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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 1/2 cups butter |
1 (12-ounce) package semisweet chocolate morsels |
1 (4-ounce) bittersweet chocolate bar |
1 cup sugar |
1 cup strong brewed coffee |
7 large eggs, lightly beaten |
mocha ganache |
garnishes: whole strawberries, kiwifruit slices, raspberries |
melted red currant jelly (optional) |
Directions:
1. Cook first 5 ingredients in a large saucepan over low heat, whisking constantly until smooth; remove from heat, and cool 15 minutes.
2. Whisk together chocolate mixture and beaten eggs; pour into a greased and floured 10-inch springform pan.
3. Bake at 325° for 50 minutes or until set. Cool completely in pan on a wire rack; remove sides of pan. Cover and chill at least 6 hours.
4. Spread Mocha Ganache on top and sides of torte. Garnish and glaze with melted jelly, if desired.
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