Chocolate Pastry Torte
|Sweet baking chocolate||8 Ounce (2 Packages, 4 Ounce Each)|
|Sugar||1⁄2 Cup (8 tbs)|
|Instant coffee||1 1⁄2 Teaspoon|
|Pie crust stick||2|
|Whipping cream||2 Cup (32 tbs)|
Combine chocolate, sugar, 1/2 cup water and coffee in saucepan.
Cook over low heat until smooth, stirring constantly.
Add vanilla; cool to room temperature.
Blend 3/4 cup chocolate mixture into pie crust; divide into 6 equal parts.
Press each part over bottom of inverted 8-inch cake pan to within 1/2 inch of edge.
Bake at 425 degrees for 5 minutes.
Lift off carefully.
Whip cream until stiff peaks form; fold in remaining chocolate mixture.
Stack crusts on plate, spreading cream mixture over each layer and on top.
Chill for 8 hours or overnight.
Garnish as desired.
Serving size: Complete recipe
Calories 3294 Calories from Fat 2425
% Daily Value*
Total Fat 278 g427.3%
Saturated Fat 179.4 g897.1%
Trans Fat 0 g
Cholesterol 662.8 mg220.9%
Sodium 187.9 mg7.8%
Total Carbohydrates 199 g66.4%
Dietary Fiber 37.7 g150.6%
Sugars 129.8 g
Protein 29 g58.5%
Vitamin A Vitamin C
Calcium 49.6% Iron 219.3%
*Based on a 2000 Calorie diet