Mexican Cocoa Torte

For a real treat, try this torte filled with fluffy cocoa-flavored whipped cream between layers of tender chocolate pastry.

Recipe Ingredients:

1 cup granulated sugar
1/2 cup unsweetened baking cocoa
1/2 cup instant coffee powder
1/3 cup vegetable shortening
1/4 teaspoon ground cinnamon
Pastry for (9-inch) double crust pie*
2 cups whipping cream
1/2 cup semisweet chocolate chips

Cooking Directions:

1. In a small saucepan combine sugar, cocoa, coffee powder, shortening and cinnamon. Cook over very low heat, stirring constantly, until smooth and creamy. Allow to cool.
2. Place pie dough in a medium mixing bowl; stir in 3/4 cup of the cocoa mixture, blending thoroughly. Shape into a smooth ball; refrigerate for 1 hour.
3. Preheat oven to 375°F (190°C).
4. Divide dough into four pieces. Line two baking sheets with aluminum foil; draw two 8-inch circles on each. Place dough on aluminum foil and press into the marked circles. Bake for 10 to 12 minutes or until almost set; cool on the baking sheets.
5. In a medium mixing bowl, combine remaining cocoa mixture with whipping cream; beat with an electric mixer at medium speed until stiff.
6. Place one pastry round on the serving plate; spread with one-fourth of the whipped cream mixture. Repeat layering with the remaining three rounds and whipped cream mixture in between each layer, ending with the whipped cream. Refrigerate for 3 hours. Garnish with miniature chocolate chips before serving.

Makes 8 servings.

*Use ready-to-use refrigerated pie crust, your own favorite pie crust recipe—or try our favorite pie crust recipe.