*  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            Butter -- softened
   2       c            Sugar
   4                    Eggs -- separated
     1/2   c            Heavy cream
   1       c            Mashed potatoes
   1       c            Ground almonds
   4       oz           Unsweetened chocolate -- melted
   1       ts           Vanilla extract
   2       ts           Rum
   1       ts           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           Fresh coffee -- strong, warm
   1       oz           Unsweetened chocolate -- melted
   1       tb           Dark rum -- strong
     1/2   ts           Vanilla extract
                        Filling:
     1/2   c            Raspberry butter or jam -OR-
     1/2   c            Dried apricots -- stewed, pureed
  16                    Whole almonds -OR-
     1/2   c            Slivered almonds.

  Cake:
  
  Preheat oven to 325°F. Generously butter and flour a 10"
  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 until 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
  until 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.


                   - - - - - - - - - - - - - - - - - -