PASSOVER CHOCOLATE MANDARIN
TORTE
3/4 lb margerine-unsalted or pareve
3/4 cup sugar
1 tsp vanilla
3/4 cup orange juice
2 tbsp orange liqueur
1/4 cup strong brewed coffee
12 oz semi-sweet chocolate, ;coarsely chopped
6 large eggs
1. In heavy saucepan over low heat or in a double boiler, melt
magerine and sugar with vanilla, orange juice, orange liqueur and
coffee. Stir to blend. Remove from heat and add chocolate, stirring
to melt. 2. Cool well and whisk in eggs until thoroughly
incorporated. Pour into 9-inch spring-form pan lined with parchment
paper. Bake 35 to 45 minutes at 350 degrees until top has a sight
crust and seems set. 3. Refrigerate several hours. Serve cold with
strawberry puree or dust top with cocoa and garnish center with
strawberries. Makes 14 to 16 servings.
Serves: 14
Recipe Categories: Chocolate; Dessert
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