---------- 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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