Mexican Cocoa Torte

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READY IN: 50mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
  • 1
    cup sugar
  • 12
    cup unsweetened cocoa
  • 14
    teaspoon cinnamon
  • 13
  • 12
    cup strong coffee
  • 1
    (11 ounce) package pie crust mix
  • 2
    cups heavy cream or 2 cups whipping cream
  • miniature semisweet chocolate chips (optional)
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DIRECTIONS

  • Combine sugar, cocoa, cinnamon, shortening and coffee in small saucepan.
  • Cook over very low heat, stirring constantly, until smooth and creamy.
  • Cool to room temperature.
  • Place pie crust mix in medium mixing bowl and stir in 3/4 cup of the cocoa mixture, blending thoroughly.
  • Shape into smooth ball and chill 1 hour.
  • Divide dough into 4 pieces.
  • Line two cookie sheets with aluminum foil and mark two 8-inch circles on each.
  • Place balls of dough on foil and
  • press with fingers into marked circles.
  • Bake at 375 degrees for 10 to 12 minutes or until almost set.
  • Cool on cookie sheets.
  • Add remaining cocoa mixture to cream in small mixer bowl and beat until stiff.
  • Place one pastry round on serving plate then spread with a fourth of the whipped cream mixture.
  • Repeat layering with remaining three rounds and whipped cream mixture, ending with whipped cream.
  • Chill several hours.
  • Garnish with Mini Chips.
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