Why do any of us get upset or tense when confronted? Why do any of us activate our inner lawyer and rise to our own defense? Why do any of us turn the tables and remind the other person that we are not the only sinner in the room? Why do we argue about the facts or dispute the other person’s interpretation. We do all of these things because we are convinced in our hearts that we are more righteous that how than we are being portrayed in the moment of confrontation. Proud people don’t welcome loving warning, rebuke, confrontation, question, criticism, or accountability, because they don’t feel the need for it. And when they do fail, they are very good at erecting plausible reasons for what they said or did, given the stress of the situation or relationship in which it was done.

Paul David Tripp

CATEGORY	CUISINE	TAG	YIELD
Eggs	Dutch	Choco1	1	servings

INGREDIENTS

3	tb	+ 1 1/2 tsp. unsweeted dutch cocoa
3	tb	Boiling water
1 1/2	ts	Vanilla
3	lg	Eggs
1 1/4	c	Cake flour; sifted
3/4	c	+ 2 tbls sugar
3/4	ts	Baking powder
1/4	ts	Salt
13	tb	Unsalted butter; softened

INSTRUCTIONS

PREHEAT OVEN TO 350 DEGREES
one 8-inch by 4-inch by 2 1/2-inch loaf pan (4-cups)-- most
attractive size -- or any 6 cup loaf or fluted tube pan, greased and
floured. If using a loaf pan, grease it.
In a medium mixing bowl whisk together the cocoa and water until
smooth. Allow to cool to room temperature and lightly whisk in the
vanilla and eggs.
In a large mixing bowl combine the remaining dry ingredients and mix
on low speed for 30 seconds to blend. Add 1/2 the chocolate mixture
and the butter. Mix on low speed until the dry ingredients are
moistened. Increase to medium speed (high speed if using hand mixer)
and beat for 1 minute to aerate and develop the cake's structure.
Scrape down the sides. Gradually add the remaining chocolate mixture
in 2 batches, beating 20 seconds after each addition to incorporate
the ingredients and strengthen the structure. Scrape down the sides.
Scrape the batter into the prepared pan and smooth the surface with a
spatula. The batter will be almost 1/2 inch from the top of a 4-cup
pan. (If your pan is slightly smaller, use any excess batter for
cupcakes.) Bake for 50 to 60 minutes (40 to 50 minutes in a fluted
tube pan) or until a wooden toothpick inserted in the center comes
out clean. Tent loosely with buttered foil after 20 minutes to
prevent overbrowning. THE CAKE SHOULD START TO SHRINK AWAY FROM THE
SIDES OF THE PAN ONLY AFTER REMOVAL FROM THE OVEN.
Let the cake cool in the pan on a rack for 10 minutes. Loosen the
sides with a metal spatula and invert onto a greased wire rack. If
baked in a loaf pan, to keep the bottom from splitting, reinvert so
that the top is up and cool completely before wrapping airtight.
There is a coffee syrup recipe that goes with this for extra
moistness and a subtle coffee accent.... in a small pan, stir
together 1/4 cup water & 2 tablespoons sugar. Bring to a full rolling
boil. Cover and remove from heat. When cool, add 1 tablespoon Kahlua.
When cake is baked, brush half the syrup onto the top. Cool the cake
10 minutes and invert it onto a lightly greased rack. Brush the
bottom and sides with remaining syrup. Reinvert onto rack, top side
up, to finish cooling. Coffee flavor stays in background,
accentuating the chocolate. Rose Levy Beranbaum _Cake Bible_
NOTES : November 95
Recipe by: Stephen Wood <BMOEM112@SIVM.SI.EDU>
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.

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