Passover Chocolate Mandrin Torte

Preheat the oven to 350°F. Grease a 9-inch springform pan and line the bottom with parchment paper.

Combine the margarine and sugar in a large heatproof bowl. Set the bowl over a pot of simmering water (double boiler method), stirring occasionally until the margarine melts and the mixture is warm and blended.

Remove the bowl from heat. Add the orange juice, orange liqueur, strong brewed coffee, and vanilla to the margarine mixture, stirring until smooth.

Add the coarsely chopped semi-sweet chocolate to the warm mixture and let it sit for 1 minute to soften, then stir until completely melted and glossy.

Separate the eggs, placing yolks in one bowl and whites in another. Whisk the yolks gently, then fold them into the chocolate mixture using a spatula until fully incorporated.

Beat the egg whites with a mixer on high speed until stiff peaks form, about 3–4 minutes.

Gently fold one-third of the beaten egg whites into the chocolate mixture to lighten it, then carefully fold in the remaining egg whites in two additions, being careful not to deflate the volume.

Pour the batter into the prepared springform pan and smooth the top with a spatula.

Bake in the preheated 350°F oven until the top is set but the center still jiggles slightly when gently shaken, 30–35 minutes.

Remove the torte from the oven and let it cool in the pan for 10 minutes, then run a thin knife around the edges to loosen it from the springform.

Release the springform and allow the torte to cool completely to room temperature before serving, about 1–2 hours. The center will continue to set as it cools.