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Chocolate Pastry Torte Recipe
|Canned chocolate syrup||16 Ounce (1 Can)|
|Instant coffee||2 Teaspoon|
|Pie crust mix||11 Ounce (Or Sticks, 1 Package)|
|Chilled whipping cream||2 Cup (32 tbs)|
Serving size: Complete recipe
Calories 4545 Calories from Fat 2342
% Daily Value*
Total Fat 263 g404.3%
Saturated Fat 123.3 g616.4%
Trans Fat 0 g
Cholesterol 640 mg
Sodium 2678 mg111.6%
Total Carbohydrates 501 g166.9%
Dietary Fiber 14.7 g58.6%
Sugars 257.4 g
Protein 41 g81.8%
Vitamin A 0.3% Vitamin C 0.32%
Calcium 88.1% Iron 50.6%
*Based on a 2000 Calorie diet
Blend syrup, coffee and cinnamon.
Add 1/4 cup syrup mixture to pie crust mix; mix thoroughly.
Divide into 6 equal parts.
Roll each part into a 7-inch circle on well-floured cloth-covered board.
Trim edges to make even.
Place circles on ungreased baking sheets (two on each sheet).
Prick with fork.
Bake until almost firm, 6 to 8 minutes.
Cool pastry circles slightly; loosen while warm with 2 wide spatulas.
Cool on wire racks.
In chilled bowl, beat remaining syrup mixture, the vanilla and whipping cream until mixture forms soft peaks.
Stack pastry circles, spreading chocolate cream between layers and over top.
Refrigerate at least 8 hours.