1. In heavy saucepan over low heat or in a double boiler, melt margarine and sugar with vanilla, orange juice, orange liqueur and coffee.
  2. Stir to blend.
  3. Remove from heat and add chocolate, stirring to melt.
  4. Cool well and whisk in eggs until thoroughly incorporated.
  5. Pour into 9-inch spring-form pan lined with parchment paper.
  6. Bake 35 to 45 minutes at 350°F until top has a sight crust and seems set.
  7. Refrigerate several hours.
  8. Serve cold with strawberry purée or dust top with cocoa and garnish center with strawberries.
  9. Makes 14 to 16 servings.

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