We are prepared to serve the Lord only by sacrifice. We are fit for the work of God only when we have wept over it, prayed about it, and then we are enabled by Him to tackle the job that needs to be done. May God give to us hearts that bleed, eyes that are wide open to see, minds that are clear to interpret God's purposes, wills that are obedient, and a determination that is utterly unflinching as we set about the tasks He would have us do.

Alan Redpath

CATEGORY	CUISINE	TAG	YIELD
Fruits, Dairy		.clhl, Holidays, Desserts, Fruits, Chocolate	8	Servings

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

INSTRUCTIONS

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

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