Yield: 20 Servings
|½ \N||Vanilla bean|
|½ \N||Orange, grated peel of|
|8 ounces||Dark chocolate|
|1¼ cup||Plain flour|
|⅞ cup||Whipping cream|
|14 ounces||White chocolate|
|3½ ounce||Dark chocolate|
|\N \N||Orange zests|
FOR THE CAKE
SAFFRON TRUFFLE CREAM
I made this _wonderful_ chocolate cake for my colleagues last Friday. The recipes says 20 servings, but we agreed on 10. The recipe is from the Swedish food magasine "Allt om mat". The translation is mine, and so is any errors in it. They suggest making it for Christamas and say it will last until New Years Eve, but I doubt that, it is too good.
1. Heat oven to 200C (400F).
2. Whisk sugar and eggs until white and fluffy. Add the vanilla and the orange rind.
3. Melt, separately, chocolate and butter. Let cool.
4. Carefully mix the egg and sugar with the flour, butter, chocolate, and whole walnuts.
5. Line the bottom of a 24 cm (9 in) springform pan with parchment paper.
Pour in the batter. Bake for 12-15 min in the lower part of the oven. The cake should just set. Let cool. 6. Crush the saffron and let it boil in the cream. Chop the white chocolate and let it melt in the hot cream.
7. Pour the saffron truffle cream over the chocolate cake. Save 2 tsp for decorating. Let the cake set in the refridgerator.
8. Make thin flakes out of half the remaining dark chocolate. Melt the rest, and dip the walnuts in it. Only one half of each walnut should be coated.
9. When the cake is set, remove it from the pan. Spread the saved truffle cream on the edge (you might need to heat it a little) and attach the chocolate flakes to the edge. Decorate with valnuts, orange zests and maybe marzipan.
Posted to EAT-L Digest 02 Dec 96 From: Anna Carlsson <Anna.Carlsson@...> Date: Tue, 3 Dec 1996 19:26:26 +0100