It is not enough to begin to pray, nor to pray aright; nor is it enough to continue for a time to pray; but we must patiently, believingly, continue in prayer until we obtain an answer; and further we have not only to continue in prayer unto the end, but we have also to believe that God does hear us, and will answer our prayers. Most frequently we fail in not continuing in prayer until the blessing is obtained, and in not expecting the blessing.

George Muller

CATEGORY	CUISINE	TAG	YIELD
		Jude3	1	servings

INGREDIENTS

200	g	NESTLE Cooking Chocolate; broken into pieces
125	g	Butter; cut into cubes
2	tb	Golden syrup
250	g	Plain sweet biscuit crumbs
1/4	c	Chopped mixed peel
2	tb	Cointreau or orange juice
1	ts	Grated orange rind
1/2	c	NESTLE Dark Melts; up to 1, up to
12		Strawberries; (approximately)
		Icing sugar; (optional)

INSTRUCTIONS

TORTE
CHOCOLATE STRAWBERRIES
Torte:
Line the base of a 20cm round springform cake tin with baking paper.
Place the chocolate, butter and golden syrup in a medium saucepan.
Cook over a low heat, stirring constantly, until the chocolate and
butter melt. Remove from the heat.
Stir in the biscuit crumbs, mixed peel, Cointreau and orange rind.
Press into the tin, then cover and chill until the torte is firm.
Chocolate Strawberries:
While the torte is chilling, prepare the stawberries.
Place the Melts in a bowl and melt following the packet directions.
Holding the strawberries at the stem end, partially dip into the
Melts, then place on a foil-lined tray.
Leave until set, then use immediately or refrigerate and use within 4
hours.
Remove the torte from the tin.
Place on a serving plate and dust with icing sugar if desired.
Pile the chocolate strawberries on top before serving.
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