lumicero/recipes-ing2inst huggingface dataset:
Title: Banoffi Pie
Ingredients:
- 1 Nestle sweetened condensed milk
- 2 golden syrup
- 30 butter
- 1 banana
- 2 lemon juice
- 18
Instructions:
1. Combine NESTLÉ Sweetened Condensed Milk, golden syrup and butter in a pan.
2. Bring to the boil stirring continuously.
3. Stir over medium heat until mixture is golden (approximately 7 minutes).
4. Combine banana and lemon juice, place in pastry flan.
5. Spread caramel mixture evenly over banana, refrigerate.
6. Decorate with whipped cream.
Title: Low Calorie Rice Pudding
Ingredients:
- 3/4 rice
- 4 2% low-fat milk
- 3 Splenda sugar substitute
- 1 vanilla
- 1 light butter
- 1/4 ground cinnamon
- 2% low-fat milk
Instructions:
1. Stir in an oven proof dish, rice, milk and splenda.
2. Bake at 275 degrees for 3 hours.
3. Stir pudding frequently. Add more milk, if the pudding starts to dry out.
4. Once pudding is done, in vanilla, cinnamon and butter.
5. Spoon into individual servings and chill.
Title: Chocolate Caramel Slice
Ingredients:
- 1 plain flour
- 1/2 brown sugar
- 1/2 butter
- 125 sweetened condensed milk
- 400 golden syrup
- 2 butter
- 60 Copha
- 60 baking chocolate
- 125
Instructions:
1. Preheat oven to 180°C Line a 3cm deep, 28 x 18cm (base) lamington pan.
2. Combine all base ingredients in a bowl. Mix well. Press into prepared lamington pan. Bake for 15 to 20 minutes, or until light golden. Remove from oven. Cool.
3. Make filling: Combine all ingredients in a saucepan over medium heat. Cook, whisking, for 8 minutes or until golden. Pour over cooked base. Bake for 12 minutes or until firm. Cool completely. Refrigerate for 3 to 4 hours, or until set.
4. Make topping: Place copha and chocolate into a heat-proof bowl over a saucepan of simmering water. Stir until melted. Pour over caramel. Refrigerate to set. Cut into squares to serve.
Title: Banana Bread and Butter Pudding
Ingredients:
- 12 bananas
- 1/2 coconut
- 2 sultana
- 1/3 1% low-fat milk
- 1/4 eggs
- 2 vanilla essence
- 3 caster sugar
- 2 icing sugar
- 2
Instructions:
1. Remove crusts from bread and spread slices with jam on one side.
2. Cut the bread slices in half diagonally.
3. Arrange a 1/3 of the bread over the base of a 2 litre greased ovenproof dish.
4. Top the bread with half of the sliced banana and half the coconut and sultanas.
5. Repeat another layer of bread slices, topped with all of the remaining banana, coconut and sultanas.
6. Finish off with a final layer of bread slices on top.
7. Beat the eggs, milk, vanilla and sugar in a bowl until well combined.
8. Pour over the dish and let dish stand for 15 minutes.
9. Heat the oven to 180 degree C.
10. Place a large baking dish (big enough to hold the pudding dish inside) with sides into the oven.
11. Place the pudding dish in the larger dish.
12. Now pour boiling water into the larger dish (not into the pudding!) until the water comes halfway up the sides of the pudding dish.
13. Cook for 1 1/4 hours or until set.
14. Cover the pudding with foil after 30 minutes to prevent over browning.
15. Serve dusted with the icing sugar.
16. This is fabulous with vanilla or macadamia nut icecream.
17. Also lovely served with maple syrup or passionfruit sauce or any combination!
Title: Paddy's Pumpkin Delight
Ingredients:
- 16 flour
- 1 1/2 pecans
- 1 butter
- 1 cream cheese
- 8 powdered sugar
- 1 milk
- 2 instant vanilla pudding
- 4 pumpkin
- 1 ground cinnamon
- 1 ground ginger
- 1/2 ground cloves
- 1/4
Instructions:
1. Place chilled whipping cream into a chilled stainless steel bowl. Using an electric mixer, beat cream, on high speed, until cream is fairly stiff (do not over beat). Place in refrigerator until ready to use.
2. Crust: Place flour, pecans and butter in a medium sized mixing bowl. Stir until all ingredients are moist. Press mixture into 9" X 13" dish. Bake for 20 minutes in a preheated 350 degree oven. Cool on baking rack.
3. Second Layer: Mix together cream cheese, 1 cup of reserved whipped cream, and powdered sugar. When mixture is smooth, spread over cooled crust. Place in refrigerator.
4. Third Layer: Mix together canned pumpkin, cinnamon, ginger and cloves. Set aside.
5. Whisk together 2 cups cold milk and packages of instant pudding mix (mixture will be stiff).
6. To pudding mixture, add pumpkin mixture, stirring until well blended.
7. Spread pumpkin filling over cream cheese layer. Place in refrigerator and allow to set up.
8. Fouth Layer: Spread remaining whipped cream over top of pumpkin layer. Garnish with a slight dusting of ground nutmeg.
9. Refrigerate until serving.
Title: Grain Free Vegan No Bake Silk Chocolate Cake
Ingredients:
- 1 1/2 walnuts
- 8 dates
- 2 cocoa powder
- 1 chocolate
- 10 1/2 gluten
- 1/3 cocoa powder
- 1/4 pure vanilla extract
- 2 sea salt
- 1/4 coconut oil
- 1 semisweet vegan chocolate chips
- 2/3 coconut cream
- 1 coconut milk
- 2 pure vanilla extract
- 1 berries
- 2
- 1
Instructions:
1. Line the bottom of 7-inch spring cake pan with a circle of parchment paper.
2. Add nuts, dates and cocoa into a food processor and process into fine crumbs. Transfer into a cake pan and firmly press down. Freeze while preparing the cake layers.
3. CHOCOLATE LAYER.
4. Add tofu into a food processor and blend until smooth. Add cocoa, agave, vanilla and salt and blend until well combined.
5. Using a small saucepan over low heat while stirring, melt coconut oil and chocolate chips. Add to tofu mix and blend until smooth. Pour chocolate layer over the crust and place in the freezer while preparing the coconut cream layer.
6. COCONUT CREAM LAYER.
7. Scoop out only the firm layer, coconut cream at the top of the can. Place cream in a chilled glass bowl and whip the cream at high speed with an electric beater until fluffy and soft peaks form. Stir in agave and vanilla.
8. Spread coconut cream evenly over chocolate layer and if you wish top with frozen berries.
9. Note: for a 9-inch cake double the recipe.
Title: Carrot Cake
Ingredients:
- 2 all-purpose flour
- 2 1/2 baking soda
- 2 cinnamon
- 1 salt
- 1 sugar
- 2 eggs
- 3 crushed pineapple
- 8 carrots
- 2 coconut
- 1 1/3 coconut
- 1/2 cream cheese
- 1 butter
- 3 confectioners' sugar
- 1/4 milk
- 3 vanilla extract
- 1
- 1/2
Instructions:
1. Preheat the oven to 350 degrees. Grease a 9 or 10-inch bundt cake pan, set aside.
2. In a bowl combine flour, baking soda, cinnamon and salt.
3. In a large bowl beat the vegetable oil, sugar and eggs. Blend well. Add flour mixture and blend until smooth. Add undrained pineapple and juice, carrots, coconut and nuts. Pour into the greased bundt cake pan.
4. Bake for about 70 minutes or until toothpick inserted in the center comes out clean.
5. Cool in pan for 10 minutes, then invert the cake on a wire rack and remove from pan. Cool cake completely before frosting.
6. To Make The Frosting:
7. Toast the coconut and then cool.
8. Cream the cream cheese and butter together. Alternately add the confectioners sugar and the milk. Beat until smooth. Add the vanilla and mix inches Next add half of the toasted coconut.
9. Frost the cake and then top with the remaining coconut.
10. Refrigerate leftover cake.
Title: Sugar-Free Maple Cookies
Ingredients:
- 1/2 butter
- 1/2 sour cream
- 1 tart apple
- 2 eggs
- 1 vanilla extract
- 1/2 all-purpose flour
- 2 baking soda
- 1/3 baking powder
- 1/2
Instructions:
1. In a mixing bowl, combine butter, sour cream, apple, eggs, maple flavoring and vanilla.
2. Combine flour, Splenda, baking soda and baking powder; add to apple mixture and mix well.
3. Drop by heaping tablespoonfuls onto baking sheets coated with nonstick cooking spray or parchment paper.
4. Bake at 375 degrees F for 9-10 minutes or until lightly browned.
5. Cool on wire racks.
Title: Pecan Treats
Ingredients:
- 1 butter
- 1 cream cheese
- 1 flour
- 1 egg
- 1/4 salt
- 1/2 vanilla
- 3/4 brown sugar
- 1 sugar
- 1 butter
- 1 pecans
Instructions:
1. For best results, mix the pastry and filling by hand.
2. Cream butter and cheese until light and fluffy.
3. Add flour and beat until blended.
4. Place about one teaspoon of mixture into a miniature muffin pan.
5. Press with fingertips, forming a shell in each muffin cup.
6. Mix all the filling ingredients together.
7. Spoon filling into shells.
8. Bake about 20 minutes at 350 until browned.
Title: Caramel Souffles
Ingredients:
- 3 eggs
- 1/2 brown sugar
- 1 gelatin
- 1/4 water
- 1/3 sugar
- 300 walnuts
- 1/4
Instructions:
1. Whip eggs until lemony coloured.
2. Addd rest of ingredients one by one.
3. MIx together sugar and walnuts.
4. Pour batter into ramikins and inside a water bath.
5. sprinkle with topping mixture.
6. BAke at 350 for 20 min until set.
Title: New England Bananas Foster Weight Watchers
Ingredients:
- 1/3 maple syrup
- 1/3 dark rum
- 3 1/2 firm bananas
- 1/3 walnuts
- 3
Instructions:
1. Combine syrup & rum in skillet and bring to simmer over medium heat.
2. Add bananas and cook 3 minutes.
3. Add walnuts & cook 1 minute.
4. Serve over yogurt.
5. 1/2 cup banana mix & 1/2 cup of yogurt = 6 pts. (double check points as it's been awhile since I figured this out).
Title: Best Banana Bread Ever
Ingredients:
- 1 1/4 sugar
- 1/2 butter
- 2 margarine
- 1 1/2 eggs
- 1/2 buttermilk
- 1 vanilla
- 2 1/2 all-purpose flour
- 1 baking soda
- 1 salt
- 1
Instructions:
1. Heat oven to 350 F Grease bottoms only 2 (8x4-inch) loaf pans or 1 (9x5-inch) loaf pan.
2. In large bowl, mix sugar and butter. Add eggs, bananas,buttermilk and vanilla; beat with electric mixer on medium speed till smooth. Stir in flour, bakingsoda, salt and nuts just until moistened. Pour batter into pans.
3. Bake 8 inch loaves 1 hour, 9-inch loaf 1 hour and 15 min or until inserted toothpick comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans to cooling rack. Cool one hour before slicing.
Title: Marshmallow Snow Pudding
Ingredients:
- 10 marshmallows
- 1/2 milk
- 1 heavy cream
- 1 lemon juice
- 1/2 vanilla extract
- 1/2
Instructions:
1. Combine marshmallows and milk and microwave or cook on low heat until marshmallows melt. Cool mixture to room temperature.
2. Whip the cream with lemon juice and vanilla until soft peaks form.
3. Fold in chopped nuts.
4. Fold into the marshmallow mixture.
5. Pour into greased 8" square cake pan and chill till firm.
6. Cut into squares and serve with your favorite fruit.
Title: Rum Basted Bananas With Coconut Ice Cream
Ingredients:
- 1/4 unsalted butter
- 1/4 light brown sugar
- 1/4 dark brown sugar
- 2 bananas
- 1 rum
- 1/2 coconut ice cream
Instructions:
1. Bring butter and two sugars to boil in a sauce pan whisking constantly.
2. Stir in two sliced bananas.
3. Add rum and liquer. Continue cooking one minute.
4. Have four goblets or bowls with ice cream ready.
5. Spoon hot banana mixture on top of ice cream, dividing evenly among four servings.
6. Top with nuts and whipped cream.
Title: Earl Grey Apricot Slices
Ingredients:
- 220 butter
- 60 icing sugar
- 1 egg
- 280 plain flour
- 250 tea
- 200 caster sugar
- 200 eggs
- 3 lemons, zest of
- 2 lemon juice
- 120 baking powder
- 1 plain flour
- 60
Instructions:
1. Method:-.
2. Place apricots and tea in a small saucepan. Bring to a boil, reduce fire and cook till apricots are soft and liquid evaporates.
3. Allow to cool then chop apricots coarsely. Set aside.
4. Grease and line a 20 x 30cm slice tin.
5. Cream butter and icing sugar until light and fluffy. Add egg.
6. Fold in flour. Press into base of prepared tin. Bake in a preheated 180deg cel oven for 15 minutes.
7. Meanwhile prepare the topping. Beat together sugar, eggs, lemon zest and juice. Fold in baking powder and flour. Set aside.
8. When base is baked, sprinkle apricots over, then pour in lemon-egg mixture. Bake for a further 25mins or until golden brown. Allow to cool before cutting.
Title: Rosy Cinnamon Apples for 2
Ingredients:
- 2 baking apples
- 2 -4 brown sugar
- 2 ice cream
Instructions:
1. Heat oven to 350 degrees.
2. Core the apples.
3. Pare the upper half of each apple to prevent the skin from splitting.
4. Or score skin in a fancy design.
5. Place apples upright in small baking dish, fill center of each with 1 to 2 tablespoons brown sugar and 1 tablespoon red cinnamon candies.
6. Pour water into baking dish to 1/4 inch depth.
7. Bake until apples are tender when pieced with fork, 30-40 minutes, spooning syrup on apples several times during baking.
8. Serve warm, with cream or ice cream.
Title: Traditional British Ground Rice Pudding (microwave Version)
Ingredients:
- 50 1% low-fat milk
- 600 caster sugar
- 25
Instructions:
1. Place 50g ground rice and 50ml of the milk into a large microwaveable bowl and mix to a smooth paste.
2. Gradually add the rest of the milk and mix.
3. Cook on full power for 5 minutes, and then stir well.
4. Cook for a further 2 minutes and stir.
5. Cook for a further 2 minutes and mix in the sugar.
6. Leave to stand for 2 minutes.
7. "An additional stir before serving would be beneficial".
Title: Christmas Sandwich Cookies
Ingredients:
- 2 flour
- 1 margarine
- 1/3 evaporated milk
- 3/4 powdered sugar
- 1 margarine
- 1/4 vanilla
- 1/2
Instructions:
1. Mix cookie dough thoroughly and chill. (I cut the margarine in with a knife like for pie crust.)
2. Roll 1/8" thick and cut with juice glass. Prick each 4 times with fork. Coat both sides with granulated sugar.
3. Bake at 350* just until lightly browned. (About 16 minutes.) Cool.
4. Prepare frosting, tinting half pink and half green. Put 2 cookies together with frosting.
Title: Pumpkin Cookies
Ingredients:
- 1 shortening
- 1 sugar
- 1 egg
- 1 vanilla
- 1 canned pumpkin
- 1 flour
- 1 baking powder
- 1 baking soda
- 1 salt
- 2 cinnamon
- 1/2 ginger
- 1/2 allspice
- 3 butter
- 1/2 brown sugar
- 3/4 vanilla
- 4 milk
- 1 powdered sugar
Instructions:
1. Cream shortening and sugar. Add egg, pumpkin and vanilla. Stir to blend. Add dry ingredients. Drop by teaspoon on to cookies sheet. Bake at 350 degrees for 10 to 12 minutes.
2. Frosting:.
3. Combine brown sugar, butter, milk and vanilla in a sauce pan. Bring to a rolling boil. Stir well. Chill in refrigerator for 30 to 60 minutes. Add powdered sugar and frost.
Title: S’Mores Dip
Ingredients:
- 1/2 unsalted butter
- 1/2 butter
- 1/2 brown sugar
- 1 cream cheese
- 1 powdered sugar
- 1 vanilla
- 1 salt
- 1 mini marshmallows
- 1 graham cracker
Instructions:
1. In the bowl of a stand mixer or large bowl with hand mixer, beat butter, SunButter, and brown sugar until light and fluffy. Add cream cheese and beat until mixture is smooth, scraping down sides of bowl as necessary. Slowly beat in powdered sugar, vanilla, and salt.
2. Use a rubber spatula to fold in about 3/4 cup of chopped chocolate and 3/4 cup of mini marshmallows.
3. Place in serving bowl. Sprinkle top with remaining 1/4 cup of chocolate and 1/4 cup marshmallows. Chill until ready to serve.
4. Use graham crackers as dippers.
Title: Marks' Chocolate-Cream Cheese Cake With Pecans
Ingredients:
- 125 butter
- 2 caster sugar
- 2 vanilla essence
- 1 3/4 flour
- 2 baking powder
- 3/4 cocoa powder
- 1 buttermilk
- 250 cream cheese
- 250 vanilla essence
- 1 gelatin
- 15 icing sugar
- 70 pecans
- 150 icing sugar
- 5 water
- 250 butter
- 1 egg
- 2 icing sugar
- 1 dark chocolate
- 185
Instructions:
1. Place butter, sugar, eggs and vanilla essence in a bowl and beat until light and fluffy. Sift together flour, baking powder and cocoa powder.
2. Fold flour mixture and buttermilk, alternately, into butter mixture. Divide mixture between 3 greased and lined 23 cm round cake tins and bake for 25 minutes or until baked in oven temperature 160 °C. Leave cakes to cool.
3. For filling first make pecans. Spread pecans on large lined tin. Mix icing sugar with a little water until you get icing-like texture. Spread it over pecans and make sure that they are well covered. Bake them in oven temperature 200 °C until the sugar melts and turns brown. Leave to cool. Save some pecans for decoration and chop the others.
4. For cream cheese filling mix cream cheese with vanilla until smooth. Add instant gelatine and mix with electric mixer for at least 1 minute. Add icing sugar and carefully fold in whipped cream.
5. To assemble cake, place one cake on a serving plate, spread with half of cream cheese filling, sprinkle with half pecans. Top with a second cake and remaining cream and nuts. Finish with a layer of cake.
6. To make icing, place butter in a mixing bowl and beat until light and fluffy. Mix in egg, egg yolks and icing sugar. Add chocolate and beat until icing is thick and creamy. Cover top and sides of cake with icing and decorate with saved pecans.
Title: Rogers Tomato Soup Cake (Can't Believe It's Vegan)
Ingredients:
- 1/3 margarine
- 1 sugar
- 1 baking soda
- 10 flour
- 1 1/2 clove
- 1/2 cinnamon
- 1 raisins
- 1
Instructions:
1. Preheat oven to 350*.
2. Cream butter and sugar.
3. Dissolve baking soda in tomato soup and add to creamed mixture.
4. Combine flour, cloves and cinnamon and raisons. Add to mixture. Mix well.
5. Pour batter into 8'x8' cake pan.
6. Bake 30-35 minutes.
Title: Pumpkin Creme Brulee
Ingredients:
- 7 fresh pumpkin puree
- 1 canned pumpkin puree
- 2 1/2 vanilla beans
- 8 vanilla
- 2 1/2 heavy cream
- 2 sugar
- 8 amaretto liqueur
- brown sugar
Instructions:
1. Preheat the oven at 300°F To obtain pumpkin puree, steam the pumpkin flesh or cook in a marguerite. Pureed in food processor and set aside.
2. With a sharp knife, open the vanilla bean in half lenghtwise and scratch the inside.
3. Add the inside of the vanilla bean to the cream and heat in a casserole.
4. When it begins to simmer, remove from the heat. Set aside.
5. In a big bowl, mix together egg yolks and sugar 3 to 4 minutes with a whisk.
6. Drizzle the hot cream on the mixture of eggs (to not cook them).
7. Add pumpkin puree and amaretto (almond liqueur) and stir.
8. Strain and pour in 4 ramequins.
9. Put the ramequins in a oven dish. Pour hot water in the dish, around the ramequins, until 2/3 of the height of the ramequins.
10. Cook in the oven 30 to 40 minutes or until the center move a little bit when you move the dish.
11. Let cool and put in the fridge at least 2 hours before serving.
12. When ready to serve, put around 2 tablespoon of brown sugar on top of each creme brulee.
13. Put in the oven at Broil unter the broiler. Until it is caramelized.
Title: Sugar Plums
Ingredients:
- 1 sweetened condensed milk
- 2 Jello gelatin
- 1 1/2 coconut
- 1
Instructions:
1. Mix condensed milk, 1 package jello, coconut and graham wafer crumbs together. Form in to balls and roll in the second package of jello powder.
2. Press a whole clove in top of each and refrigerate.
Title: Final Exam Brownies
Ingredients:
- 4 butter
- 1 granulated sugar
- 2 eggs
- 4 vanilla
- 1 flour
- 1 mini marshmallows
- 2 pecans
- 1 1/2 walnuts
- 1
Instructions:
1. Melt chocolate and butter. Stir till soft and cool slightly.
2. Combine sugar, eggs, vanilla and chocolate.
3. Add flour-mix well.
4. Fold in marshmallows, nuts, and 1/2 cup chocolate chips.
5. Spread into 9 x 13” pan.
6. Sprinkle with remaining 1 cup of chocolate chips.
7. Bake at 350°F for 40-45 min or until set.
8. Cool and enjoy.
Title: Coconut Cream Pie
Ingredients:
- 2 milk
- 2 3/4 vanilla extract
- 1 instant coconut cream pudding mix
- 2 coconut
- 1 1/3
- 1
Instructions:
1. Prepare dream whip according to pkg directions with milk and vanilla.
2. Add remaining 1 3/4 milk and the pudding.
3. Blend and beat on high for 2 minutes.
4. Stir in coconut.
5. Spoon into pie shell.
6. Chill at least 4 hours.
Title: Chocolate Kahlua Bread Pudding
Ingredients:
- 3 eggs
- 4 light brown sugar
- 1 cinnamon
- 1/2 nutmeg
- 1/8 vanilla
- 1 Kahlua
- 1/4 brandy
- 2 milk
- 4
Instructions:
1. Preheat oven to 350 degrees; grease an 8 1/2-by-4 1/2-inch (6 cup) loaf pan.
2. Melt 1 cup chocolate chips (in microwave) and set aside to cool slightly.
3. Whisk eggs, brown sugar, cinnamon, nutmeg, vanilla, melted chocolate and Kahlua in a large bowl.
4. Stir in milk: add bread cubes and let rest for 30 minutes; stirring occasionally to make sure the bread is evenly soaked.
5. Ladle half of the mixture into loaf pan, Spread remaining chocolate chips on top.
6. Add the remaining mixture; Bake for about 55 minutes or until the center is set, cool, ENJOY.
Title: Eggnog Cupcakes
Ingredients:
- 1 1/3 all-purpose flour
- 1/4 baking soda
- 1/2 baking powder
- 1/2 salt
- 1/4 nutmeg
- 1/4 dark rum
- 1 Bourbon
- 1/4 canola oil
- 1 apple cider vinegar
- 1 vanilla extract
- 1 sugar
- 20 unsalted butter
- 2 1/2 sugar
- 1 salt
- 1 nutmeg
- 2 1/2 dark rum
- 1
Instructions:
1. Preheat the oven to 350Ëš F. Line 18 cupcake pans with paper liners.
2. In a medium bowl, combine the flour, baking soda, baking powder, salt and nutmeg; whisk to combine.
3. In the bowl of an electric mixer, combine the rum, eggnog, vegetable oil, vinegar, and sugar. Beat on medium-low speed until well blended.
4. Add in the dry ingredients and mix on low speed just until incorporated.
5. Divide the batter between the prepared cupcake liners, filling the cups 2/3 full. Bake 22-24 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan 5 minutes, then transfer to a wire rack to cool completely.
6. To make the frosting, place the butter in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until smooth, 20-30 seconds. Add in the powdered sugar, salt and nutmeg, and mix on medium-high speed until incorporated and smooth, about 1 minute. Scrape down the sides of the bowl. Add in the eggnog and whip on medium-high speed until light and fluffy, 4 minutes. With the mixer on medium-low speed, blend in the rum.
7. Fill a pastry bag with the frosting and decorate the cooled cupcakes as desired. Sprinkle with ground cinnamon or grated nutmeg, and garnish with cinnamon sticks if desired.
Title: Cocoa Torte Mexicano
Ingredients:
- 1 sugar
- 1/2 cinnamon
- 1/4 coffee
- 1/3 heavy cream
- 1/2
- 1
- 2
Instructions:
1. Mix sugar, cocoa, cinnamon, Crisco, and coffee in small saucepan and cook over low heat, stirring constantly, until smooth and creamy.
2. Bring to room temperature.
3. Place pie crust mixture in medium mixing bowl and stir in 3/4 C of cocoa mixture, blending very well.
4. Shape into a smooth ball and chill 1 hour.
5. Divide dough into 4 pieces.
6. Line 2 cookie sheets with foil and mark 2 8" circles on each.
7. Place dough on foil and spread into circles.
8. Bake 375* for 10-12 minutes.
9. Cool.
10. Add remaining cocoa mixture to cream in small bowl and beat until stiff.
11. Place one pastry round on a serving plate, spread with 1/4 of cream mixture.
12. Repeat layering with remaining rounds and top with cream.
13. Chill several hours and top with mini chips.
Title: Chocolate Mousse Cake
Ingredients:
- 1 instant coffee
- 1 butter
- 8 eggs
- 1 sugar
- 1 brandy
- 1 vanilla
- 16 flour
- 6 walnuts
- 1
Instructions:
1. Preheat the oven to 400 degrees F.
2. Add instant coffee to melted butter.
3. Set aside.
4. Beat the egg whites until stiff, set aside.
5. Beat the egg yolks until lemon colored in an upright mixer.
6. Add the sugar to the egg yolks and beat until combined.
7. Add the brandy, vanilla, melted butter, and chocolate.
8. Add the flour, just to combine.
9. Fold in the egg whites and walnuts.
10. Pour into a greased and floured 9-inch springform pan and bake about 20 minutes.
11. Center will be soft.
12. Serve with whipped cream.