INGREDIENTS

INSTRUCTIONS

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.
Heat oven to 200C (400F). Whisk sugar and eggs until white and  fluffy.
Add the vanilla and the orange rind. Melt, separately,  chocolate and
butter. Let cool. Carefully mix the egg and sugar with  the flour,
butter, chocolate, and whole walnuts. 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. Crush the saffron and let it boil in the cream.  Chop the white
chocolate and let it melt in the hot cream. Pour the  saffron truffle
cream over the chocolate cake. Save 2 tsp for  decorating. Let the cake
set in the refridgerator. 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. 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@OORG2.LTH.SE>  Date:    Tue, 3 Dec 1996 19:26:26 +0100

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 331
Calories From Fat: 193
Total Fat: 22.6g
Cholesterol: 63.5mg
Sodium: 260.9mg
Potassium: 77.4mg
Carbohydrates: 31.9g
Fiber: 1.8g
Sugar: 9.1g
Protein: 4.3g