Expanding facilities to do Kingdom work can put your church on the front lines of spiritual battles. From before the church enters into a building program, through dedication Sunday, the prayer team must be constantly seeking the guidance, protection, and grace of God. Pray for the building, pray for the leaders and committee members, pray for unity, and pray for those who labor for the church in building the new facility. Set up a prayer schedule to insure that several people are praying each day for the building program.

Stephen Anderson

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs, Grains		Desserts, Cakes	14	Servings

INGREDIENTS

8	oz	Semisweet chocolate, cut up
8	oz	Milk chocolate, cut up
1	c	Whipping cream
2	tb	Instant coffee crystals
5		Eggs
1/4	c	Coffee liqueur or coffee
1	ts	Vanilla
1/2	c	All-purpose flour
1/4	c	Sugar
1	c	Chopped toasted hazelnuts (filberts) or almonds
1/2	c	Whipping cream
2	tb	Coffee liqueur

INSTRUCTIONS

TORTE
MOCHA CREAM
In a heavy saucepan, heat chocolates, whipping cream, and coffee crystals
over low heat until melted, stirring constantly.  Cool to room temperature.
In a large mixing bowl beat eggs, coffee liqueur, and vanilla with an
electric mixer on low speed until combined.  Add flour and sugar.  Beat on
medium to high speed for 8 minutes.  (The batter should be light and
slightly thickened.)  Fold about 1/4 of the mixture into chocolate mixture.
Fold chocolate mixture into remaining egg mixture.  Fold in nuts.
Grease and flour the bottom and sides of a 9-inch springform pan.  Spread
batter into pan.  Bake in a 325 F oven for 40-45 mintues or until slightly
puffed around outer edge (center will be slightly soft).  Cool in pan on a
rack for 20 minutes.  Removes sides of pan.  Cool. Cover and chill up to
24    hours.
To serve, let stand at room temperature for 30 minutes.  Top with Mocha
Cream, and if desired, coffee beans.
Mocha Cream:  In a chilled small mixing bowl, beat 1/2 c whipping cream and
2 T coffee liqueur with chilled beaters of an electric mixer on medium to
high speed just until stiff peaks form.
Per serving:  445 cal, 31 g fat (12 g sat), 130 mg chol, 58 mg sodium, 7 g
pro.
Reprinted from Better Homes and Gardens Magazine, Nov. 1996.
Posted to MM-Recipes Digest V3 #316
Date: Mon, 18 Nov 1996 14:45:58 -0800
From: Julie Bertholf <jewel1@ix.netcom.com>

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