Name: Gateau Au Chocolat
Ingredients: Melt chocolate in 3 T. water over low heat. Add sugar, then butter.; Remove from heat, cool. Then add yolks. Then flour. Beat egg whites; Until stiff. Fold in chocolate. Butter an 8" square or round pyrex dish.; Pour batter in it. Place pan in larger pan. Fill larger pan with hot water; To within 1" of top of cake pan. Bake at 350 for 40 minutes.

To concentrate on service and activity for God may often actively thwart our attaining of the true goal, God Himself. At first sight it seems heroic to fling our lives away in the service of God and of our fellows. We feel it is bound to mean more to Him than our experience of Him. Service seems so unselfish, whereas concentrating on our walk with God seems selfish and self-centered. But it is the very reverse. The things that God is most concerned about are our coldness of heart towards Himself and our proud, unbroken natures. Christian service of itself can, and so often does, leave our self-centered nature untouched… With those things hidden in our hearts, we have only to work alongside others, and find resentment, hardness, criticism, jealousy, and frustration issuing from our hearts. We think we are working for God, but the test of how little of our service for Him is revealed by our resentment or self-pity… We need to leave our lusting for ever-larger spheres of Christian service and concentrate on seeing God for ourselves and finding the deep answer for life in Him.

Roy Hession

CATEGORY	CUISINE	TAG	YIELD
Eggs	Jewish		1	Servings

INGREDIENTS

		Melt chocolate in 3 T. water over low heat. Add sugar, then butter.
		Remove from heat, cool. Then add yolks. Then flour. Beat egg whites
		Until stiff. Fold in chocolate. Butter an 8" square or round pyrex dish.
		Pour batter in it. Place pan in larger pan. Fill larger pan with hot water
		To within 1" of top of cake pan. Bake at 350 for 40 minutes.

INSTRUCTIONS

Glaze: Melt chocolate over low heat with water. Remove from heat. Add
butter. When cake is cool, unmold and pour glaze over it. (you probably
will have to spread it with a knife.)
Keep in refrigerator until ready to serve. Decorate when cold using paper
strips or a doily and 10x sugar. Can be doubled for a 9" x 13" pan.
I've made this for Passover with the above substitutions. I've also
substituted pareve margarine for the butter -- It was delicious! I also
have never decorated it with the powdered sugar -- not necessary.
Posted to JEWISH-FOOD digest V97 #055 by Paula Miller Jacobson
<[email protected]> on Feb 18, 1997.

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