Chocolate Cream Torte

Combine first 4 ingredients in a heavy saucepan; cook over low heat, stirring constantly, until mixture is smooth. Stir in vanilla. Cool mixture to room temperature.

Preheat oven to 425° F. Beat together piecrust mix 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 just until soft peaks form; fold in remaining chocolate mixture. Stack pastry on 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.