Venetian Torte

12 ounce frozen pound cake
4 ounches semisweet baking chocolate
3 1/2 tablespoons hot water
1/2 teaspoon instant coffee powder(opt)
1/2 teaspoon vanilla 1 cup (1/2 pint) whipping cream

Remove cake from its package and slice into four horizontal layers while still frozen. Melt baking chocolate over hot water with the 3 1/2 tbs hot water (and coffee powder if using).Remove from heat and stir in vanilla; let cool to room temperature. Whip cream until stiff and fold into the cooled chocolate. Spread between cake layers and on top. You can sprinkle with chocolate shot, chopped nuts, powdered sugar or more whipped cream.


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