Chocolate Espresso Torte

Ingredients & Directions


1 x SHONDELL SPIEGEL (SRHK54B)
1 lb Semi-sweet chocolate
1 lb Margarine
2 tb Powdered espresso (not granu
1/4 c Kahlua
1/4 c Sugar
8 ea Eggs

Melt margarine, espresso, Kahlua and sugar in double boiler or
microwave. Add chocolate and stir until melted. Beat in eggs one at a
time. Pour into 8″ cake pan that has been prepared with a piece of
waxed paper cut to fit into the bottom. Grease sides and wax papered
bottom. Place in baking pan and pour hot water halfway up the sides
of the cake pan. Bake at 350 for 35 minuted. Chill minimum of 8
hours, or overnight. Unmold on platter. Serve with pureed
strawberries, raspberries, or? Reformatted by Elaine Radis


Yields
12 Servings

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