All Things Saffron

Saffron/White Chocolate Truffles

It's that "saffron" time of year! All things sweet and saffrony are on my Holiday Menu! I must, however, share my latest "disaster" - a somewhat promising recipe of dark chocolate goodness paired with the delightful, semi-sweet taste of saffron. It sounded good; unfortunately, it wasn't! Far too sweet - set our teeth on edge - so I made a few revisions . . .  

Saffron/Chocolate Cake with a few tweaks

I love this wonderful Swedish chocolate "messy" cake (kladdkaka) and added my own saffron/white chocolate truffle fudge recipe.

Swedish Chocolate "Messy" Cake (kladdkaka)

Ingredients:

3 eggs

1 1/4 (3 1/2 dl) cup granulated sugar

4 tablespoons cocoa powder

1 teaspoon vanilla extract

Scant cup (2 dl) flour

5 oz (150 g) melted unsalted butter

a dash of salt

Preheat the oven to 350° F (175°C).

Line a springform (9.5 inches/24 cm) with parchment paper. 

Melt the butter and let cool. Whip up the eggs and sugar - do not beat! 

Mix the dry ingredients and add to the batter. Stir carefully and add the melted butter.

Pour into the springform . Bake for 25 - 28 minutes. It should wobble a bit when you shake it. 

Let cool.

While the cake is cooling, prepare the Saffron/White Chocolate Truffle Fudge. Whip up an extra batch for truffle making! 

3 oz. (100 g) white chocolate, chopped into small pieces
1/3 cup ( 80 ml) heavy whipping cream
1/2 teaspoon saffron
1 tablespoon honey and 1 tablespoon cognac
1 tablespoon butter
1/2 cup (1 1/4 dl)  confectioner’s sugar

Place the chopped white chocolate into a medium glass bowl.

In a small saucepan, stir together the cream, saffron, honey, cognac and butter. Cook over medium high heat until boiling. Remove from heat and pour the cream over the white chocolate. Let sit for 2-3 minutes before stirring.

Let cool for 30 minutes.

Cover the chocolate cake with the truffle mixture. 

Serve with a generous dollop of whipped cream. 

If making truffles, let cool for an hour. 

Fill a small bowl with confectioner's sugar. 

Drop tablespoons of the truffle mixture into the bowl.

Shake the bowl and cover the "drops" evenly.

Form small truffles with your hands (best kitchen utensils). Roll and place on a baking sheet lined with parchment paper. 

Cover and refrigerate until ready to serve.

Dip (double dunk) in confectioner's sugar before serving.