*  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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