Chocolate Fruit and Nut Cake

Title:
Chocolate Fruit and Nut Cake

Yield:
8 Servings

Categories:
Holidays,
Desserts,
Fruits,
Chocolate




Ingredients:





   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 & 


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini