1 lb Unsalted margarine (not
-whipped style)
1 c Sugar
1 c Plus
2 tb Strong coffee (brewed liquid
-coffee)
12 oz Semi-sweet chocolate,
-coarsely chopped
4 oz Unsweetened chocolate,
-coarsely chopped
8 lg Eggs
In a heavy saucepan over low heat or using a double boiler melt margarine,
sugar and coffee together, stirring to blend. Remove from stove and add
both chocolates, stirring to melt. Let cool, then whisk in eggs until
thoroughly incorporated. Pour into a 10-inch springform pan lined on the
bottom with parchment paper.
Bake in preheated 350-degree oven for 50-55 minutes until cake seems set.
If cake rises too fast, reduce heat to 325 degrees and continue baking at
the reduced temperature.
Refrigerate for several hours. Serve cold or at rm temperature with either
strawberry puree (see fol. recipe) or dust top with cocoa and garnish
center with a sliced strawberry, or citrus leaves.
per serving: 462 calories, 5 gm protein, 33 gm carbohydras, 38 gm gat, 11
gm saturated fat, 157 mg cholesterol, 43 mg sodium.
Yields
14 -16 servingsÂ