Hazelnut Pavlova With Chocolate Sauce

We cannot deceive God. Twice in the Acts God is called “the Heartknower” (Acts 1:24; 15:8). But we can deceive ourselves. Here are four differences between deceit and honesty in our hearts. One, a deceitful heart doesn’t know its sin because it doesn’t want to know. But an honest heart is saying, “Bring it on.” Two, a deceitful heart notices how well a sermon applies to someone else. But an honest heart is too concerned about itself to judge another. Three, a deceitful heart, when it isn’t growing, blames its inertia on hardship or its church or even on God himself. But an honest heart says, “It’s my fault. I need to get in gear.” Four, a deceitful heart delays response. It says, “I’ll get around to it, even soon. But I can’t right now.” An honest heart puts God first. Delayed obedience is a way of saying, “I’m setting the terms. I am Lord.” But an honest heart says, “Lord, whatever you want – right now.” An honest heart says, with the old hymn, 'The dearest idol I have known, whate’er that idol be, help me to tear it from Thy throne and worship only Thee.'

Ray Ortlund

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains		Dessert	8	Servings

INGREDIENTS

4		Egg whites
1	pn	Salt
1 1/2	c	Sugar
1 1/2	t	Vinegar
1 1/2	t	Vanilla
1	c	Ground hazelnuts
1		large semi-sweet
		chocolate melted in
		double boiler
		Cointreau

INSTRUCTIONS

Oil and flour a 9" springform tin.  Preheat oven to 300.  Beat egg
whites and salt at full speed until they stand in peaks.  Sift sugar
and sprinkle in 1 tablespoon at a time, still beating on  high speed.
Fold in the vinegar, vanilla, and hazelnuts.  Pour into prepared tin
and bake at 300 for 1 hour.  Turn off heat and  leave pan in oven until
it is cold.  When it is cold, remove it from  tin (it will collapse
slightly).  Before serving, fill the center with vanilla ice cream (you
can also  used whipped cream), and pour over the chocolate sauce, then
sprinkle  more chopped hazelnuts on top.  Chocolate Sauce: She did not
give me any measurements for the sauce  (and I haven't made it in about
10 years and don't remember how much  I put in - possible 1 or 2
tablespoons), so I guess just add the  Cointreau "to taste". (actually,
if you "taste" too often, you may  not be able to taste anymore - which
may also be the reason I don't  remember how much I put in!!!!).
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