Chocolate Pastry Cake

• 2 (4 oz.) sweet baking chocolate
• 1/2 c. sugar
• 1/2 c. water
• 1 1/2 tsp. instant coffee
• 2 tsp. vanilla
• 1 (11 oz.) pkg. pie crust mix
• 2 c. whipping cream
• chocolate curls

1. Combine first 4 ingredients in a heavy saucepan over low heat, stirring constantly until mixture is smooth.
2. Stir in vanilla and cool to room temperature.
3. Combine pie crust mix and 3/4 cup chocolate mixture in a small bowl.
4. Beat at medium speed with mixer until smooth.
5. Divide pastry in 6 equal portions.
6. Press each portion onto bottom of inverted ungreased 8-inch cake pan to within 1/2-inch from sides.
7. Bake layers, two at a time at 425u0b0 for 5 minutes.
8. Trim uneven edges of circles; run a knife under pastry to loosen it from cake pans.
9. Invert layers onto wax paper to cool.

sweet baking chocolate, sugar, water, instant coffee, vanilla, pie crust, whipping cream, chocolate curls

Taken from www.cookbooks.com/Recipe-Details.aspx?id=450470 (may not work)