1/4 c  Orange juice

     16    Almond macaroons, crumbled

    1/2 c  Sliced almonds, toasted

    1/2 lb Pitted prunes, chopped

      1 t  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 &