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| | Chocolate Pastry Cake
| Chocolate Pastry Cake
two 4 ounce packages of sweet baking chocolate
1/2 cup of sugar
1/2 cup of water
2 teaspoons of vanilla
10 ounce package of pie crust mix
2 cups of heavy cream
Shave 3 squares of chocolate for decorations. Set aside. (Use carrot peeler dipped in hot water) Combine the remaining chocolate, sugar, and water in small sauce pan over low heat. Stir until melted and smooth. Remove from heat, add vanilla and allow to cool to room temperature. Stir 3/4 cup of chocolate mix into dry pie crust. Stir until smooth. Divide in fourths and press each out into 8 inch circle. Easiest way is to press out over outside bottom of 8 inch round cake pan to about 1/4 inch from edge. Bake at 425ºF. for 6- 8 minutes or until almost firm. Trim if spread over edges so all will be the same size. Cool about 5 minutes and remove from pan with spatula. Cool completely. Whip cream, fold in remaining chocolate and spread between layers and on top of cake. Place chocolate shavings on top and place in refrigerator covered to chill for at least 8 hours. Serves 12 - 14 |
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