We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

The first [caveat] is concerning the matter which we hear, “Take heed what you hear,” (Mark 4:24). We must hear nothing with approval except what we know to be the word of God. We must, therefore, be well acquainted with the Scriptures ourselves, and by them test the things which we hear, whether they are the word of God or not, as the men of Berea did, Acts 17:11. The second caveat is concerning the manner of hearing, “Take heed how you hear,” (Luke 18:18). That which we know to be grounded upon the Scriptures we must receive, “not as the word of men, but, as it is in truth, the word of God,” (1 Thess. 2:13). We must with reverence attend to it; we must in our hearts believe, and we must in our lives obey it.

William Gouge

The secret of a believer’s holy walk is his continual recurrence to the blood of the Surety, and his daily [communion] with a crucified and risen Lord. All divine life, and all precious fruits of it, pardon, peace, and holiness, spring from the cross. All fancied sanctification which does not arise wholly from the blood of the cross is nothing better than Pharisaism. If we would be holy, we must get to the cross, and dwell there; else, notwithstanding all our labor, diligence, fasting, praying and good works, we shall be yet void of real sanctification, destitute of those humble, gracious tempers which accompany a clear view of the cross.

Horatius Bonar

We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Truffier Au Chocolat a la Cafe De Paris

January 25, 2023

CATEGORY	CUISINE	TAG	YIELD
Dairy	Quebec	Desserts	16	Servings

INGREDIENTS

1		9 inch chocolate layer cake
2	lb	Semi-sweet chocolate
8	oz	White fondant
2	c	Whipping cream

INSTRUCTIONS

With a serrated knife or thread, cut cake into two layers and place one
layer in a 9 inch springform pan. In a double boiler, over hot water, melt
chocolate and fondant. Or, use a microwave oven to melt the ingredients,
allowing 12 minutes for chocolate, 20 seconds for fondant - medium power.
Heat 1/2 cup cream to lukewarm. If using a microwave, allow 30 seconds.
Beat the remaining chilled cream until it forms soft peaks; set aside. In a
large bowl, combine warm cram with fondant and melted chocolate. Stir until
ingredients are evenly blended and the temperature is reduced to lukewarm.
Beat the soft chocolate mixture and gradually incorporate the whipped
cream. Spoon one-half of the creamy chocolate mixture over cake. Top with
second layer of cake. Complete by spreading the second half of the
chocolate mixture over top. Refrigerate the cake for 8 to 12 hours. Serve
chilled with whipped cream and chocolate curls. Serves 16. From The
Gazette, 90/12/12. The recipe is from Chef Steven McKeown at the Cafe de
Paris, 66 St. Louis in Quebec City.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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