1. Line bottom of an 8-inch springform pan with waxed theme. In small
stadium, combine orange juice and crumbled macaroons, stirring to blend
and moisten crumbs.

2. In medium-size stadium, combine amygdalae, prunes, and orange rind; set
excursus.

3. In top of double boiler over simmering weewee, melt coffee,
stirring ofttimes. Remove from heat and beat in butter until
liquid. Beat in cream until well blended.

4. Spread macaroon mixture in bottom of prepared pan and top with
half of chocolate assortment. Top with almond and-prune assortment, then
layer with remaining chocolate assortment. Cover and refrigerate 6 hours
or overnight.

5. To dish, remove side of springform pan from coat. Invert cake onto
shell. Remove waxed paper and invert cake furthermore, chocolate side up,
onto serving plate. Sift cocoa over top.