lumicero/recipes-ing2inst huggingface dataset:
Title: Ghoraiybah
Ingredients:
- 1 butter
- 1 confectioners' sugar
- 2 all-purpose flour
- 1/2 ground cardamom
- 12
Instructions:
1. Preheat the oven to 300ºF (150ºC).
2. In a medium bowl, stir together the butter and sugar until smooth. Stir in flour and cardamom until well blended. Pinch off tablespoonfuls of dough, and roll into a thin rope. Join the ends together in a circle, and place on a greased cookie sheet. Place almond halves on the joints where the circles come together.
3. Bake for 20 minutes in the preheated oven. The cookies should remain white, but may turn golden at the very edge.
Title: The Ultimate Peanut Butter Whoopie Pie
Ingredients:
- 1/2 butter flavor shortening
- 1 butter flavor shortening
- 1 nonfat milk
- 1 white vinegar
- 1 granulated sugar
- 3/4 brown sugar
- 1 crunchy peanut butter
- 1 water
- 4 vanilla
- 1/2 all-purpose flour
- 2 baking soda
- 1/2 baking powder
- 1/2 salt
- 1/2 nonfat milk
- 3 all-purpose flour
- 2 confectioners' sugar
- 1/2 butter flavor shortening
- butter flavor shortening
Instructions:
1. Heat oven to 425°F Prepare baking sheet by greasing with shortening. Prepare countertops for cooling pies by lining with sheets of foil.
2. PIES:
3. In small microwavable bowl, mix together 1 cup milk and vinegar. Microwave at HIGH to warm slightly (you may also achieve this in a small saucepan on a stove top on medium heat). Mixture will appear separated and curdled.
4. In large bowl combine granulated and brown sugars, and crunchy peanut butter. Beat at medium speed with electric mixer until crumbly.
5. Add ½ cup shortening to 2-cup glass measure. Pour boiling water over and stir to melt shortening. Add to peanut butter mixture along with milk mixture and vanilla. Beat at low speed. Mixture will appear very fluid and a tad separated.
6. Combine 4 cups flour, cocoa, baking soda, baking powder and salt. Stir well. Add all at once to peanut butter mixture. Beat at low speed until mixture is blended and resembles thick cake batter. Allow to stand 20 minutes. Drop by rounded measuring tablespoonfuls 2 inches apart onto prepared baking sheet.
7. Bake in upper half of oven for 8 to 10 minutes or until set TAKING CARE NOT TO OVERBAKE. Allow to cool 2 minutes on baking sheet. Transfer pies to foil and cool completely.
8. FILLING:
9. Combine ½ cup milk and 3 tablespoons flour in small saucepan. Cook and stir on medium heat until thickened. Allow to cool completely. Transfer to medium bowl and add confectioners’ sugar, ½ cup shortening, creamy peanut butter and vanilla. Beat at low speed until blended. Beat at high until smooth. Refrigerate until ready to use. Spread filling on bottom halves of pies. Top with remaining pie halves. Press together gently.
Title: Creamy Rice Pudding
Ingredients:
- 1 2% milk
- 1/2 short-grain rice
- 1 cinnamon stick
- 4 lemon peel
- 1/3 caster sugar
- 1/2
Instructions:
1. In a large saucepan bring milk to the boil.
2. Add rice, cinnamon stick, lemon peel, sugar. Lower the heat and let it gently simmer for 30min.
3. Stir once in a while.
4. Add light cream and keep cooking for 20min.
5. Spoon into 4 bowls or glasses. Cover with plastic wrap, refrigerate.
Title: Brownie Tarte
Ingredients:
- 1 pecans
- 14 unsalted butter
- 3 sugar
- 1/2 eggs
- 1 1/4 pure vanilla extract
- 3 cream cheese
- 2 all-purpose flour
- 3 salt
- 1/2 heavy whipping cream
- 1/4
- 2
- 1/3
Instructions:
1. Preheat oven to 350 degrees F and toast nuts for 8-10 minutes until lightly browned and fragrant. Let cool and then chop into pieces. Set aside.
2. Reduce the oven temperature to 325 degrees F.
3. Grease a 9 inch fluted tart pan with a removable bottom, and then line the bottom of the pan with parchment paper.
4. In a metal bowl, placed over a saucepan of simmering water, melt the butter and chopped chocolate. When the chocolate has melted transfer the mixture to a larger bowl.
5. Use a hand mixer the beat the cocoa, then the sugar, into the chocolate mixture, beating until incorporated.
6. Add the eggs, one at a time, beating well after each addition.
7. Beat in the vanilla extract and then beat in the cream cheese, until small pieces remain.
8. Add the flour and salt and mix by hand just until the flour is incorporated.
9. Stir in the nuts.
10. Place the tart pan onto a large baking sheet to catch any drips.
11. Pour the batter into the tart pan and spread it evenly with a spatula or the back of a spoon.
12. Bake for about 30 to 35 minutes or until the batter has set. If you insert a toothpick about 1 inch from the sides of the pan it should come out clean.
13. To make the Ganache: Place the chopped chocolate in a small heatproof bowl. Set aside.
14. Heat the cream in a small saucepan over medium heat. Bring just to a boil.
15. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth.
16. To assemble the Tart: Remove from oven and place on a wire rack to cool for about 5 minutes.
17. With the end of a wooden spoon that is well greased make holes evenly spaced holes, about 1 inch apart, into the top of the brownie tart.
18. As you insert the end of the wooden spoon into the tart twist the spoon to prevent the tart from tearing.
19. You should have about 25-30 small holes.
20. Then, with a small spoon fill the holes with the ganache.
21. The ganache will sink as it cools so add more ganache, as needed.
22. Let the tart cool completely and then cover and refrigerate.
Title: Choc-A-Mocha Muffins
Ingredients:
- 75 unsalted butter
- 75 granulated sugar
- 75 eggs
- 2 self raising flour
- 75 instant coffee granules
- 125
- 50
- 1
Instructions:
1. Preheat teh oven to 180c/fan160c/gas4. Lie a deep 6 hole muffin tin with muffin cases. Place the butter and 75g chocolate in a heatproof bowl & place over a pan of simmering water until melted- do not allow the bowl to touch the water.
2. Remove the bowl from the heat & stir in the sugar. Using a wooden spoon, gradley beat in the eggs. Fold in the flour until smoothly combined. Spoon the mixture into the muffin cases until each is half full.
3. To make the ganache, place the remaining chocolate, cream coffee in a heatproof bowl & place over simmering water - again do not allow the bowl to touch the water.Once the chocolate has melted, remove from heat, stir throughly & allow to cool slightly.
4. Spoon a teaspoon of the ganache into each muffin case the top with the remaining muffin mixture. Bake for 20-25 mins, or until the muffins are springy to the touch.
5. Transfer the muffins to a wire rack, while hot, top each with the remaining ganache,smoothing it with a round bladed knife.
6. Serve warm or cold . The muffins will keep for up to 2 days in the fridge.
Title: Sooji Halwa (Pudding)
Ingredients:
- 1 semolina
- 1/4 poppy seed
- 1 sugar
- 1 ghee
- 3 milk
- 1/2 water
- 1/2 cardamom powder
- 4 -5 saffron strands
Instructions:
1. Heat the milk and add the saffron to it and let soak.
2. In a thick bottomed pan heat the ghee and add the semolina and keep frying till it turns pink.(In the northern parts of India the semolina is fried till it is well browned which gives the halwa a caramalised flavour-and is tasty too).
3. Now add the sugar and let it melt, if you want the halwa to be brown then let the sugar brown a little.
4. Now add the water or the milk. Add water if you are making the brown version and milk if you are making the whilte/cream halwa.
5. Finally add the nuts and cardamom powder.
6. Pour the mixture on a baking tray and let it solidify (about 15 minutes).
7. Cut into desired shapes and serve hot or at room temperature.
Title: Peach Kuchen
Ingredients:
- 1 all-purpose flour
- 1/4 confectioners' sugar
- 1/4 salt
- 1/2 butter
- 1 eggs
- 1 sugar
- 2 salt
- 1 all-purpose flour
- 1/4 sour cream
- 3
- 1
Instructions:
1. Preheat oven to 425°F.
2. In food processor, pulse flour, confectioners' sugar and salt to combine. Drop in butter and pulse until it forms a dough. Pat into the bottom of an ungreased 11" x 7" x 2" metal baking pan.
3. Drain peaches, pat dry and arrange over the crust; set aside.
4. In a bowl, beat eggs; add sugar, flour and sour cream and beat until smooth. Pour over peaches.
5. Bake 10 minutes. REDUCE heat to 325F; bake 35 minutes longer or until center is set.
6. Store in refrigerator.
Title: Strawberry Shrikhand
Ingredients:
- 250 strawberries
- 2 caster sugar
- 2 cardamom pods
- 250 saffron strand
- 4 caster sugar
- 1
- 3
- 25
Instructions:
1. For the strawberries, place the strawberries in a bowl with two teaspoons caster sugar and the balsamic vinegar. Cover with cling film and leave to marinate for one hour.
2. For the shrikand, place the yoghurt, cardamom seeds, saffron (and saffron water) and caster sugar into a bowl and mix well.
3. To serve, place equal portions of the strawberries into four sundae glasses or wine glass. Place a quarter of the shrikand on the top of the strawberries in each glass. Top with the toasted almonds.
Title: "sara Lee" Pound Cake - Copycat
Ingredients:
- 1/2 butter
- 2 powdered sugar
- 2 eggs
- 3 sour cream
- 1 2/3 flour
- 2 vanilla
- 1
Instructions:
1. Preheat oven to 325º.
2. Spray 8-1/2" Pyrex loaf dish with Pam. Cream butter with sugar on high speed of mixer for 5 minutes.
3. Add 1 egg and then a little flour, beating 2 minutes.
4. Add 2nd egg and half of remaining flour and beat 2 minutes.
5. Add sour cream, rest of flour and extracts, beating 2 minutes.
6. Spread batter evenly in dish.
7. Bake for 65 minutes or until tester comes out clean.
8. Remove from dish. Slice 1/2" thick.
9. Be sure to slice before freezing loaf.
10. Thaw to use within 6 months.
Title: Orange Cream Cheese Frosting
Ingredients:
- 1 cream cheese
- 4 butter
- 1 powdered sugar
- 4 buttermilk
- 1
Instructions:
1. In a bowl, beat together the cream cheese, butter and orange extract until fluffy.
2. Gradually beat in powdered sugar and buttermilk; then beat on high until smooth and fluffy.
3. This makes enough frosting for one 2-layer cake or a 9x13-inch cake.
Title: Pecan Crescent Cookies
Ingredients:
- 1 butter
- 1/4 sugar
- 1 water
- 1 vanilla extract
- 2 all-purpose flour
- 1 pecans
- 1/2 salt
- powdered sugar
- chocolate chips
- pecans
Instructions:
1. Put the sugar in a food processor, or blender.
2. Give it a short whirl.
3. You want your sugar to be slightly finer than granulated sugar, but not powdered.
4. In a mixer blend the butter, sugar, water and vanilla.
5. Stir in the flour, pecans and salt gradually until well blended.
6. Form the dough into a ball.
7. Wrap with a plastic wrap and refrigerate overnight is best, but 2 hrs.
8. is fine.
9. When you're ready to begin, preheat the oven to 375*.
10. Take a Tblsp.
11. of dough and roll 2" rolls.
12. Place the rolls 2" apart on an ungreased cookie sheet.
13. Curve each cookie like a moon.
14. Bake 15 min.
15. or until just lightly golden underneath.
16. Gentley lift off the sheet onto a wire rack.
17. Cool slightly.
18. Roll in superfine sugar and dip ends in melted chocolate then chopped pecans.
19. or dip both ends in chocolate then chopped pecans and when cool sprinkle with powdered sugar.
Title: Mrs. Fields Peanut Butter Oatmeal Ranch Cookies
Ingredients:
- 3/4 whole wheat flour
- 3/4 flour
- 1/2 baking powder
- 1 oats
- 1 light brown sugar
- 1/2 salted butter
- 1/2 creamy peanut butter
- 1/4 honey
- 2 eggs
- 2 vanilla
- 1 raisins
- 1/2 sunflower seeds
Instructions:
1. Preheat oven to 300°F.
2. In a medium bowl, combine flours, baking powder, and oats. Mix well with wire whisk and set aside.
3. In a large bowl, beat sugar and butter with an electric mixer at medium speed to form a grainy paste. Blend together the peanut butter, honey, eggs, and vanilla. Scrape down sides of bowl.
4. Add the flour mixture, raisins, and sunflower seeds. Blend at low speed just until combined. Do not overmix.
5. Drop by rounded tablespoons onto ungreased cookie sheets, 2 inches apart. Bake for 18 to 22 minutes until bottoms turn golden brown. Immediately transfer cookies to cool flat surface.
Title: Red Velvet Cake Pops
Ingredients:
- 8 cream cheese
- 10 chocolate
Instructions:
1. After the cake has been cooled place it into a stand mixer.
2. Add the cream cheese.
3. Mix on medium until combined.
4. Spray a baking sheet with nonstick cooking spray.
5. Roll about a tablespoon into a ball. Repeat until of the mixture is finished.
6. Melt the chocolate over a double boiler.
7. Now, Dip a popsicle stick into the chocolate just to coat a bit of the bottom.
8. Place it into the cake ball.
9. Repeat until all balls have a stick.
10. Dip each pop into the chocolate and let the extra chocolate drip off.
11. Repeat.
12. Place in freezer until ready to serve.
13. Best served with coffee and frozen.
Title: Brandied Cherries
Ingredients:
- 1/3 sweet cherries
- 1/4 sugar
- 5 brandy
- vanilla ice cream
Instructions:
1. Cut cherries in half and pit them, working over a bowl to catch the juices.
2. Set aside.
3. In a small heavy saucepan over medium high heat, bring the sugar and 1/4 cup of brandy to boil, stirring until the sugar is dissolved.
4. Continue boiling, without stirring, until the liquid is reduced to about 1/4 cup, about 5 minutes.
5. Add the cherries and their juices to the pan, reduce the heat to medium-low and cook until the cherries are just heated through and slightly softened, about 1 minute.
6. Stir in the remaining 1 tablespoon of brandy and remove from the heat.
7. Set aside for at least 5 minutes to cool slightly and allow the flavors to meld.
8. Spoon the warm cherries and sauce over the ice cream.
Title: Spiced Rum Balls
Ingredients:
- 2 pecans
- 1 1/2 honey
- 1/3 rum
- 1/4 powdered sugar
- 1
Instructions:
1. Combine nuts, crumbs, honey, and rum.
2. Chill about 15 minutes.
3. Roll into small balls.
4. Roll in powdered sugar to coat.
5. Let sit a day or so before serving.
6. Remind people that there is indeed booze therein, because, you know, there is.
Title: Pineapple Skewers With Lemon Yogurt
Ingredients:
- 1 fresh pineapple
- 3 fresh lemon juice
- 1 vanilla yogurt
- 1 lemon peel
- coconut
Instructions:
1. Preheat grill to medium heat. Thread pineapple cubes on 6 small skewers. Drizzle with 2 tbsp lemon juice.
2. For lemon yogurt combine yogurt, remaining 1 tbsp lemon juice, and lemon peel in a small bowl. Cover; refrigerate until serving time.
3. Grill skewers on a grill rack coated with nonstick cooking spray over medium heat for 6 to 8 minutes or until browned, turning occasionally. Serve with the lemon yogurt and top with granola or toasted coconut, if desired.
Title: Kathy's Light & Fluffy Frosting
Ingredients:
- 3 heavy whipping cream
- 1 Jello Instant Vanilla Pudding Mix
- 1/3 - 1/2 granulated sugar
Instructions:
1. Combine sugar and pudding powder (mix well).
2. Have cream already in bowl ready to beat.
3. Add sugar/pudding mix to cream and beat immediately.
4. Beat until it reaches the consistency you like.
5. For lighter frosting use more cream.
Title: Crockpot Pineapple Bread Pudding
Ingredients:
- 1 butter
- 2 sugar
- 1 cinnamon
- 8 eggs
- 24 crushed pineapple
- 5 pecans
- 1/2
Instructions:
1. Beat together the butter, sugar, and cinnamon until creamy. Beat in the eggs until light and fluffy. Fold in the pineapple and bread cubes and pour into the slow cooker.
2. Cook covered on low heat for 6-7 hours. Sprinkle with chopped pecans immediately before serving, and top with whipped cream if desired.
Title: Panera Cinnamon Raisin Bread Pudding
Ingredients:
- 1/2 raisins
- 1/3 butter
- 8 milk
- 3 eggs
- 2 sugar
- 3 vanilla
- 1/3 salt
- 1
Instructions:
1. Preheat oven to 350*.
2. Brush a 2 quart casserole dish or 6 ramekins with melted butter or spray with cooking spray.
3. Combine raisins and orange juice in a bowl and allow to soak for 15 minute
4. Place raisin bread cubes in a large bowl. Add melted butter and toss to coat.
5. Spread buttered bread cubes on a cookie sheet and bake until golden brown. Allow to cool.
6. Evenly distribute cooled bread cubes in the casserole dish or ramekins.
7. Top bread cubes with soaked raisins so they are evenly distributed.
8. In a medium bowl, whisk milk, eggs, sugar, salt and vanilla, stirring until sugar is completely dissolved and mixture is smooth.
9. Pour mixture over bread cubes and refridgerate at least 15 minute
10. Place in oven. If using ramekins, place on cookie sheet first. Bake until center is set, approximately 45 min for casserole or 30 min for ramekins.
11. Remove from oven and cool 15 min before serving.
Title: Lime Delicious
Ingredients:
- 30 butter
- 1 lemon rind
- 1/2 caster sugar
- 3 eggs
- 1/4 flour
- 1/2 lime juice
- 1 milk
- 1
Instructions:
1. Preheat oven to 180°C ( 350°F ).
2. Grease a deep 1.25 litre (5 cup capacity) ovenproof dish. Or you can use 6 individual ramekin dishes if desired.
3. Beat butter, rind, sugar and egg yolks in a small bowl, until the mixture is creamy. Beat in sifted flour and juice. Gradually beat in the milk.
4. In a clean small bowl, beat the 4 egg whites until firm peaks form. Fold the egg whites through the lime mixture.
5. Pour mixture into the prepared dish. Place the dish in a larger baking dish with enough cold water to come halfway up the side of the dish.
6. Bake for about 40 minutes or until lightly browned and just firm to touch.
7. Dust with a little extra sifted icing sugar if desired. Serve immediately.
Title: A Chocoholics Dream Cake
Ingredients:
- 8 butter
- 8 chocolate
- 4 cocoa powder
- 12 caster sugar
- 6 eggs
- 3 brandy
- 8 cognac
- 5 hazelnuts
- 2 milk
- 1 vanilla essence
Instructions:
1. Preheat a 350°F/180°C/Gas 4 oven. Line a 9x2in (23x5cm) round tin with greaseproof paper and grease.
2. Melt butter and chocolate together in the top of a double boiler, or in a heatproof bowl set over hot water. Set aside to cool.
3. Sift cocoa into bowl. Add sugar and eggs and stir until just combined. Pour in the melted chocolate mixture and brandy.
4. Toast the hazelnuts without oil in a skillet over medium low heat. Coarsley chop the toasted nuts. Fold three-quarters into the mixture and then pour the mixture into the prepared tin.
5. Set the tin inside a large tin and pour 1in (2.5cm) of hot water into the outer tin. Bake until the cake is firm to the touch, about 45 minutes. Let stand 15 minutes, then unmould and transfer to a cooling rack.
6. Wrap the cake into greaseproof paper and refrigerate for 6 hours.
7. For the glaze, combine the butter, chocolate, milk and vanilla in the top of a double boiler or in a heatproof bowl set over hot water, until melted.
8. Place a piece of greaseproof paper under the cake, then drizzle spoonfuls of glaze along the edge to drip down and coat the sides. Pour the remaining glaze on top of the cake.
9. Cover the sides of the cake with the remaining nuts, gently pressing them on with the palm of your hand.
Title: Dreamy Double Chocolate Torte
Ingredients:
- 4 bittersweet chocolate
- 7 dark chocolate
- 3/4 salted butter
- 1 3/4 granulated sugar
- 1/2 salt
- 4 eggs
- 1 vanilla extract
- 3/4 cocoa powder
- 1 1/2 heavy whipping cream
Instructions:
1. Preheat oven to 375°F Butter a 10-inch springform pan and line with a round of parchment paper.
2. Melt bittersweet chocolate with 2 oz milk chocolate and the butter in a large, heavy saucepan set over low heat until smooth. Remove from heat; whisk in sugar and salt, followed by eggs and vanilla. Sift cocoa powder over chocolate mixture, stir until combined.
3. Scrape batter into prepared pan. Bake for 25-30 minutes or until top has a thin crust and the edges pull away from pan. Cool on a rack for 10 minutes. Carefully invert onto a serving plate and remove parchment paper. Cool completely.
4. Meanwhile, heat 1/4 cup whipping cream in a small saucepan set over low heat. Add remaining milk chocolate; cook, stirring until melted and smooth. Cool to room temperature.
5. Beat remaining whipping cream until very stiff. Gently fold chocolate mixture into whipped cream until uniformly combined. Chill for at least 30 minutes.
6. Mound chocolate cream onto centre of cake just before serving. Garnish with chocolate curls or dusting of cocoa powder.
Title: Creamy Chocolate Cupcakes
Ingredients:
- 1 1/2 flour
- 1 sugar
- 1/4 baking soda
- 1 salt
- 1/2 eggs
- 2 water
- 3/4 vinegar
- 1/3 vanilla
- 1 cream cheese
- 1 sugar
- 8 egg
- 1/3 salt
- 1 pecans
- 1/8
- 1
Instructions:
1. Preheat oven to 350.
2. Grease muffin tins or line with paper baking liners.
3. For cupcakes, combine flour, sugar, cocoa powder, baking soda and salt.
4. Add eggs, water, oil, vinegar and vanilla; mix well. Pour into prepared muffin tins.
5. For filling, beat cream cheese and sugar. Add egg and salt; mix well. Fold in chocolate chips. Drop with tablespoon into center of each cupcake. Sprinkle pecans over each.
6. Bake 25-30 minutes or until toothpick inserted in center comes out clean.
Title: Chocolate Chip Cheesecake
Ingredients:
- 3 1/2 - 4 1/2 flour
- 1 baking soda
- 1 baking powder
- 1 butter
- 3/4 - 1 brown sugar
- 1 1/4 sugar
- 1 vanilla
- 2 eggs
- 12 -18 cream cheese
- 12
Instructions:
1. Beat butter, sugar, brown sugar, vanilla & cream cheese added one at a time until creamy. Add eggs last and beat in until smooth. Add Choc. Chip morsals, then slowly add dry mixture. You MAY need to add additional flour until the mixture gets a doughy consistency -- it depends on how much cream cheese you put inches Chill dough for at least 1 hour.
2. Heat oven to 350, make balls out of the dough with your hands, about a spoons worth -- cook for about 9-11 min -- golden brown bottoms.
Title: Tray Baked Meringue W Pears, Cream, Toasted Hazelnuts, Chocolate
Ingredients:
- 4 sea salt
- 200 hazelnuts
- 1 dark chocolate
- 100 icing sugar
- 800 vanilla pod
- 200 orange, zest of
- 400 gingerroot
- 50
- 1
- 2
Instructions:
1. Preheat your oven to 150°C/300°F/gas mark 2 and line 40 x 25cm baking tray with a sheet of greaseproof paper.
2. Put your egg whites into a squeaky clean bowl, making sure there are absolutely no little pieces of egg shell or egg yolk in them.
3. Whisk on medium until the whites form firm peaks.
4. With your mixer still running, gradually add the sugar and the pinch of salt.
5. Turn the mixer up to the highest setting and whisk for about 7-8 minutes, until the meringue mixture is white and glossy, to test whether it's done you can pinch some between your fingers- if it feels completely smooth it's ready; if it's slightly granular it needs a little more whisking.
6. Dot each corner of the greaseproof paper with a blob of meringue, then turn it over and stick it to the baking tray, spoon the meringue out onto the paper, using the back of a spoon, shape and swirl it into a A4 size rectangle.
7. Place in the preheated oven and bake for a hour or until crisp on the outside and a little soft and sticky on the inside, at the same time bake the hazelnuts on a separate tray in the oven for a hour or until golden brown.
8. Drain the tin of pears, reserving the syrup from the tin, cut each pear into 6 slices.
9. Pour the pear syrup into a saucepan (with the ginger) and warm gently over a medium heat until it starts to simmer.
10. Take off the heat and snap the chocolate into saucepan with the syrup, stirring with a spoon until its all melted.
11. Take the meringue and hazelnuts out of the oven and leave to cool.
12. Place the meringue on a nice rustic board or platter.
13. Whip the cream with the icing sugar and vanilla seeds until it forms smooth soft peaks.
14. Smash the toasted hazelnuts (in a tea towel) and sprinkle half of them over the meringue.
15. Spoon half the whipped cream over the top of the meringue and drizzle with some of the chocolate syrup sauce.
16. Divide most of the pear pieces evenly over the top, pile on the rest of the whipped cream, drizzle with the chocolate syrup sauce and the rest of the hazelnuts.
17. Serve straight away.
Title: Triple Chocolate Cake
Ingredients:
- 1 1/2 plain flour
- 1/2 bicarbonate of soda
- 1 1/2 caster sugar
- 1 1/4 buttermilk
- 1 butter
- 185 vanilla essence
- 2 eggs
- 2
Instructions:
1. Preheat oven to 180 degrees.
2. grease and line 2 20 cm cake tins with baking paper.
3. Sift flour and bicarb into bowl.
4. add sugar, buttermilk, melted butter, vanilla and eggs to bowl.
5. Beat 3 minutes.
6. Spoon into tins.
7. Bake 35 - 40 minutes.
8. While cakes are baking lick out the bowl!