Chocolate Cream Torte

In a heavy saucepan, combine chocolate, sugar, water, and instant coffee. Cook over low heat, stirring constantly, until mixture is smooth. Stir in vanilla. Cool mixture to room temperature.

Preheat oven to 425° F. Whisk together flour and salt. Cut in butter until it forms pea-sized crumbs.

Beat together flour mixture and ¾ cup chocolate mixture until smooth. Scrape into a ball and let rest 10 minutes. Divide pastry into 6 equal portions. Press each portion onto bottom of an inverted ungreased 8‑inch cakepan to within ½ inch from sides. Bake layers, two at a time, for 4½ minutes. The pastry is very fragile: let it cool a few minutes first, then run a knife under a layer to loosen it from the cakepan. Invert onto wax paper to finish cooling.

Beat whipping cream until it holds soft peaks. Fold in remaining chocolate mixture. When the pastry is completely cool, stack pastry on a serving plate, spreading about ⅔ cup chocolate cream between each layer. Spread remaining chocolate cream on top of torte.

Place chocolate in a metal bowl. Heat cream in a small sauce pan until nearly boiling. Pour over chocolate and let rest a few minutes. Add butter, vanilla, and instant coffee. Stir until smooth. Let cool until thickened but still pourable. Pour over torte allowing decorative drips down the sides.

Chill at least 6 hours before serving.

Yield: one 8‑inch stack torte.