chopped
• 1⁄4 cup confectioners' sugar
•  confectioners' sugar, for dusting
•  cocoa, for dusting

Directions

1. Preheat oven to 200 degrees.
2. Using a 9 in cake pie as a guide, cut three 9 in circles from each puff pastry sheet. Place each on a greased cookie sheet and brush with egg white; bake 15 minutes or until golden. Meanwhile, beat cream with the vanilla and sugar until soft peaks form. Fold in the chocolate chips. Layer the puff pastry discs, filling each layer with the cream and chocolate mixture.Dust the top layer with more confectioner's sugar and cocoa. Serve.