Title: Chocolate cake with saffron truffle cream
 Categories: None
      Yield: 20 Servings
 
MMMMM------------------------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

MMMMM-------------------SAFFRON TRUFFLE CREAM------------------------
    7/8 c  Whipping cream
    1/2 g  Saffron
     14 oz White chocolate

MMMMM------------------------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.