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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
Ingredients: 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
Directions:
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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