The word of the Father by whom all time was created was made flesh and born in time for us. He without whose divine permission no day completes its course, wished to have one of those days for His human birth. In the bosom of His Father He existed before all the cycles of the ages. Born of an earthly mother, He entered on the course of the years on that very day. The maker of man became man that He ruler of the stars might be nourished at the breast, that He the bread might be hungry, that He the fountain might thirst, that He the light might sleep, that He the way might be wearied in the journey, that He the truth might be accused by false witnesses, that He the judge of the living and the dead might be brought to trial by a mortal judge, that He justice itself might be condemned by the unjust, that He discipline personified might be scourged with a whip, that He the foundation might be suspended on a cross, that He courage incarnate might be weak, and He security itself might be wounded, and He life itself might die.

Augustine

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains	Swiss		8	Servings

INGREDIENTS

6	oz	Swiss milk chocolate; coarsely chopped
3/4	c	Creamy peanut butter
2	tb	Peanut oil
1 1/3	c	Crushed chocolate laced pirouette cookies (such as Pepperidge Farm)
6	oz	Swiss dark chocolate; coarsely chopped
1	tb	Peanut oil
1 1/4	c	Heavy cream
		Cocoa powder for dusting top of dessert

INSTRUCTIONS

MILK CHOCOLATE LAYER
           BITTERSWEET CHOCOLATE LAYER:
DUSTING
DIFFICULTY: ** PREPARATION: 1 hour plus chilling times. Refrigerate at
least 6 to 8 hours before cutting. Recipe From: Chocolatier Magazine
Make the milk chocolate layer:
1.Line an 8-inch square baking pan with plastic wrap, leaving a 2-inch
overhang on two sides.
2.Melt the milk chocolate according to the melting instructions in the
Chocolate Melting Tips.
3.In a medium bowl, using a hand-held electric mixer, beat the peanut
butter and oil on medium speed until smooth. Beat in the cookie crumbs and
chocolate. Scrape the chocolate mixture into the prepared pan. Spread with
a rubber spatula in an even layer. Tap the pan on the counter to remove any
air bubbles. Cover the pan with plastic wrap and freeze 20 minutes or until
firm.
Make the bittersweet chocolate layer:
1.Melt the dark chocolate according to the melting instructions in the
Chocolate Melting Tips. Transfer the chocolate to a large bowl. Stir in the
oil.
2.In a chilled large bowl, using a hand-held electric mixer, beat the cream
on high speed just until soft mounds begin to form. (Do not overwhip the
cream.) Using a rubber spatula, quickly fold 1/2 of the whipped cream into
the chocolate mixture to lighten it. Fold in the remaining cream.
3.Scrape the bittersweet chocolate mixture over the milk chocolate layer.
Spread in an even layer. Tap the pan on the counter to remove any air
bubbles. Cover the pan with plastic wrap and refrigerate at least 6 to 8
hours. (The cake may be prepared 2 days in advance.)
Unmold the cake:
1.Using the plastic wrap as handles, lift the cake from the pan. Slide the
cake off the plastic wrap onto a cutting board. Dust the top of the cake
with cocoa powder, if desired.
2.Using a long sharp knife dipped in hot water and wiped dry, cut the cake
into 1-inch strips. Cut each strip in half to make eight 4-by-1-inch bars.
Allow the bars to stand at room temperature before serving.
3.Arrange 2 bars on each dessert plate.
Posted to TNT - Prodigy's Recipe Exchange Newsletter  by docden
<docden@mnl.v-link.net> on Jul 29, 1997

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