1/4 c Orange juice
16 Almond macaroons, crumbled
1/2 c Sliced almonds, toasted
1/2 lb Pitted prunes, chopped
1 ts Grated orange rind
1/2 lb Bittersweet chocolate
1/4 c (1/2 stick) butter
1 c (1/2 pint) heavy cream
Unsweetened cocoa powder
1. Line bottom of an 8-inch springform pan with waxed paper. In small bowl,
combine orange juice and crumbled macaroons, stirring to blend and moisten
crumbs.
2. In medium-size bowl, combine almonds, prunes, and orange rind; set
aside.
3. In top of double boiler over simmering water, melt chocolate, stirring
frequently. Remove from heat and beat in butter until melted. Beat in cream
until well blended.
4. Spread macaroon mixture in bottom of prepared pan and top with half of
chocolate mixture. Top with almond and-prune mixture, then layer with
remaining chocolate mixture. Cover and refrigerate 6 hours or overnight.
5. To serve, remove side of springform pan from cake. Invert cake onto
plate. Remove waxed paper and invert cake again, chocolate side up, onto
serving plate. Sift cocoa over top.
Country Living Holidays/1994 Scanned & edited by Di Pahl & gg
From
Yields
8 Servings