1 lb Unsalted margaring (not
-whipped style)
1 c Sugar
1 c Plus
2 tb Strong coffee (brewed liquid
-coffee)
12 oz Semi-sweet chocolate,
-coarsely chpped
4 oz Unsweetened chocolate,
-coarsely chopped
8 lg Eggs
(source: Washington Post, march 31, 1993, food section)
In a hevy 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
thoroughle incorporated. Pour into a 10-inch springform pan lined on the
bottom with parchment paper.
Bake in pregeated 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 tempreatrue.
Refrigerate for several hours. Serve cold or at rm temparature with either
strawberry puree (see fol. reicipe) or dust top with cocoa and garnigsh
center with a sliced strawberry, or citrus leaves.
per serving: 462 calories, 5 gm fprotein, 33 gm carbohydr’s, 38 gm gat, 11
gm saturated fat, 157 mg cholesterom, 43 mg sodium.
Yields
14 -16 servin
