Creamy No-Bake Chocolate-Coffee Layered Torte

1. 1

   Line 8x4-inch loaf pan with plastic wrap.

2. 2

   Microwave semi-sweet chocolate, 3/4 cup cream and butter in medium microwaveable bowl on HIGH 2 min., stirring after each minute.

3. 3

   Stir until chocolate is completely melted and mixture is well blended.

4. 4

   Cool completely.

5. 5

   Meanwhile, dissolve espresso powder in boiling water; cool.

6. 6

   Beat chocolate mixture with mixer until thickened.

7. 7

   Gradually adding remaining cream, beating after each addition until well blended.

8. 8

   (Mixture should resemble consistency of cake frosting.)

9. 9

   Spread about 1/3 cup chocolate mixture onto bottom of prepared pan.

10. 10

    Dip 8 wafers, 1 at a time, in espresso 10 sec., then arrange over chocolate mixture in prepared pan, overlapping as necessary to fit.

11. 11

    Repeat layers.

12. 12

    Cover with remaining chocolate mixture.

13. 13

    Refrigerate 2 hours.

14. 14

    Invert dessert onto platter just before serving; remove and discard plastic wrap.

15. 15

    Serve dessert topped with COOL WHIP.

* Per serving · 4 servings · Values may vary.

No additional tips available.