Chocolate Pastry Torte
|Sweet baking chocolate||8 Ounce|
|Sugar||1⁄2 Cup (8 tbs)|
|Instant coffee||1 1⁄2 Teaspoon|
|Pie crust sticks||2|
|Whipping cream||2 Cup (32 tbs)|
Combine chocolate, sugar, 1/2 cup water and coffee in saucepan.
Cook over low heat until smooth, stir- ring constantly.
Add vanilla; cool to room temper- ature.
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.