Fudge Truffle Torte (Wheat-Free)

Recipe Ingredients

1 lb	454g / 16oz	Unsalted margarine
1 cup	198g / 7oz	Sugar
1 cup	237ml	Strong liquid coffee - (plus 2 tbsp)
12 oz	340g	Semisweet chocolate - chopped
4 oz	113g	Unsweetened chocolate - chopped
8 oz	227g	Eggs (large)

Recipe Instructions

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 bottom with parchment paper.

Bake at 350F. (pre-heat oven) for 50-55 minutes. 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.

Source:
Ana Kurland

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