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Chocolate Pastry Torte Recipe
|Sweet baking chocolate||8 Ounce (2 Packages, 4 Ounce Each)|
|Sugar||1⁄2 Cup (8 tbs)|
|Instant coffee||1 1⁄2 Teaspoon|
|Pie crust stick||2|
|Whipping cream||2 Cup (32 tbs)|
Serving size: Complete recipe
Calories 3358 Calories from Fat 2425
% Daily Value*
Total Fat 278 g427.3%
Saturated Fat 179.4 g897.1%
Trans Fat 0 g
Cholesterol 662.8 mg
Sodium 262 mg10.9%
Total Carbohydrates 215 g71.5%
Dietary Fiber 37.7 g150.6%
Sugars 129.8 g
Protein 30 g59.6%
Vitamin A Vitamin C
Calcium 50.7% Iron 219.3%
*Based on a 2000 Calorie diet
Cook over low heat until smooth, stirring constantly.
Add vanilla; cool to room temperature.
Blend 3/4 cup chocolate mixture into pie crust; divide into 6 equal parts.
Press each part over bottom of inverted 8-inch cake pan to within 1/2 inch of edge.
Bake at 425 degrees for 5 minutes.
Lift off carefully.
Whip cream until stiff peaks form; fold in remaining chocolate mixture.
Stack crusts on plate, spreading cream mixture over each layer and on top.
Chill for 8 hours or overnight.
Garnish as desired.