It is a shame that the word “saint” has been hijacked by the Catholic Church. In the original Greek the word simply means “holy.” In Christ you are perfectly clothed with His holiness. In that sense you are a saint. That is how you are seen in the eyes of God. How many of you who profess Christ see this as your identity? You don’t if you are trying to find your acceptance from other people. You don’t if you are seeking to earn God’s favor. And you don’t if your life isn’t seen as one that is practically becoming more holy (or more “saintly”) over time. Your position is saint. You are not trying to become a saint. Your identity is Christ. It begins here and everything flows from that reality for the believer.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Tessa’s, Seasonal, Kitchen	1	servings

INGREDIENTS

4		Eggs
4	oz	Caster sugar
2	oz	Cocoa and 2oz cornflour; sieved together
2	fl	Rum
2	oz	Caster sugar
2	fl	Water
1	lb	Dark bitter chocolate
		Double cream
1	oz	Unsalted butter
4	oz	Dark bitter chocolate
7	fl	Double cream
2	fl	Rum
6	oz	Sieved icing sugar

INSTRUCTIONS

SPONGE BASE
SYRUP
TRUFFLE
CHOCOLATE RUM SAUCE
Preheat the oven to 200C/gas 6.
Whisk eggs and sugar together until the mixture is light and fluffy.
Trail some of the mixture on top of the rest - when it leaves a thick
trail behind, it's ready. Fold the cocoa and cornflour mixture in,
taking care not to break down the volume. Pour into a greased and
lined roulade tin and bake for 7-8 minutes until the mixture is firm
and springy. Turn out and cool.
Cut into 2 circles to fit the bottom of a deep cake tin. Use one and
freeze the other for next time.
Make a rum syrup by dissolving the sugar in the rum and water. Bring
to the boil and simmer until a heavy syrup is produced. Brush the
sponge base with the syrup, then set aside.
To make the truffle, grate the chocolate and stand the cream in a warm
place. Melt the chocolate very gently in a double boiler. Don't allow
the water to boil as this will make the chocolate grainy.
Whisk the cream to a light floppy consistency. Fold it into the
chocolate gradually, using a balloon whisk. Pour into the cake tin
over the prepared sponge. Smooth the top and leave in the fridge to
set, which will take 4-5 hours.
Dust the cake thickly with cocoa or cover with a thin layer of melted
chocolate.
To make the chocolate rum sauce, melt the butter, chocolate and cream
together in a double boiler. Add the rum and gradually beat in the
icing sugar. Add more rum to taste. The sauce should be dark and
glossy. Serve with the sponge.
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