Name: Elizabeth David's Flourless Chocolate Cake
Ingredients: 4 oz Bittersweet; (not unsweetened); ; chocolate; 1 ts Vanilla; 1 tb Brewed espresso; (or any other; ; *strong* bre; 1 tb Brandy; 6 tb Butter; 1/2 c Sugar; 1/2 c Ground almonds; 3 lg Eggs; divided

Now, could God in cutting-edge missionary situations grant miracles and signs and wonders to accredit the gospel as He did in apostolic times? Yes. But that’s not the same thing as having these gifts as a regular feature in the ongoing life of the church. If the signs and wonders of the apostles have returned, we should see the blind receiving their sight, the lame walking, and the dead being raised. God heals today (sometimes dramatically), but the healing of colds, the flu, TMJ, stomach, and back problems, and so forth aren’t in the same category as the healings found in the Scriptures. If people truly have the gift of healing and miracles today, they need to demonstrate such by performing the kinds of healings and miracles found in the Bible.

Thomas Schreiner

CATEGORY	CUISINE	TAG	YIELD
Eggs		Choco2	1	servings

INGREDIENTS

4	oz	Bittersweet; (not unsweetened)
		; chocolate
1	ts	Vanilla
1	tb	Brewed espresso; (or any other
		; strong bre
1	tb	Brandy
6	tb	Butter
1/2	c	Sugar
1/2	c	Ground almonds
3	lg	Eggs; divided

INSTRUCTIONS

1. Preheat the oven to 300 degrees F. and butter and 8-inch springform pan.
2. In a heavy saucepan over low heat, melt chocolate with vanilla and
brewed espresso and brandy. 3. Add butter, sugar, and almonds and heat the
mixture until the butter has melted. Remove the pan from the heat and cool
slightly. 4. Beat the 3 egg yolks until they are lemon colored and stir
them into the chocolate mixture. 5. Whip the 3 egg whites until they are
just stiff and fold them into the chocolate mixture. 6. Turn the batter
into the pan and bake the cake in the middle of the over for 45 minutes.
The cake will have some cracks on top, and a tester inserted into the cake
will not come out clean. Let the cake cool completely on a rack and remove
the sides of the pan. The cake will rise and then fall.
Serving suggestions: brush with raspberry jelly; sprinkle with powdered
sugar; cover or serve with whipped cream.
Recipe by: Joy Abellana <Joy_Abellana@Pupress.Princeton.Edu>
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.

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