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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Total Time:
Cook Method: Oven
     Serving Size: 20 - Change
Nutritional Facts
Servings Per Recipe: 20
Amount Per Serving
Calories 563
% Daily Value**
Total Fat 38g
58%
Saturated Fat 21g
32%
Unsaturated Fat 3g
Cholesterol 85mg
28%
Sodium 129mg
5%
Total Carbohydrate 54g
18%
Dietary Fiber 2g
8%
Sugars 44g
Protein 8g
Vitamin A  9%Vitamin C  5%
Calcium  14%Iron  10%
Potassium  8%Vitamin E  4%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Chocolate Cake with Saffron Truffle Cream

Date Added: June 11, 2009

Ingredients:

3 Eggs at room temperature
7 Ounces Butter
7/8 Cup Sugar
7/8 Cup Heavy Whipping Cream
1 1/4 Cups Flour
1/2 Orange grated peel of
1/2 Vanilla Bean
8 Ounces Dark Chocolate
3 1/2 Ounces Walnuts
1/2 Gram Saffron
14 Ounces White Chocolate
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Directions:

1. Heat oven to 200C (400F).

2. Whisk sugar and eggs until white and fluffy.

3. Add the vanilla and the orange rind. Melt, separately, chocolate and butter.

4. Let cool. 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.

6. Pour in the batter. Bake for 12-15 min in the lower part of the oven.

7. The cake should just set. Let cool. Crush the saffron and let it boil in the cream.

8. Chop the white chocolate and let it melt in the hot cream.

9. Pour the saffron truffle cream over the chocolate cake.

10. Save 2 tsp for decorating. Let the cake set in the refrigerator.

11. Make thin flakes out of half the remaining dark chocolate.

12. Melt the rest, and dip the walnuts in it. Only one half of each walnut should be coated.

13. When the cake is set, remove it from the pan.

14. Spread the saved truffle cream on the edge (you might need to heat it a little) and attach the chocolate flakes to the edge.

15. Decorate with walnuts, orange zests and maybe marzipan.

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Dietary Notes:
This recipe is very low-sodium with 128.95mg per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Tree Nuts, Beans, Butter, Gluten, Walnuts, Natural Sweeteners, Oranges allergies.
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