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Chocolate Pastry Torte

Dessert.Master's picture
Ingredients
  Canned chocolate syrup 16 Ounce (1 Can)
  Instant coffee 2 Teaspoon
  Cinnamon 1 Teaspoon
  Pie crust mix 11 Ounce (Or Sticks, 1 Package)
  Vanilla 2 Teaspoon
  Chilled whipping cream 2 Cup (32 tbs)
Directions

Heat oven to 425°.
Blend syrup, coffee and cinnamon.
Add 1/4 cup syrup mixture to pie crust mix; mix thoroughly.
Divide into 6 equal parts.
Roll each part into a 7-inch circle on well-floured cloth-covered board.
Trim edges to make even.
Place circles on ungreased baking sheets (two on each sheet).
Prick with fork.
Bake until almost firm, 6 to 8 minutes.
Cool pastry circles slightly; loosen while warm with 2 wide spatulas.
Cool on wire racks.
In chilled bowl, beat remaining syrup mixture, the vanilla and whipping cream until mixture forms soft peaks.
Stack pastry circles, spreading chocolate cream between layers and over top.
Refrigerate at least 8 hours.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Dessert
Method: 
Baked
Ingredient: 
Vanilla

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