Choc. Six Layer Pastry Cake
A stacked dessert of six thin chocolate pie-crust pastry rounds filled with a chocolate whipped cream mixture and chilled.
Directions
- Combine first 4 ingredients in pan cook over low heat till smooth. Cool to room temperature.
- Combine pie crust mix with 3/4 cup chocolate mix. Beat at medium until smooth. Divide into six portions. 1 portion on bottom of cake pan ungreased to 1/2 inch of outside of pan. Bake 2 at a time at 425 degrees for 5 minutes., Loosen and place on wax paper to cool. Beat whip cream to peaks, fold in remaining chocolate. Stack pastry and fill with cream mix. Chill 8 hours. Decorate.
- Combine the first 4 ingredients (sweet baking chocolate, sugar, water, and instant coffee) in a pan and cook over low heat until smooth. Cool to room temperature.
- Combine the pie crust mix with 3/4 cup of the chocolate mixture. Beat at medium speed until smooth.
- Divide the dough into six portions. Press 1 portion onto the bottom of an ungreased cake pan, spreading to within 1/2 inch of the outside of the pan.
- Bake 2 at a time at 425 degrees for 5 minutes. Loosen and place on wax paper to cool.
- Beat the whipping cream to peaks, then fold in the remaining chocolate mixture.
- Stack the pastry rounds, filling between them with the cream mixture.
- Chill 8 hours. Decorate with chocolate curls.
Goes well with
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