Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Coffee | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 3/4 lbs Margerine-Unsalted or pareve
- 3/4 cup Sugar
- 1 tsp Vanilla
- 3/4 cup Orange Juice
- 2 tbsp Orange Liqueur
- 1/4 cup Strong Brewed Coffee
- 12 oz Semi-sweet Chocolate coarsely chopped
- 6 large Eggs
- =
Directions
In heavy saucepan over low heat or in a double boiler, melt magerine and sugar with vanilla, orange juice, orange liqueur and coffee.
Stir to blend.
Remove from heat and add chocolate, stirring to melt.
Cool well and whisk in eggs until thoroughly incorporated.
Pour into 9-inch spring-form pan lined with parchment paper.
Bake 35 to 45 minutes at 350 degrees until top has a sight crust and seems set.
Refrigerate several hours.
Serve cold with strawberry puree or dust top with cocoa and garnish center with strawberries.
Makes 14 to 16 servings.