** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Line bottom of an 8-inch springform pan with waxed paper.
2. In small bowl, combine orange juice and crumbled macaroons, stirring to blend and moisten crumbs.
3. In medium-size bowl, combine almonds, prunes, and orange rind; set aside.
4. In top of double boiler over simmering water, melt chocolate, stirring frequently.
5. Remove from heat and beat in butter until melted.
6. Beat in cream until well blended. Spread macaroon mixture in bottom of prepared pan and top with half of chocolate mixture.
7. Top with almond and-prune mixture, then layer with remaining chocolate mixture.
8. Cover and refrigerate 6 hours or overnight. To serve, remove side of springform pan from cake.
9. Invert cake onto plate. Remove waxed paper and invert cake again, chocolate side up, onto serving plate.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Tree Nuts, Butter, Gluten, Almonds, Cocoa Powder, Fructose Malabsorption, Oranges allergies.
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