Fudge Truffle Torte

Fudge Truffle Torte
 
 1 pound Unsalted margarine, not butter
 1 cup Sugar
 1 cup Plus
 2 tablespoons Strong coffee (brewed liquid
 12 ounces Semi-sweet chocolate,
 4 ounces Unsweetened chocolate,
 8 large Eggs

Instructions:

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 350ºF. 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 room temperature with either strawberry puree or dust top with cocoa and garnish center with a sliced strawberry, or citrus leaves. Great for Passover

Source: Washington Post, March 31, 1993, food section