Crunchy Chocolate Cake

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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