Chocolate Pastry Torte

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 9-12
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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!
Advertisement