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Fudge Truffle Torte (wheat-free)

Author/Submitted by: Ana Kurland <Ana.Kurland@CONST.LOC.GOV>
Servings: 1
Categories: Chocolate / Desserts / Tortes

1  Lb  Unsalted Margarine
1  Cup  Sugar
1  Cup  Strong Liquid Coffee, (plus 2 Tbsp)
12  Oz  Semisweet Chocolate, chopped
4  Oz  Unsweetened Chocolate, chopped
8  Large  Eggs

In a double boiler or over low heat melt margarine, sugar and coffee together, stirring to blend. remove from heat and add both chocolates, stirring to melt. let cook, then whisk in eggs until thoroughly incorporated. pour into 10-in springform pan, lined in botton with parchment paper. Bake at 350 F. (pre-heat oven) for 50-55 min. until cakes seems set. If cake is rising too fast, turn oven down to 325. Refrigerate for several hours. The recipe says to serve cold with either a dusting of cocoa powder or with pureed strawberries. I've made this twice and it's pretty good-almost like a cheesecake.

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