----PASSOVER CHOCOLATE MANDARIN----

TORTE
3/4 lb Margerine-Unsalted or pareve
3/4 c Sugar
1 ts Vanilla
3/4 c Orange Juice
2 tb Orange Liqueur
1/4 c Strong Brewed Coffee
12 oz Semi-sweet 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 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.