Name: Chocolate Orange Torte W/raspberry Coulis
Ingredients: 1 1/2 c Unsalted butter or margarine; 12 oz Semisweet chocolate, coarsely chopped; 3/4 c Granulated sugar; 3/4 c Orange juice; 2 tb Orange liqueur (optional); 1 ts Vanilla; 6 Eggs; Unsweetened cocoa powder; Raspberries and mint leaves; 1 pk Frozen unsweetened (425 g) raspberries, thawed; 1 tb Granulated sugar; 1 tb Orange liqueur (optional)

Neither can we say the disciples were “seeker sensitive.” In Luke 10:10-16 Christ gave seventy of His most faithful followers specific instructions to symbolically “shake the dust from their feet” as a rebuke to those who do not accept the gospel. He doesn't tell them to try a different method, revise their message, or buddy-up to the people in an effort to win them over. Instead they were to do exactly as Christ had commanded, preaching the gospel He had declared and ministering in His name, no matter what the result. And what about Paul? Hear again Galatians 1:10: “For do I now persuade men, or God? Or do I seek to please men? For if I still pleased men, I would not be a servant of Christ.” Instead of seeking to be a people-pleaser, the true disciple, and thus the true worshipper, mirrors Christ's uncompromising zeal to please the Father.

Bill Izard

CATEGORY	CUISINE	TAG	YIELD
Eggs	Canadian	Desserts, Chocolate	16	Servings

INGREDIENTS

1 1/2	c	Unsalted butter or margarine
12	oz	Semisweet chocolate, coarsely chopped
3/4	c	Granulated sugar
3/4	c	Orange juice
2	tb	Orange liqueur (optional)
1	ts	Vanilla
6		Eggs
		Unsweetened cocoa powder
		Raspberries and mint leaves
1	pk	Frozen unsweetened (425 g) raspberries, thawed
1	tb	Granulated sugar
1	tb	Orange liqueur (optional)

INSTRUCTIONS

           RASPBERRY COULIS:
Line bottom of 9 inch springform pan with parchment paper; set aside.
In top of double boiler over hot (not boiling) water, melt together butter,
chocolate, sugar and orange juice, stirring to blend. Remove from heat;
stir in orange liqueur (if using) and vanilla. Let cool.
Whisk in eggs, 1 at a time.  Pour into prepared pan. Bake in 350=F8F oven
for 40 to 50 minutes or until edge is slightly crusty and middle is just
set.  Let cool on rack. Cover with plastic wrap and refrigerate for at
least 12 hours or up to 24 hours.
Raspberry Coulis:  In food processor, puree raspberries; press through
sieve into bowl to remove seeds. Stir in sugar, and orange liqueur (if
using).
Invert cake onto serving platter; remove pan.  Sift cocoa powder over top;
garnish with raspberries and mint leaves. Slice and serve with raspberry
coulis. Makes 16 servings. Per Serving: about 345 calories, 4 g protein, 27
g fat, 27 g carbohydrate.  Typed in MMFormat by cjhartlin@msn.com Source:
The Canadian Living 20th Anniversary Cookbook.
Posted to MM-Recipes Digest  by "Cindy Hartlin" <cjhartlin@email.msn.com>
on Apr 15, 1998

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