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---------- Recipe via Meal-Master (tm) v8.05
Title: Crunchy Chocolate Cake
Categories: Cakes, Chocolate
Yield: 12 servings
8 oz Sweet baking chocolate
Broken in pieces
1 c Butter or margarine; diced
2 Eggs
1/4 c Sugar
1/3 Candied fruit peel
12 Candied cherries; quartered
2 1/2 oz Blanched almonds; chopped
1 ts Grated orange peel
8 oz Butter cookies; coarsely
Crushed
\Grease an 8" round springform pan. Line the base with
waxed paper and grease the paper. Put chocolate and butter
in top of double boiler. Place over simmering water,
stirring occasionally, until melted. Set aside to cool
slightly. In large bowl, beat eggs and sugar together until
pale and fluffy. Slowly stir in melted chocolate, then stir
in candied fruit peel, cherries, almonds and orange peel.
Add the coarsely crushed cookies and stir them in gently.
Pour the batter into prepared pan. Cover it with plastic
wrap and refrigerate at least 8 hours, until firm. Loosen
edge of cake and remove side of pan. Cut cake into wedges
and serve.
NOTEs. Do not let the cake stand at room temperature too
long as it softens and becomes difficult to slice and
serve. Do not be tempted to cut large wedges; this cake is
very very rich!
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