Chocolate Pastry Torte

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

Step-by-step instructions

1. 1

   Combine chocolate, sugar, water, and coffee in saucepan; cook over low heat, stirring constantly until smooth.

2. 2

   Blend in vanilla; allow to cool to room temperature.

3. 3

   Prepare piecrust according to package directions, omitting water.

4. 4

   Blend 3/4 of the chocolate mixture unto piecrust mix; divide into six equal parts.

5. 5

   Press each part unto the bottom of an inverted 8" round pan to within 1/2" of edge.

6. 6

   Bake at 425 degrees for 5-8 minutes.

7. 7

   While layers are still warm, trim to even edges if desired.

8. 8

   Let cool; then run the tip of a knife under edges to loosen.

9. 9

   Lift carefully, transfer to wire cake rack.

10. 10

    Whip cream to soft peak stage; fold in remaining chocolate sauce.

11. 11

    Spread chocolate cream between layers and over top.

12. 12

    Chill overnight or at least for 8 hours.

13. 13

    Top w/ chopped nuts and/or chocolate curls.

14. 14

    Makes 9-12 servings depending on how many chocolate lovers you're serving!