Chocolate Pastry Torte

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

1. Combine chocolate, sugar, water, and coffee in saucepan; cook over low heat, stirring constantly until smooth.
2. Blend in vanilla; allow to cool to room temperature.
3. Prepare piecrust according to package directions, omitting water.
4. Blend 3/4 of the chocolate mixture unto piecrust mix; divide into six equal parts.
5. Press each part unto the bottom of an inverted 8" round pan to within 1/2" of edge.
6. Bake at 425 degrees for 5-8 minutes.
7. While layers are still warm, trim to even edges if desired.
8. Let cool; then run the tip of a knife under edges to loosen.
9. Lift carefully, transfer to wire cake rack.
10. Whip cream to soft peak stage; fold in remaining chocolate sauce.
11. Spread chocolate cream between layers and over top.
12. Chill overnight or at least for 8 hours.
13. Top w/ chopped nuts and/or chocolate curls.
14. Makes 9-12 servings depending on how many chocolate lovers you're serving!

sweet baking chocolate, sugar, water, coffee, vanilla, whipping cream, pecans, chocolate curls

Taken from www.food.com/recipe/chocolate-pastry-torte-113814 (may not work)