Directions:
- Combine chocolate, sugar, water, and coffee in saucepan; cook over low heat, stirring constantly until smooth.
- Blend in vanilla; allow to cool to room temperature.
- Prepare piecrust according to package directions, omitting water.
- Blend 3/4 of the chocolate mixture unto piecrust mix; divide into six equal parts.
- Press each part unto the bottom of an inverted 8 round pan to within 1/2 of edge.
- Bake at 425 degrees for 5-8 minutes.
- While layers are still warm, trim to even edges if desired.
- Let cool; then run the tip of a knife under edges to loosen.
- Lift carefully, transfer to wire cake rack.
- Whip cream to soft peak stage; fold in remaining chocolate sauce.
- Spread chocolate cream between layers and over top.
- Chill overnight or at least for 8 hours.
- Top w/ chopped nuts and/or chocolate curls.
- Makes 9-12 servings depending on how many chocolate lovers you're serving!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 113.69 Kcal (476 kJ) | ||
| Calories from fat | 82.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.2g | 14% | |
|---|---|---|---|
| Cholesterol | 22.2mg | 7% | |
| Sodium | 19.16mg | 1% | |
| Potassium | 81.44mg | 2% | |
| Total Carbs | 8.48g | 3% | |
| Sugars | 4.99g | 20% | |
| Dietary Fiber | 0.92g | 4% | |
| Protein | 1.12g | 2% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 0.3mg | 1% | |
| Calcium | 17.9mg | 2% | |
| Amount Per 100 g | |||
| Calories | 265.71 Kcal (1112 kJ) | ||
| Calories from fat | 193.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.51g | 14% | |
|---|---|---|---|
| Cholesterol | 51.88mg | 7% | |
| Sodium | 44.78mg | 1% | |
| Potassium | 190.34mg | 2% | |
| Total Carbs | 19.81g | 3% | |
| Sugars | 11.66g | 20% | |
| Dietary Fiber | 2.15g | 4% | |
| Protein | 2.63g | 2% | |
| Vitamin C | 0.5mg | 0% | |
| Iron | 0.6mg | 1% | |
| Calcium | 41.7mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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