1/4 c Orange juice 1/2 lb Bittersweet chocolate
16 Almond macaroons, crumbled 1/4 c (1/2 stick) butter
1/2 c Sliced almonds, toasted 1 c (1/2 pint) heavy cream
1/2 lb Pitted prunes, chopped Unsweetened cocoa powder
1 ts Grated orange rind
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
Yields
8 servings