Passover Chocolate Mandarin Torte
A gluten-free flourless chocolate cake to add to your collection of Passover recipes. Pairing orange and chocolate are heavenly in this chocolatey torte.
Yield
14 servingsPrep
20 minCook
45 minReady
65 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | pound |
margarine
unsalted, or pareve |
|
| ¾ | cup |
sugar
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ¾ | cup |
orange juice
|
|
| 2 | tablespoons |
liqueur
triple sec, grand marnier, cointreau or other orange flavor |
|
| ¼ | cup |
coffee
brewed, strong |
|
| 12 | ounces |
semi-sweet chocolate
coarsely chopped, null, null |
|
| 6 | large |
eggs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 340.2 | g |
margarine
unsalted, or pareve |
|
| 177 | ml |
sugar
|
|
| 5 | ml |
vanilla extract
|
|
| 177 | ml |
orange juice
|
|
| 3E+1 | ml |
liqueur
triple sec, grand marnier, cointreau or other orange flavor |
|
| 59 | ml |
coffee
brewed, strong |
|
| 346.8 | ml/g |
semi-sweet chocolate
coarsely chopped, null, null |
|
| 6 | large |
eggs
|
|
Directions
In a heavy saucepan over low heat, or in a double boiler, melt the margarine (or pareve) with the sugar, vanilla, orange juice, orange liqueur, and coffee.
Stir to blend.
Remove from heat and add chocolate, stirring to melt.
Cool completely and whisk in eggs until thoroughly incorporated.
Pour into a 9-inch springform pan lined with parchment paper.
Bake 35 to 45 minutes at 350℉ (180℃) F until top has a slight crust and seems set.
Refrigerate for several hours.
Serve chilled with strawberry purée or dust the top with cocoa and garnish center with strawberries.
