White Chocolate Saffron Cake

• 6 tablespoons butter
• 20 strands saffron
• 16 ounces good white chocolate (not "white baking bar"), divided.
• 2 eggs
• 1/3 cup sugar
• 1 cup cake flour

1. Preheat oven to 350. Grease and flour a baking dish.
2. Grate half of the white chocolate, and coarsely chop the rest.
3. Melt the butter over low heat and add the saffron threads. When the butter has stopped foaming, cook, stirring constantly, until the butter browns. Remove from heat and stir in grated white chocolate: the heat of the pan should be enough to melt it, absolving you of double-boiler duty.
4. Let the chocolate cool slightly and meanwhile, in a large mixing bowl, beat the eggs and sugar together. Add the chocolate mixture, mix well, and add the flour and chopped white chocolate.
5. Pour into the baking dish and bake for 30-35 minutes, until the top is evenly golden.
6. Serve warm, with saffron ice cream or burnt orange caramel sauce.

butter, saffron, white chocolate, eggs, sugar, cake flour

Taken from www.epicurious.com/recipes/member/views/white-chocolate-saffron-cake-1210825 (may not work)