-FOR THE CAKE-
3 Eggs
7/8 c Sugar
1/2 Vanilla bean
1/2 Orange, grated peel of
7 oz Butter
8 oz Dark chocolate
1 1/4 c Plain flour
3 1/2 oz Walnuts
-SAFFRON TRUFFLE CREAM-
7/8 c Whipping cream
1/2 g Saffron
14 oz White chocolate
-TO DECORATE-
1 1/2 oz Walnuts
3 1/2 oz Dark chocolate
Orange zests
(marzipan)
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.
Yields
20 Servings