Passover Chocolate Mandarin Torte
Passover Chocolate Mandarin Torte recipe
triple sec, grand marnier, cointreau or other orange flavor
In heavy saucepan over low heat or in a double boiler, melt margarine and sugar with vanilla, orange juic, 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 spring-form pan lined with parchment paper.
Bake 35 to 45 minutes at 350℉ (180℃) F until top has a sight crust and seems set.
Refrigerate several hours.
Serve cold with strawberry purée or dust top with cocoa and garnish center with strawberries.