Name: Swiss Chocolate Hazelnut Cake
Ingredients: 10 tb Margerine; 3/4 c Sugar; 4 Eggs; 100 g Bittersweet chocolate - melted and cooled; 3/4 c Flour; 1 pk Chocolate pudding (I use any of the Israeli brands); 2 ts Baking powder; 100 g Roasted and finely ground hazelnuts

There has been a wonderful alteration in my mind, in respect to the doctrine of God's sovereignty, from that day to this… God's absolute sovereignty… is what my mind seems to rest assured of, as much as of anything that I see with my eyes… The doctrine has very often appeared exceeding pleasant, bright, and sweet. Absolute sovereignty is what I love to ascribe to God… God's sovereignty has ever appeared to me, [a] great part of His glory. It has often been my delight to approach God, and adore him as a sovereign God.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains	Swiss		1	Servings

INGREDIENTS

10	tb	Margerine
3/4	c	Sugar
4		Eggs
100	g	Bittersweet chocolate – melted and cooled
3/4	c	Flour
1	pk	Chocolate pudding (I use any of the Israeli brands)
2	ts	Baking powder
100	g	Roasted and finely ground hazelnuts

INSTRUCTIONS

Beat the margerine and the sugar. Add the eggs one at a time. Add the
melted chocolate, and then the remaining ingredients. Pour into 2 loaf pans
(It won't pour exactly, as it will be quite thick). Bake at 350 degrees for
about 55 minutes. Test for doneness.
Posted to JEWISH-FOOD digest V96 #83
Date: Sun, 24 Nov 1996 09:29:03 GT+0300
From: "Ellen Spitzer" <ellens@nice.com>

A Message from our Provider:

“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”