Ingredients
- 12 candied cherries
- 2 eggs
- 3/8 candied fruit peel
- 250 gr sweet baking chocolate
- 230 gr butter
- 220 gr butter cookies
- 50 gr sugar
- 38 gr blanched almonds
- 2 gr orange peel (grated)
Crushed \Grease an 20 cm 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! ----