Passover Chocolate Mandarin Torte

by Wendy Lockman

Servings: 14 servings

INGREDIENTS

3/4 lb. unsalted margarine 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 lg. eggs

INSTRUCTIONS

In heavy saucepan over low heat or in a double boiler, melt magerineand sugar with vanilla, orange juice, orange liqueur and coffee. Stir to blend. Remove from heat and add chocolate, stirring to melt. Cool well and whisk in eggs until thoroughly incorporated. Pour into 9-inch springform pan lined with parchment paper. Bake 35 to 45 minutes at 350°F until top has a slight crust and seems set. Refrigerate several hours. Serve cold with strawberry puree or dust top with cocoa and garnish center with strawberries.

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Tagged: cakes, chocolatetorte, desserts add tags

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