Passover chocolate mandrin torte
14 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | pounds | Margerine-Unsalted or pareve |
| ¾ | cup | Sugar |
| 1 | teaspoon | Vanilla |
| ¾ | cup | Orange Juice |
| 2 | tablespoons | Orange Liqueur |
| ¼ | cup | Strong Brewed Coffee |
| 12 | ounces | Semi-sweet Chocolate; ;coarsely chopped |
| 6 | larges | Eggs |
Directions
PASSOVER CHOCOLATE MANDARIN
TORTE
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.