*  Exported from  MasterCook  *
 
                           RUSSIAN CHOCOLATE TORT
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Desserts                         Chocolate
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       c            Softened butter
    2       c            Sugar
    4                    Eggs--seperated
      1/2   c            Heavy cream
    1       c            Mashed potatos
    1       c            Ground almonds
    4       oz           Unsweetened
                         -chocolate--melted
    1       t            Pure vanilla extract
    2       ts           Rum
    1       t            Cinnamon
    1 1/2   c            Unbleached white flour
    2       ts           Baking powder
                         FROSTING:
    3       tb           Butter--softened
    1 1/2   c            Powdered sugar--sifted
    2       tb           Strong, warm freshly brewed
                         -coffee
    1       oz           Unsweetened
                         -chocolate--melted
    1       tb           Strong, dark rum
      1/2   ts           Pure vanilla extract
                         FILLING:
      1/2   c            Raspberry butter OR jam OR
                         -1/2 cup stewed dried
                         -apricots--pureed
   16                    Whole almonds or 1/2 cup
                         -slivered almonds.
 
   CAKE:
   
   Preheat oven to 325 F. Generously butter and flour a
   10-inch springform pan.  Cream together the butter and
   sugar. Beat in the egg yolks, one at a time, and then
   add the next 4 ingredients, beating until smooth. Mix
   in the vanilla and rum.  Sift together the cinnamon,
   flour and baking powder and add to the batter, mixing
   well.
   
   Beat the egg whites until stiff--BUT NOT DRY--and fold
   them into the batter. Pour the batter into the pan and
   bake for 1 1/2 hours or till a knife inserted in the
   center comes out clean.  Allow the cake to cool for
   about 15 minutes in the pan, then slide a knife
   between the sides of the cake and the detachable side
   of the springform pan. Remove the pan.
   
   While the cake is cooling, prepare the frosting. Cream
   together the butter and powdered sugar. Add the rest
   of the ingredients and beat till smooth. When the cake
   is cool, carefully slice it in half horozontally and
   spread the jam or cooked apricots between the layers.
   Reassemble the cake and spread the frosting on the top
   and sides.  If you wish--decorate with almonds.
  
 
 
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