Chocolate Pastry Torte

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   ["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!"]

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