Name: Flourless Espresso Cake
Ingredients: 200 g Milk chocolate; 280 g Dark chocolate; 250 g Butter; 1 c Espresso; (or strong coffee); 1 c Brown sugar; 8 Eggs

Psalm 139:13-16 paints a vivid picture of God’s intimate involvement with a preborn person. God created David’s “inward parts” not at birth, but before birth. David says to his Creator, “You knitted me together in my mother’s womb” (v. 13). Each person, regardless of his parentage or handicap, has not been manufactured on a cosmic assembly line, but personally formed by God. All the days of his life are planned out by God before any come to be (v. 16).

Randy Alcorn

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Tamara2	1	servings

INGREDIENTS

200	g	Milk chocolate
280	g	Dark chocolate
250	g	Butter
1	c	Espresso; (or strong coffee)
1	c	Brown sugar
8		Eggs

INSTRUCTIONS

In a saucepan, heat espresso, butter and sugar until boiling. Add chocolate
pieces and allow to soften, returning to the heat briefly if necessary.
Whisk in eggs and mix until smooth.
Pour batter into a 24cm. (9inch) buttered and parchment lined non-stick
cake tin. Place the cake tin in a large roasting pan and half fill with hot
water. Place in the oven and bake at 180c. for 1 hour.
Remove the cake from the water and cool. Run a knife around the outside of
the cake and turn out onto a platter. Remove baking paper and serve. Chill
until required. Bring back to room temperature for best results before
serving.
Converted by MC_Buster.
Per serving: 5221 Calories (kcal); 384g Total Fat; (62% calories from fat);
73g Protein; 437g Carbohydrate; 2087mg Cholesterol; 2757mg Sodium Food
Exchanges: 0 Grain(Starch); 6 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 73 Fat;
28 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.

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