8 Eggs seperated
1 c Sugar
2 oz Semisweet choch melted coold
1/4 c Fresh orange jice
1 ts Grated orange rind
2 c Ground walnuts
1/3 c Cake meal
1/3 c Potatostarch
2 Oranges peeled sectioned
ORANGE FILLING
10 oz Jar Apricot preserves
1 Orange peeled and section
-CHOCOLATE GLAZE-
1/2 c Orange juice
6 oz Semisweet chocolate broken
Preheat oven to 250 degrees Have an ungreased 10-inch tube pan 4 1/2
in high.
Beat egg yoks with 1/2 c sugar until very thick. Blend in
chocolate, orange juice and rind. Mix 1c nuts with cake meal and
potato starch. Fold into yolk mixture.
With clean dry beaters, beat whites untill foamy. Gradually beat in
remaining 12 c. sugar untill stiff peaks form. Gently fold yolk
mixture into beaten whites. Turn into tube pan and bake 55 to 60
min., untill cake tests done.
Invert pan on rack and let cake hang untill completely cool.
Remove from pan and slice cake in half horizontally. Spread orange
filling over top of bottom half. top with second layer. Coat cake
with glaze. Garnish with remaining 1 c. nuts and the orange sections.
Orange filling melt preserves; stir in orange
sections. cool 5 min.
Chocolate glaze
heat orange juice. remove from heat, add chocolate, stiring until
melted smooth. cool 5 min.
Yields
1 Servings