lumicero/recipes-ing2inst huggingface dataset:
Title: Honey "tree Bark" Biscuits
Ingredients:
- 1 3/4 all-purpose flour
- 1 walnut pieces
- 3 granulated sugar
- 1/2 baking soda
- 1/2 salt
- 1/4 unsalted butter
- 1/2 honey
- 1 egg
- 1/2 pure vanilla extract
- 2 turbinado sugar
Instructions:
1. Preheat oven to 350°F with racks in upper and lower thirds.
2. Cut 2 sheets of parchment paper to line bottom of a large 4-sided sheet pan (17 by 13 by 1 inch).
3. Pulse together flour, walnuts, granulated sugar, baking soda, and salt in a food processor until nuts are finely ground. Add butter and pulse until mixture resembles coarse meal with some small (roughly pea-size) butter lumps.
4. Whisk together honey, egg, and vanilla, then add to flour mixture and pulse just until dough comes together. (Dough will be soft.).
5. Transfer dough to 1 sheet of trimmed parchment (not in pan) and cover with second sheet. Roll over with a rolling pin to spread dough evenly between sheets into a roughly 15- by 11-inch rectangle.
6. Transfer dough in parchment to pan and remove top sheet.
7. Using wet offset spatula, spread dough into corners of pan to cover parchment completely. Holding a paring knife sideways, drag tip over dough at roughly 1/2-inch intervals to create lines resembling those on tree bark.
8. Sprinkle dough evenly with turbinado sugar. Bake in upper third of oven until set and dry to the touch, 20 to 25 minutes. Cool in pan on a rack 5 minutes.
9. Reduce oven temperature to 300°F.
10. Run a knife around edge of pan, then invert bark onto a work surface. Discard parchment.
11. Fold bark in half lengthwise so that it breaks with uneven edges. Repeat with each piece. Tear each strip crosswise into 6 pieces.
12. Divide biscuits, sugar sides up, between 2 baking sheets (biscuits may touch). Bake, switching position of pans halfway through baking, until deep golden brown, 15 to 25 minutes. (Biscuits will crisp completely as they cool.) Transfer to racks to cool.
13. Cooks' note: Biscuits improve in flavor if baked 3 days ahead and will keep in an airtight container 1 week.
Title: Goof Proof Pie Crust
Ingredients:
- 3 flour
- 1 1/3 shortening
- 1 salt
- 1 egg
- 5 water
- 1 vinegar
Instructions:
1. Blend flour and salt with shortening until mixture is uniformly crumbly.
2. Add the egg, lightly beaten with the water and vinegar,.
3. Mix quickly until the mixture holds together.
4. Roll out on a floured surface.
5. Makes enough dough for the top and bottom crust of a 9 inch pie.
6. Bake at 400 degrees until lightly browned if you need a prebaked pie shell.
Title: Oatmeal Cake and Topping
Ingredients:
- 1 1/2 boiling water
- 1 oatmeal
- 1 1/2 butter
- 1 sugar
- 1 brown sugar
- 2 eggs
- 1 1/2 flour
- 1/2 cinnamon
- 1/2 salt
- 1 baking soda
- 1 vanilla
- 1 1/2 brown sugar
- 1/2 butter
- 6 coconut
- 1 pecans
- 1/2 vanilla
- 1
Instructions:
1. In large bowl, pour water over oatmeal.
2. Let stand 20 minutes.
3. In another bowl, mix butter, sugars, eggs, Add flour, cinnamon, salt, soda and vanilla.
4. Mix well.
5. Mix and add oatmeal.
6. Do not add more water.
7. Bake in greased and floured 13 x 9 inch pan at 325* for 25-30 minutes .
8. When done, let cool in oven.
9. Mix all topping ingredients.
10. Pour over top of cake, let bubble in warm oven.
11. Watch close so it doesn't burn.
Title: Lemon Darlings
Ingredients:
- 4 all-purpose flour
- 2 baking powder
- 1 baking soda
- 1/2 salt
- 1/2 butter
- 1 1/2 granulated sugar
- 2 eggs
- 1 vanilla
- 1 lemon zest
- 1 low-fat ricotta
- 2 confectioners' sugar
- 3 lemon juice
- 1 lemon zest
Instructions:
1. Preheat oven to 350°F
2. Whisk together flour, baking powder, baking soda and salt in a medium bowl.
3. In a large bowl, cream softened butter and sugar, then beat in eggs, vanilla, zest and ricotta until blended.
4. Add flour mixture and beat until combined.
5. Cover and chill at least one hour.
6. Shape dough into balls, and place on cookie sheets (if not non-stick, lightly grease or use a Silpat).
7. Bake 10 minutes, or until bottoms are light brown. Cool for one minute or so and then transfer to a wire rack to cool completely.
8. To make icing, stir confectioners' sugar, juice and zest in a small bowl until smooth.
9. Drizzle icing evenly over each cookie. (I use a teaspoon to put the icing on, and then use the back of the spoon to spread it around a bit.) Garnish with sprinkles. Let stand until icing hardens.
Title: Chocolate Spice Cake
Ingredients:
- 3/4 - 1 sugar
- 3 Crisco shortening
- 1 vanilla
- 2 eggs
- 1 flour
- 2 baking powder
- 1/2 cinnamon
- 1/2 nutmeg
- 1/2 baking soda
- 1/4 salt
- 1/4 buttermilk
- 4
- 1/3
Instructions:
1. Set oven to 350 degrees.
2. Grease a 9" round baking pan, and dust with flour.
3. In a large bowl, beat sugar and shortening until very well mixed; add in vanilla and eggs, beat for 2 minutes at medium speed.
4. Sift together the flour, cocoa, baking powder, cinnamon, nutmeg, baking soda and salt; add to the creamed mixture, with the buttermilk, beat for 2 minutes at low speed until moistened, then at medium speed for another 2 minutes.
5. Stir in the chopped nuts.
6. Transfer to prepared baking pan.
7. Bake for 20-30 minutes, or until cake tests done with a toothpick.
8. Note: mini chocolate chips may be substituted for the chopped nuts, OR use 2 Tbsp of both.
Title: Angel Lush With Pineapple
Ingredients:
- 1 instant vanilla pudding
- 1 berries
- 1
Instructions:
1. Mix pineapple and dry pudding mix in medium bowl. Gently stir in whipped topping.
2. Stack cake layers on plate, spreading pudding mixture between layers and on top of cake.
3. Refrigerate 1 hour or until ready to serve. Garnish with your favorite seasonal berries.
Title: Croatian Cheese Pie
Ingredients:
- 300 flour
- 150 butter
- 2 sour cream
- 20 lemon
- 150 sugar
- 1 baking powder
- 20 sugar
- 12 salt
- 10 farmer cheese
- 3 sour cream
- 350 sugar
- 150 raisins
- 100 sugar
- 20 eggs
- 20 lemon
- 2
- 1
Instructions:
1. Make dough following this schedule: flour, breadcrumbs, and lemon rinds, sugar, baking powder, salt, and vanilla flavored sugar and melted butter.
2. Mix everything in a bowl and at the end add egg yolks.
3. Mix some more and add sour cream. Mix more until you get nice greasy dough. If it is too greasy you can add some more flour.
4. When done, put into refrigerator for 2 hours.
5. After 2 hours, put the dough out and work a little to make it soft. Cut ¼ of the dough and put aside.
6. Prepare the stuffing by mixing well cheese, sour cream, yolks, sugar, and vanilla sugar.
7. Soak raisins in plum brandy or rum until swell up (usually 2 hours).
8. From egg white make “snow” and add into stuffing, and add raisins. At the end add grated lemon rinds.
9. Roll the rest of dough into ½ cm thin sheet. Cover the bottom of 28cm low rim cake pan with butter, and put onto it a dough sheet. Make sure that the rim is also covered with dough from inside.
10. Pour cheese stuffing on dough.
11. Roll the rest of the dough into thin sheet and put over the cheese making sure that it is covered.
12. Poke 10 holes with a fork on the cover.
13. Put the pie into preheated oven on 180°C and bake 50-60 minutes or until it gets light golden.
Title: Cranberry White Chocolate Parfaits
Ingredients:
- 1 whole berry cranberry sauce
- 1 amaretto liqueur
- 1 chocolate pudding
- 1 vanilla flavor instant pudding and pie filling mix
- 1 milk
Instructions:
1. Combine cranberry sauce and amaretto in small bowl; stir to mix well. Set aside.
2. Combine pudding mix and milk in small mixer bowl; beat on low speed for 30 seconds. Add whipping cream; beat on medium speed for 2 to 3 minutes or until soft peaks form.
3. Spoon alternate layers of pudding and cranberry sauce into parfait glasses or stemmed wine glasses.
4. Refrigerate at least 15 minutes or until set. Garnish with whipped cream, if desired.
Title: Donut Muffins
Ingredients:
- 2 flour
- 1/2 sugar
- 1 baking powder
- 1/2 salt
- 1 egg
- 3/4 buttermilk
- 3/4 sour cream
- 1/4 butter
- 4 sugar
- 1/2 ground cinnamon
- 1
Instructions:
1. Set the over at 375 degrees.
2. Butter a 12-cup muffin tin and set aside.
3. In a large bowl, whisk the flour, sugar, baking powder, and salt just to blend them.
4. In another bowl, whisk together the egg, oil, buttermilk, and sour cream.
5. Add the buttermilk mixture to the flour mixture.
6. With a wooden spoon, stir until the mixture is combined.
7. Spoon the batter into the muffin tins, filling each right up to the top.
8. Bake the muffins for 20 minutes or until they are firm and golden and a skewer inserted into the center comes out clean.
9. Let the muffins cool in the tin for 5 minutes.
10. To make the coating:.
11. In a small saucepan melt the butter.
12. In a large shallow bowl, combine the sugar and cinnamon.
13. Stir well.
14. While the muffins are still hot, turn them out of the tin.
15. Brush each muffin with melted butter.
16. Roll in the cinnamon-sugar mixture.
Title: Refrigerator Caramel Nut Slices
Ingredients:
- 1 shortening
- 2 brown sugar
- 2 eggs
- 3 1/2 flour
- 1/2 salt
- 1 baking soda
- 1 sour cream
- 1
Instructions:
1. Cream shortening and sugar.
2. Add eggs and sour cream.
3. Add sifted dry ingredients.
4. Add nuts.
5. Mix together.
6. Shape into 2 inch rolls.
7. Chill overnight.
8. Slice 1/8 inch thick .
9. Bake at 400 degrees on an ungreased baking sheet for 8 minutes or until golden.
Title: Banana Pudding Parfaits
Ingredients:
- 16 graham cracker squares
- 1/3 pecans
- 2 milk
- 1 banana cream instant pudding
- 2 - 2 1/2 bananas
Instructions:
1. Crush the graham crackers into coarse crumbs, mix in the chopped pecans.
2. Place the cold milk in a medium size bowl and sprinkle with pudding; beat with a wire whisk for 2 minutes.
3. In 4 wine glasses or parfait glasses, spoon in a couple of tablespoons crumb mixture, top with 4 slices of banana and pudding; repeat layers once.
4. Cover each glass with plastic wrap and refrigerate until ready to use.
5. To serve, top each with a dallop of whipped topping and 1 additional slice of banana.
6. Please note: To keep the banana slices fresh, place them into 2 cups of water that has been mixed with 1 1/2 tablelspoons of lemon juice. Place on paper towels and pat dry.
Title: Brownie Bowls/Cups
Ingredients:
- 1/2 butter
- 3 margarine
- 1 sugar
- 2 eggs
- 3 flour
- 1/2 vanilla extract
Instructions:
1. Preheat oven to 325 degrees.
2. Melt butter.
3. In a medium bowl mix melted butter with beaten eggs.
4. In a separate small bowl mix dry ingredients.
5. Add dry ingredients to butter and eggs and mix well.
6. Use 5 small glass baking bowls or coffee mugs that are safe in the oven, grease them with cooking spray or shortening.
7. Add batter to each evenly.
8. Take a 9X13 pan and add one inch of hot water.
9. Add cups to pan and place in oven.
10. Bake for 45 minute or until set on top.
11. Eat right out of the bowl or cup and enjoy!
12. May top with whipped cream or ice cream.
13. Enjoy!
Title: Cherry, Chocolate and Almond Creams
Ingredients:
- 1 cherries
- 25 amaretti
- 2 chocolate
- 1
- 100
- 25
Instructions:
1. Set aside 4 or 6 shapely cherries complete with stems.
2. Stone the remainder and mix with the sugar and liqueur.
3. cover and leave to macerate for at least 2 hours in the fridge.
4. Just before you are ready to serve, lightly whip the cream to soft peaks.
5. Fold in the amaretti biscuits.
6. Divide about a third of the cherries between 4 large or 6 smaller glasses, covering the cherries.
7. Scatter over about half the grated chocolate.
8. Repeat these layers until all the remaining cherries, cream and chocolate are used up.
9. Top each glass with one of the reserved charries and serve.
Title: Little Heaps of Seeds
Ingredients:
- 50 sunflower seeds
- 25 flax seeds
- 25 sesame seeds
- 75 oats
- 1/4 vanilla bean
- 1 egg
- 35 butter
- 2 1/2 honey
- 1 salt
Instructions:
1. In a big bowl combine all the seeds and the oats. Add vanilla (or other spices), salt, honey, butter and the egg.
2. Mix well. Knead into a dough if not mixed well enough already.
3. Using two teaspoons form dough into small dumpling shaped cookies (see pic).
4. Place onto paper-lined baking sheet and bake at 180°C/390°F for about 10-15 minutes. The cookies should be browned on top.
Title: Gingerbread Cookies With Royal Icing
Ingredients:
- 5 flour
- 1 1/2 baking soda
- 1/2 baking powder
- 1 salt
- 2 ground ginger
- 2 ground cloves
- 2 cinnamon
- 1 butter flavor shortening
- 1 sugar
- 1 dark molasses
- 2 eggs
- 1 confectioners' sugar
- 1/4 warm water
- 1/2
- 1
Instructions:
1. For the cookies: In a large bowl, combine the flour, baking soda, baking powder, salt, ginger, cloves and cinnamon until well mixed. Set aside.
2. Using a stand mixer on low speed, blend the shortening and sugar. Add the molasses and eggs, then gradually stir in the flour mixture until combined. The dough will be sticky. Divide into quarters, shape into flattened disks, wrap in plastic and refrigerate overnight or up to 2 days.
3. Position an oven rack in the middle and preheat the oven to 350 degrees. Cover a baking sheet with parchment paper or a Silpat liner.
4. Lightly dust each disk with flour and place it between sheets of wax paper. Roll it 1/4-inch thick for chewy cookies or 1/8-inch thick for crisp cookies. Lift off and reserve the top layer of wax paper. Dip cookie cutters in flour and cut designs in the dough, leaving excess dough in place. Put wax paper back on top, slide a baking sheet under the lower sheet of wax paper and transfer the dough and baking sheet to the freezer for about 15 minutes, or until the dough is firm but not frozen.
5. Transfer 1 sheet of dough, with the cold baking sheet still under it, to a work surface. Remove the top sheet of wax paper, lift up the dough and push the cutout cookies from behind to free them. Quickly place them on the prepared baking sheet.
6. Bake small cookies for about 6 minutes, medium for 8 and large for 10 to 12, or until edges are light brown (baking time will vary, depending on thickness of dough). Let sit for about 2 minutes, then transfer to a rack to cool completely. If not iced immediately, they may be stored for 4 weeks in airtight containers at room temperature or wrapped in plastic and frozen.
7. For the royal icing: Using a stand mixer on high speed, beat the confectioners' sugar, meringue powder, water and orange extract for about 5 minutes, or until stiff peaks form. Unless using immediately, place plastic wrap directly on the icing. To create different colors, transfer some icing to small bowls and add gel or paste food coloring.
Title: Baked Joghurt With Figs in Syrup (Bhapa Doi E Gooler Mishti)
Ingredients:
- 7 sweetened condensed milk
- 7 ground cardamom
- 1 pistachios
- 1 raisins
- 1 figs
- 6 sugar
- 4 cloves
- 2 cinnamon sticks
- 2 star anise
- 1 lemon, rind of
- 1 fresh lemon juice
- 1 pistachios
- 1
Instructions:
1. Preheat oven to 150°C/300°F Put 6 paper muffin cups into 6 small oven-proof dishes (alternatively you can use your muffin tin).
2. Mix condensed milk, joghurt and cardamom with a whisk in a bowl. Fold in pistachios and roughly chopped raisins. Divide mixture into paper muffin cups. Set oven-proof dishes into a roasting tin filled with warm water up to the middle of the oven proof-dishes.
3. Figs in syrup:
4. In the meantime heat 300ml water together with the sugar, the spices, the grated lemon rind and the lemon juice over low heat. When the sugar is dissolved, increase the temperature, so that the mixture simmers. Let simmer for 5 minutes.
5. Divide each fig into four or six parts lengthwise and add them to the syrup. Simmer for 2 minutes and then remove pan from the heat immediately. Leave the figs to cool in the syrup.
6. When the joghurt mixture in the oven is cooked through, remove individual dishes from water and let cool.
7. To serve, turn out the baked yoghurt on individual plates and remove the paper cup. Place the fig parts on top or around the baked joghurt and pour a little bit of the syrup around the joghurt. Sprinkle with chopped pistachios.
8. Note: I think it would be nice to heat the figs in the syrup before serving - this would create a nice contrast.
Title: Awesome Pistachio Cake
Ingredients:
- 1 instant pistachio pudding mix
- 1 eggs
- 1 walnuts
- 1 half-and-half cream
- 3 instant pistachio pudding mix
- 1 Cool Whip Topping
- 1 1/2 pistachios
- 1
- 1/2
Instructions:
1. Set oven to 350 degrees.
2. Grease a 13" x 9" baking pan.
3. In a mixing bowl, combine first five ingredients.
4. Beat on medium speed for 2 minutes; stir in walnuts.
5. Pour into prepared baking dish.
6. Bake for 45-50 minutes, or until cake tests done.
7. Cool on wire rack.
8. For the frosting: In a mixing bowl, beat milk and the pudding mix on low speed for 2 minutes.
9. Fold in whipped topping.
10. Spread over cooled cake.
11. Sprinkle with pistachio nuts.
12. Refrigerate for about 30 minutes before cutting.
13. Refrigerate any leftovers.
Title: Sunflower Seed Butter Cookies
Ingredients:
- 2 all-purpose flour
- 1 baking soda
- 1/2 baking powder
- 1/4 salt
- 3/4 butter
- 3/4 sugar
- 3/4 brown sugar
- 3/4 eggs
- 2 vanilla
- 1
Instructions:
1. Preheat oven to 375.
2. Stir together flour, baking soda, baking powder and salt.
3. In a separate bowl, beat together butter, Sunflower Seed Butter and both sugars until fluffy.
4. Beat in eggs and vanilla.
5. Gradually beat in flour mixture.
6. Wrap dough in plastic and refrigerate until well chilled, about 2-4 hours.
7. Roll tablespoonfuls of dough into balls with your hands. Place about 3 inches apart on ugreased baking sheets. Dip a fork in flour and press onto tops of cookies, making a criss-cross pattern on each cookie.
8. Bake for about 10 minutes, or until golden brown. Careful not to burn the bottoms. Cool on baking sheets for a minute, then transfer to wire racks to cool completely before eating.
Title: Warm Apples and Ice Cream
Ingredients:
- 4 green apples
- 2 butter
- 3 brown sugar
- 1 ground cinnamon
- 1/2 ground nutmeg
- 1 ground cloves
- 1 vanilla ice cream
Instructions:
1. Peel, core and slice apples.
2. Preheat a medium skillet over medium to medium-high heat.
3. Add butter to the skillet, then apples.
4. Saute 7 or 8 minutes.
5. Add sugar, cinnamon, nutmeg, and cloves.
6. Cook 2 minutes more.
7. Spoon the apples into dessert dishes and top with ice cream and a dollop of whipped cream!
8. Enjoy!
Title: Pears En Croute
Ingredients:
- 30 pears
- 5 water
- 1 lemon juice
- 1 Cointreau liqueur
- 12
- 14
- 2
- 1/4
Instructions:
1. Preheat oven to 350 degree.
2. Wash and dry pears.
3. Roll out pie dough and cut dough into one inch strips.
4. Wrap pears with a 1/4 inch overlap starting from bottom.
5. Mix egg yolk and water and brush on wrapped pears.
6. Place on cook sheet and cook for one hour at 350 degree.
7. Carmel Sauce.
8. In a double boiler on low heat combine carmel, condensed milk, lemon juice, and liquor until smooth.
9. Best if the pears are fresh out of the oven. Add warm carmel sauce and enjoy with a little vanilla ice cream.
Title: Baked Glazed Fruit Pizza (Low Fat)
Ingredients:
- 1 part-skim ricotta cheese
- 3/4 light cream cheese
- 2/3 fresh rosemary
- 2 honey
- 4 1/2 mango
- 1/2 grapes
- 20 dates
- 1/2 honey
- 1/2 white wine
- 5 lemon juice
- 7 Splenda granular
- 5
- 1/2
- 6
Instructions:
1. Mix Ricotta, Rosemary, and Honey together and refrigerate. (Make the cheese topping the night before if possible so that flavors can really marry.).
2. Spread crescent roll dough onto a rectangular cookie sheet and bake for 1/2 of the directed time on package.
3. Remove crescent roll crust from oven and let cool while you work on the rest.
4. Beat Ricotta/Rosemary/Honey mixture and Light Cream Cheese with Electric mixer on high until creamy. Put this in the refrigerator until ready to use.
5. Cut fruit into bite size pieces and mix together, set aside. (If using canned fruit, dry a little bit on a paper towel so glaze will really stick.).
6. Add all Glaze ingredients to a sauce pan, mix, and bring to a boil. Reduce Heat and simmer over Medium heat until thick but easily poured.
7. Let glaze cool a little bit and then pour over fruit, mix together, and refrigerate.
8. Preheat oven to temperature directed on crescent roll package.
9. Take Cheese mixture out of the refrigerator and spread evenly over crescent roll crust, leave a little bit of exposed crust around the edge.
10. Take the Fruit mixture out of the refrigerator and evenly distribute with glaze over cheese mixture.
11. Bake for remaining 1/2 directed bake time.
12. Turn on broiler and place pizza underneath until outer crust is medium golden brown and/or glazed fruit is bubbly and golden brown.
13. Remove and let cool.
14. Serve when cooled to room temperature or after being refrigerated.
15. ENJOY!
Title: Mango Teacake
Ingredients:
- 125 butter
- 3/4 sugar
- 1 egg
- 1 vanilla
- 1 mango
- 1 plain flour
- 1 baking powder
- 3 -4
Instructions:
1. Preheat oven to 180 degrees celsius.
2. Stir sugar into butter, add egg and vanilla. Mix in mango.
3. Mix flour with baking powder. Add 1/4 cup at a time.
4. Stir in enough juice to make a wet mixture.
5. Pour into greased and lined round cake tin. Bake for 30-40 minutes. Cool in tin before turning out.
Title: Easy Delicious Old Fashioned Moist Chocolate Cake
Ingredients:
- 2 sugar
- 1 butter
- 2 eggs
- 1 vanilla
- 1 milk
- 1 flour
- 3/4 baking powder
- 2 baking soda
- 1 salt
- 1/2 sour cream
- 1 vanilla
- 1/2 butter
- 1 milk
- 1
- 8
- 1/4
- 3 -4
Instructions:
1. preheat oven to 350 degrees.
2. grease a 9 inch round pan with a thin film of butter then dust with flour, shake off any excess flour.
3. in a large bowl mix all ingredients listed above in the same order they are mentioned, use a whisk to work out any lumps do not use an electric mixer.
4. pour batter into pan, batter will seem runnier than normal cake batters but its fine.
5. cake will take 40-50 min to cook depending on ur oven, when u find that the center is set test using a toothpick inserted in the middle, it should come out a tiny bit gooey not completely dry as the cake continues cooking while cooling.
6. cool cake in tin on a wire rack then take out b4 its completely cooled, as soon as u feel u can handle it. if it stays too long in the tin it will be too sticky to take out.
7. to make frosting, with an electric mixer whip the cream with the vanilla until you reach frosting consistency,
8. using a spoon gently fold in chocolate and mix
9. frost ur cake when it has completely cooled.
10. you can discard the complicated frosting and just serve with warm chocolate sauce and icecream.
11. to make chocolate sauce just combine its ingredients in a microwave or melt over a double boiler.
12. Enjoy!
Title: Chocolate Decadence
Ingredients:
- 1 unsalted butter
- 5/8 eggs
- 4 sugar
- 1 flour
- 1 confectioners' sugar
- 2 vanilla
- 1 chocolate curls
- 1 fresh raspberries
- 8 frozen raspberries
Instructions:
1. Cut circle of parchment paper to fit 8-inch round cake pan.
2. Preheat oven to 425 degrees.
3. Combine chocolate and butter in top of double boiler.
4. Set over gently simmering water and stir until melted and smooth.
5. Remove from heat.
6. Transfer to bowl and set aside.
7. Wipe out top of double boiler (you'll be using it again).
8. Combine eggs and sugar in top of double boiler.
9. Set over gently simmering water and whisk constantly until sugar is dissolved and mixture darkens and is barely warm to the touch.
10. Remove from heat.
11. Beat at high speed with electric mixer until eggs have tripled in volume and are consistency of lightly whipped cream, about 5 to 10 minutes.
12. Gently fold in flour.
13. Carefully stir 1/3 of egg mixture into chocolate to loosen, then fold chocolate into remaining egg mixture until thoroughly combined.
14. Turn into prepared pan.
15. Bake until cake is soft in center but crusty on top, about 15 minutes.
16. Let cool completely in pan, then freeze overnight.
17. (Cake can be kept in freezer up to one month before serving.) About 1 hour before serving, whip cream with confectioners' sugar and vanilla until stiff.
18. Invert cake onto serving platter.
19. (Spinning pan briefly over high heat will help loosen cake from pan.) Spread 2/3 of whipped cream over top.
20. Mound chocolate curls in center.
21. Pipe rosettes around edge of cake using remaining whipped cream.
22. Refrigerate until about 15 minutes before serving.
23. Pass raspberry puree separately.