---------- 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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