“I first made this for my DD, who is a major choco-holic, for her 16th birthday; she was one happy camper and we all enjoyed it very much. Recipe is from Southern Living and the blurb accompanying it reads: "...six layers of chocolate-y delight...mounded with whipped cream and sprinkled w/ nuts..." Definitely an impressive and delicious dessert!”
1hr 15mins

Ingredients Nutrition


  1. Combine chocolate, sugar, water, and coffee in saucepan; cook over low heat, stirring constantly until smooth.
  2. Blend in vanilla; allow to cool to room temperature.
  3. Prepare piecrust according to package directions, omitting water.
  4. Blend 3/4 of the chocolate mixture unto piecrust mix; divide into six equal parts.
  5. Press each part unto the bottom of an inverted 8" round pan to within 1/2" of edge.
  6. Bake at 425 degrees for 5-8 minutes.
  7. While layers are still warm, trim to even edges if desired.
  8. Let cool; then run the tip of a knife under edges to loosen.
  9. Lift carefully, transfer to wire cake rack.
  10. Whip cream to soft peak stage; fold in remaining chocolate sauce.
  11. Spread chocolate cream between layers and over top.
  12. Chill overnight or at least for 8 hours.
  13. Top w/ chopped nuts and/or chocolate curls.
  14. Makes 9-12 servings depending on how many chocolate lovers you're serving!

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