I was weeping in the most bitter contrition of my heart, when I heard the voice of children from a neighboring house chanting, “Take up and read; take up and read.” I could not remember ever having heard the like, so checking the torrent of my tears, I arose, interpreting it to be no other than a command from God to open the book and read the first chapter I should find. Eagerly then I returned to the place where I had laid the volume of the apostle. I seized, opened, and in silence read that section on which my eyes first fell: “Not in revelry and drunkenness, not in licentiousness and lewdness, not is strife and envy; but put on the Lord Jesus Christ, and make no provision for the flesh, to fulfill its lusts.” No further would I read, nor did I need to. For instantly at the end of this sentence, it seemed as if a light of serenity infused into my heart and all the darkness of doubt vanished away.

Augustine

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Dessert	16	Servings

INGREDIENTS

1 1/3	c	Butter
1 1/2	c	Plus
1/3	c	Granulated sugar; divided
2/3	c	Unsweetened cocoa
5		Eggs; separated
2	tb	Water
1	ts	Vanilla
1	c	Ground blanched almonds
3	tb	Matzo cake meal
1/2	c	Apricot preserves
1/2	c	Granulated sugar
1/4	c	Unsweetened cocoa
1	c	Whipping cream
1/2	ts	Vanilla
		Optional: whole almonds or halved strawberries for garnish

INSTRUCTIONS

TORTE
CHOCOLATE CREAM FROSTING
From: Karen Fink <fink@lclark.edu>
Date: Wed, 10 May 1995 21:52:11 GMT
This is the richest chocolate fudge dessert we've ever tasted.  It is a
passover recipe and you will need to locate matzo CAKE meal, but it's worth
it!
TO PREPARE TORTE:  Preheat oven to 350 degrees.  Line bottoms of two 9-inch
round baking pans [or one 9x13 casserole] with parchment paper; set aside.
In a medium saucepan over low heat, melt butter.  Add 1-1/2 cups sugar and
cocoa; stir until well-blended.  Remove from heat;  cool to room
temperature.
In a large bowl, beat the egg yolks until slightly thickened.  Gradually
add butter-cocoa mixture, beating until well-blended. Stir in the water and
vanilla.
In a small bowl, stir together ground almonds and matzo cake meal; stir
about half into chocolate batter.
In a small bowl, beat the egg whites until foamy; gradually add remaining
1/3 cup sugar, beating until stiff peaks form.  Fold remaining almond
mixture into beaten whites. Gradaully add egg white mixture to chocolate
batter, folding gently until well-blended.
Pour batter into prepared pans.  Bake 30 to 35 minutes or until wooden pick
inserted in center comes out clean.  Cool 10 minutes; cake will settle
slightly.  Transfer cake from pans to wire racks; cool completely.  [If
using 9x13 pan, cut cake into two equal squares when cool.]
Place one cake layer on serving plate.  heat preserves, strain.  Spread
melted preserves over top of layer.  Top with remaining layer.
CHOCOLATE CREAM FROSTING: In a medium bowl, stir together sugar and
unsweetened cocoa.  Add whipping cream and vanilla; beat until stiff.
Spread over top and sides of torte.
Garnish if desired.  Refrigerate until serving time.  Cover and refrigerate
any leftover torte.
PER SERVING: (12 servings) (It's so rich, it serves 16 easily -KLF)
Calories: 570, Protein: 7 grams, Cholesterol: 170 mg. Carbohydrate: 55 gr,
Sodium: 240 gms
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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