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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 12 |
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I first made this for my DD, who is a major choco-holic, for her 16th birthday; she was one happy camper and we all enjoyed it very much. Recipe is from Southern Living and the blurb accompanying it reads: ...six layers of chocolate-y delight...mounded with whipped cream and sprinkled w/ nuts... Definitely an impressive and delicious dessert! Ingredients:
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) |
Directions:
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!
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