Recipe - Passover Chocolate Mandrin Torte

PASSOVER CHOCOLATE MANDARIN

TORTE
Three fourths pound MargerineUnsalted or pareve
Three fourths cup Sugar
1 teaspoon Vanilla
Three fourths cup Orange Juice
2 tablespoon Orange Liqueur
One fourth cup Strong Brewed Coffee
12 ounce Semisweet Chocolate;
;coarsely chopped
6 lg 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 9inch springform
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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini