This is a recipe from an old German Cookbook that I have modernized. It can be made (i.e. the layers) a few days ahead. It is worth the trouble.

2 pkgs. (4 oz.) sweet cooking chocolate
1 1/2 tsp. instant coffee
2 c. whipping cream
2 tsp. vanilla
1/2 c. sugar
1/2 c. water
1 pkg. (9 oz.) pie crust mix, loose

Combine chocolate, instant coffee, water and sugar in a saucepan. Cook over low heat, stirring constantly until it is smooth. Add vanilla. Cool to room temperature.

Blend 3/4 cup of the chocolate sauce into pie crust mix. Divide the pastry into 6 equal parts. Press each part over bottom of an inverted 8 x 1 1/2 inch round cake pan to within 1/2 inch of the edge. (Prepare in relays according to the number of pans you may have.) Trim layers to even edges. Bake 5 minutes at 425 degrees. Cool. Run the tip of knife under edges to loosen. Lift off carefully.

Whip cream until soft peaks form. Fold in remaining chocolate sauce. Stack baked pastry spreading chocolate cream between layers and over top. Chill 8 hours or overnight. Trim with shaved chocolate. Serves 9 to 12.