We Love God!

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

But do you say, “This is so strange a thing?” What, my brethren! Is it not more strange that a family professing to be Christian, professing to have a firm hope for eternity, should advance toward that eternity without giving any sign of that hope, without any preparation, without any conversation, perhaps, alas! without any thought concerning it? Ah! this is very strange! Do you say, “This is a thing of very little repute or glory, and to which a certain degree of shame is attached?” And who, then, is the greatest: that father who, in former and happier days, was the high priest of God in his own house, and who increased his paternal authority and gave it a divine unction by kneeling down with his children before his Father and the Father of them all; or that worldly man in our days, whose mind is engaged only in vain pursuits, who forgets his eternal destiny and that of his children, and in whose house God is not? O what a shame is this!
Merle D’Aubigne

Such is man's nature, that he is very inactive and lazy unless he is influenced by some affection, either love or hatred, desire, hope, fear, or some other. These affections we see to be the springs that set men agoing, in all the affairs of life, and engage them in all their pursuits.
Jonathan Edwards

Black Forest Gateau

0
(0)
CATEGORY CUISINE TAG YIELD
Eggs, Dairy Can’t, Cook, Won’t, Cook 4 servings

INGREDIENTS

100 g Plain chocolate
4 lg Eggs; separated
100 g Caster sugar
50 g Cocoa powder
1 425 gram can pitted cherries; drained
2 tb Kirsch or rum
300 ml Double cream
1 tb Icing sugar
Mint leaves; to decorate

INSTRUCTIONS

FOR THE CAKE
FOR THE FILLING
Preheat oven to 180c/350f/Gas 4.
1 Break 3/4 of plain chocolate into a bowl set over a simmering pan of
water and leave to melt.
2 Add the caster sugar to the egg yolks and whisk until pale and
thickened. Using a hand whisk, beat the egg whites until stiff.
3 Gradually fold this into the egg yolk mixture. Sieve in the cocoa
powder and fold into the mixture.
4 Divide the mixture equally into two 18cm/7" cake tins, greased and
base-
lined with greaseproof paper. Bake for 10-12 mins in the centre of the
oven.
5 Place the drained cherries into a shallow dish and pour over 2 tbsp
of Kirsch or rum.
6 Remove the chocolate from the heat and taking the mint leaves, dip
or brush them with the melted chocolate. Pop onto a plate and leave
to set.
7 Pour the cream into a bowl and whisk until slightly thickened. Fold
in 1 tbsp icing sugar. Spoon 1/4 of the whipped cream into a piping
bag fitted with a star nozzle, and set aside.
8 Set aside five cherries to use as decoration later, and stir the
remainder of the cherries into the leftover whipped cream.
9 Take the cakes out of the oven and from their tins. Put onto a
cooling rack. Peel off the greaseproof paper.
10 Place one cake onto the serving plate and spread over the remaining
melted chocolate and a layer of the cherry cream.
11 Top with the other cake. Repeat with another layer of chocolate and
cherry cream.
12 Pipe around five cream rosettes and top with the reserved cherries
and chocolate mint leaves. Grate over the remaining quarter piece of
chocolate.
Converted by MC_Buster.
Recipe by: Can't Cook Won't Cook
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Your life will have a purpose with the Saviour.”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?