- 2 c (4 sticks) butter at room temp
- 1 1/4 c sugar
- 12 eggs
- 1 cup cocoa
- 6 oz unsweetened chocolate, chopped
- 1 c grand mariner
- 3/4 c raspberry jam or sauce
- 6 peaches, peeked and sliced
- 2 c strawberries, hulled
- 1 c raspberries or blackberries
- 1 c blueberries
- 2 oz white chocolate shaved
- 1 c almonds, roasted and chopped
Crust: preheat oven 250. Coat two 12 inch tortes or Layer cake pans with vegetable spray or nutter. In a bowl of an electric mixer combine the butter and sugar, and cream with the paddle attachment until the mixture is light and fluffy. Turn the mixture to low speed. In a small bowl beat the eggs with a fork by hand to break them up, then beat into the mixture. Scrape down the sides of the bowl. Turn the mixer to medium speed and sift in the cocoa, scraping the bowl often.
In a small, heavy pan over gently simmering water melt the chocolate ( alternatively, melt the chocolate in a microwave for 1 minute at most) gently beat it into battery spread the batter into the pans and bake for 1 hr, or until slightly firm. This will not feel like a traditional cake. It will still feel soft, but will firm up when cooled. When cool, remove the cake from the pan, then flip it back over so that is is right side up.
Prepare toppings: place each fruit in a separate small bowl and drizzle with grand mariner. Set aside to soak at least 1 hour
To assemble: spread a thin layer of jam or sauce over the top of the chocolate crust. Spread the peach, kiwi and strawberry slices from the middle of the pie outward, leaving a 1/2- inch border. Top with fresh raspberries or blackberries and the soaked blueberries. Sprinkle with white chocolate shavings and sprinkle a circle of crushed almonds around the rim. You can serve it in a cardboard pizza box.