Combine chocolate wafer crumbs and 1/3 cup melted butter; firmly
press on bottom and sides of a 9-inch tart pan or pie plate. Bake at 350F
for 6 to 8 minutes.
Cream 1/2 cup softened butter; gradually add brown sugar with the
electric mixer at medium speed until blended. Add the eggs, one at a time,
beating after each addition. Stir in the melted chocolate, instant coffee
granules, vanilla extract, flour and chopped pecans. Pour into the prepared
crust. Bake at 375F for 25 minutes. Remove from oven and cool completely
on a rack.
Before serving, pipe sweetened whipped cream on each piece and
drizzle with chocolate syrup. Garnish with cherries and/or mint if
desired.
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