lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Double Dipped Strawberries
Ingredients:
- 36 strawberries
- 1 1/2 vegetable shortening
- 1 pistachios
- 1 1/2
Instructions:
1. Line a cookie sheet with waxed paper. Wipe strawberries clean and dry with paper towels.
2. Stir chocolate chips and shortening in top of a double boiler set over simmering water until chocolate melts and mixture is smooth(or melt in the microwave).
3. Place chocolate sprinkles in shallow bowl. Holding 1 strawberry by its green top, dip 3/4 of the strawberry into melted chocolate. Let the excess drip off, then dip into chocolate sprinkles. Place on waxed paper-lined sheet. Repeat, dipping remaining strawberries into chocolate, then into sprinkles and/or chopped pistachios.
4. Refrigerate until chocolate coating is firm, about 1 hour. This can be prepared 8 hours ahead and kept refrigerated. Enjoy!
Title: Lemon "Brulee "
Ingredients:
- 1 lemon
- 1 dark brown sugar
- 2
Instructions:
1. Mix together the finely grated rind of the lemon and the yoghurt.
2. Divide between four 1/4 pint ramekins and sprinkle sugar on top.
3. Place under a hot grill for 1-2 minutes or until melted and bubbling.
4. Chill until ready to serve.
Title: Sweet Cherry Crumb Dessert
Ingredients:
- 1/2 butter
- 1 margarine
- 1 cherry pie filling
- 1/2 walnuts
- pecans
- ice cream
Instructions:
1. In a mixing bowl, cut butter into cake mix as for pastry dough.
2. Set aside 1 cup.
3. Pat remaining crumbs onto the bottom and 1/2 inch up the sides of a greased 13x9 inch baking pan.
4. Spread pie filling over crust.
5. Combine the walnuts with reserved crumbs; sprinkle over top.
6. Bake at 350 for 30-35 minutes.
7. Serve warm, with whipped cream or ice cream if desired.
Title: Almond Biscuit / Cookies
Ingredients:
- 3 caster sugar
- 3
- 1 1/2
- 1
- 3
Instructions:
1. Combine the almond meal, sugar and essence in a medium sized bowl.
2. Add the egg whites and stir until the mixture forms a paste. It's best if you don't overmix at this point.
3. Roll a tablespoon of the mixture into the flaked almonds. Then roll into a log 6-8cm long.
4. Shape the roll into a crescent shape and place onto paper lined biscuit tray.
5. Bake at 180 degrees celcius for approx 15 minutes.
6. Cool the biscuits on the tray. They will set as they cool.Enjoy!
Title: Aunt Virginia's Easy Lemon Cake
Ingredients:
- 1 water
- 3 eggs
- 3/4 powdered sugar
- 3/4 lemons
- 4
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. In a large mixing bowl put the yellow cake mix, the package of lemon jello (the small package not the large), the oil and the water. Mix well.
3. Add the 4 eggs, one at a time, beating well after each addition.
4. Pour the batter into a greased one-layer cake pan (9 x 13").
5. Bake for 40 minutes or until the cake tests done with a tooth pick.
6. While the cake is baking, juice the two lemons and combine the juice with the powdered sugar, mixing until all lumps have disappeared.
7. When the cake tests done, remove it from the oven and poke holes in the cake with large meat prongs.
8. Immediately, while the cake is still hot, pour the powdered sugar mixture over the cake and holes, using the back of a spoon to smooth evenly.
9. Let the cake cool before eating.
Title: Chocolate-Honey Dome Cake With Chocolate-Honey Glaze
Ingredients:
- 2 1/4 all-purpose flour
- 1/4 baking soda
- 1 salt
- 1/2 sugar
- 3/4 honey
- 1/2 eggs
- 2 vanilla extract
- 1 buttermilk
- 3/4 water
- 1 1/2 unflavored gelatin
- 1 heavy whipping cream
- 1 sour cream
- 1 1/4 honey
- 1/2 bittersweet chocolate
- 3 bittersweet chocolate
- 1/2 heavy whipping cream
- 10 honey
- 1 pecans
- 1/2
- 1
Instructions:
1. For cake:.
2. Preheat oven to 350°F Spray 9-inch-diameter cake pan with 2-inch-high sides with nonstick spray. Line bottom with parchment round. Whisk flour, cocoa powder, baking soda, and salt in medium bowl. Whisk sugar, honey, eggs, and vanilla in large bowl to blend. Whisk in oil, then half of dry ingredients. Whisk in buttermilk, then remaining dry ingredients. Pour into prepared pan. Bake cake until tester inserted into center comes out clean, about 55 minutes (cake will dome). Cool 10 minutes. Invert onto rack; remove parchment. Turn over; cool cake completely on rack. DO AHEAD Can be made 1 day ahead. Store airtight at room temperature.
3. For cream filling:.
4. Cut cake in half horizontally. Place bottom half of cake on cardboard round, tart pan bottom, or springform pan bottom.
5. Place 1 tablespoon water in small bowl. Sprinkle gelatin over. Let stand 10 minutes to soften gelatin. Bring 1/4 cup cream to boil in small saucepan. Remove from heat and stir in gelatin mixture. Cool to room temperature, stirring often, about 5 minutes.
6. Meanwhile, using electric mixer, beat remaining 1 cup cream, sour cream, and honey in medium bowl until peaks form. Beat gelatin mixture, then grated chocolate into whipped cream mixture. Immediately spread filling over bottom half of cake, leaving 1/2-inch border at edges. Place top half of cake atop filling, pressing gently to spread filling just to edge of cake. Cover and chill cake overnight.
7. For chocolate-honey glaze:.
8. Place chocolate in large measuring cup. Bring cream and honey to boil in heavy small saucepan, stirring to blend. Pour hot cream mixture over chocolate in cup; stir until smooth. Let cool 5 minutes.
9. Place rack on rimmed baking sheet. Transfer cake to rack. Pour glaze over cake, allowing glaze to drip down sides. Use spatula to spread glaze over sides. Pat nuts onto sides of cake. Chill 1 hour to set glaze. DO AHEAD Can be made 1 day ahead. Keep refrigerated.
Title: Apple Crisp
Ingredients:
- 6 apples
- 1 1/2 light brown sugar
- 2 all-purpose flour
- 1/4 salt
- 1 butter
- 1 ground cinnamon
Instructions:
1. Peel, Core, and dice apples and put into a rectangular baking dish.
2. Cover with 1/2 the light brown sugar. Combine the rest of the sugar, salt, cinnamon, flour, and softened butter and blend all together with a pastry blender or wire beater.
3. When completely mixed and crumbly, cover apples well.
4. Bake in 350 degree oven about 1 hour.
Title: Chocolate Chip Cream Cheese Dip
Ingredients:
- 8 cream cheese
- 1/2 real butter
- 1/4 vanilla
- 3/4 powdered sugar
- 2 brown sugar
- 3/4
Instructions:
1. Beat cheese, butter and vanilla until fluffy.
2. Gradually add sugars and beat until combined.
3. Stir in chocolate chips.
4. Cover and refrigerate for at least 2 hours.
5. Serve with Graham cracker sticks!
Title: Mrs. Bond's Fruitcake
Ingredients:
- 2 1/2 all-purpose flour
- 1 baking soda
- 2 eggs
- 2 2/3 pecans
- 2 walnuts
- 1 raisins
- 1
Instructions:
1. Preheat oven to 300 degrees Fahrenheit.
2. Spray a 9 inch tube pan with cooking spray.
3. Stir together flour and baking soda.
4. Combine remaining ingredients, mix well.
5. Fold in flour and baking soda mixture.
6. Pour into prepared pan.
7. Bake for 2 hours or until center springs back when touched and top is golden brown.
8. Cool for 15 minutes, remove from pan.
9. Cool completely.
10. Put an airtight container or wrap well with aluminum foil.
Title: Katy's Macaroons!
Ingredients:
- 2 unsweetened coconut
- 2 carob powder
- 2 cocoa powder
- 1/4 maple syrup
Instructions:
1. Preheat oven to 350.
2. Mix the dry ingredients together. That's the coconut and carob/cocoa powder.
3. Whip the egg whites until stiff.
4. Mix all the ingredients together.
5. Spoon out tablespoon sized balls onto a greased baking sheet.
6. Bake at 350 for about 15 minutes, or until the macaroons are firm and the outside but still give when pressed.
Title: Angel Berry Summer Pudding
Ingredients:
- 16 cold water
- 1 1/4 vanilla flavor instant pudding and pie filling mix
- 8 milk
- 4 strawberries
- 3/4 raspberries
- 4 Cool Whip
- 2
Instructions:
1. Make cake mix as directed on package, using cold water. Cool completely; tear cake into bite-size pieces.
2. Meanwhile, make pudding mixes as directed on package for pudding, using 4 cups milk and adding rum extract.
3. Spoon one-third of the pudding into bottom of rectangular baking dish, 13x9x2 inches. Layer with half of the cake pieces and half of the berries. Repeat layers, ending with remaining pudding.
4. Cover and refrigerate at least 4 hours. Garnish each serving with a dollop of whipped topping.
Title: Rum and Raisin Cupcakes
Ingredients:
- 1/2 raisins
- 3 dark rum
- 1 sweet butter
- 1 self-rising flour
- 2 baking powder
- 1 eggs
- 4 dark rum
- 5 light brown sugar
- 2
Instructions:
1. Soak raisins in rum for 2-3 hours or overnight to soften them; drain.
2. Preheat oven to 350°; place 18 paper baking cups in muffin pans.
3. In a large bowl, combine all the cupcake ingredients (butter through eggs) and beat with an electric mixer until smooth and pale, about 2-3 minutes.
4. Stir in raisins; spoon batter into cups; bake for about 20 minutes.
5. While the cupcakes are in the oven, combine the syrup ingredients in a saucepan; over low heat, dissolve the sugar in the rum.
6. Simmer 5 minutes, then remove from heat.
7. Remove pan from oven; with a toothpick, prick 5 holes in each cupcake and pour the warm syrup over them.
8. Then remove the cupcakes and cool on a rack.
Title: Sugar-free, Fat-free, 5-minute Creamsicle Mousse
Ingredients:
- 1 sugar-free orange gelatin
- 1 sugar-free white chocolate pudding mix
- 1 fat-free cool whip
Instructions:
1. Mix Jell-O with 1 cup boiling water.
2. Dissolve Jell-O completely and add 1 cup cold water and let it sit for 5 minutes.
3. Using electric beater, beat in pudding mix until well combined.
4. Fold in Cool Whip.
5. Chill and serve until set.
6. 4 servings (1 cup each).
Title: Poppy Seed Cake
Ingredients:
- 1 poppy seed
- 1/3 honey
- 1 butter
- 1 1/2 margarine
- 4 sugar
- 1 eggs
- 1 sour cream
- 2 1/2 vanilla
- 1 flour
- 1 baking soda
- 1 baking powder
- salt
Instructions:
1. In small sauce pan cook poppy seed with honey and 1/4 cup water for 5-7 minutes.
2. Cool.
3. Cream butter/margarine and sugar until light and fluffy.
4. Add cooled poppy seed mixture to creamed mixture, and egg yolks one at a time, beating well after each addition.
5. Blend in sour cream and vanilla.
6. Sift together flour, baking soda, baking powder, and salt.
7. Gradually add poppy seed mixture to dry mixture, beating well.
8. Beat egg whites until stiff and fold into batter.
9. Pour batter into a lightly greased and floured 9-inch tube (or bundt) pan.
10. Bake at 350 degrees for 1 hour and 15 minutes.
11. Cool in pan for 5 minutes.
12. Remove from pan and cool on a wire rack.
Title: Spumoni Cake
Ingredients:
- 1 eggs
- 4 sour cream
- 3/4 instant vanilla pudding
- 8 walnuts
- 1 maraschino cherries
- 1/3 powdered sugar
- 1/2
- 4
- 2
Instructions:
1. Beat together the first 5 ingredients.
2. Divide batter equally into 3 bowls.
3. Bowl#1: add nuts, extract and 6 drops green food coloring.
4. Bowl#2: add cherries and 6 drops red food coloring.
5. Bowl#3: add melted chocolate.
6. Grease a tube pan.
7. Layer green, then red, then chocolate in pan.
8. Bake at 350 degrees for 45 minutes.
9. Sprinkle with powdered sugar when cool.
Title: Pasta Frolla 3
Ingredients:
- 1 1/2 all-purpose flour
- 3/4 potato starch
- 1 potato starch
- 1/2 sugar
- 1 salt
- 7/8 unsalted butter
- 1 vanilla extract
- 1 lemon, zest of
- 1/2 orange, zest of
Instructions:
1. follow the directions for pasta frolla 1, recipe 71610.
2. roll out to 1/8 to 1/4 inch thick.
Title: Nana's Oatmeal Chocolate Chip Cookies
Ingredients:
- 1 raw sugar
- 1 brown sugar
- 1/2 butter
- 1/2 eggs
- 2 baking soda
- 1 salt
- 1 whole wheat flour
- 2 old-fashioned oatmeal
- 2
- 1 1/2
Instructions:
1. Mix sugars, butter and Crisco together. Add eggs. Mix in soda, salt and flour. Add oats and chocolate chips last.
2. Cook at 350 for 8-10 minutes. I always eyeball the cookies and take them out when they're just turning golden but still seem a little jiggly so they stay soft once they've hardened.
Title: Chocolate Apple Fritters
Ingredients:
- 1 2/3 all-purpose flour
- 1/3 sugar
- 3 baking powder
- 2 ground cinnamon
- 1/2 salt
- 1/4 eggs
- 3 margarine
- 1 cooking apples
- 2 icing sugar
- 1/2
Instructions:
1. Stir first 6 ingredients in a large bowl, make a well in the center.
2. In a seperate bowl beat eggs until foamy and light.
3. Pour into the well.
4. Add margarine, apple and chocolate chips.
5. Stir just until moist.
6. Drop by rounded tablespoonfuls into 375F oil.
7. when they start to brown turn over and cook other side.
8. Remove to paper towel and cool completely.
9. Dust with icing sugar.
Title: Libby's Boiled Fruit Cake
Ingredients:
- 125 butter
- 500 cinnamon
- 1 ground cloves
- 1/2 skim milk
- 1 mixed spice
- 1 nutmeg
- 1/2 dark rum
- 1/4 bicarbonate of soda
- 1 eggs
- 2 bananas
- 2 -3 apple
- 1/2 plain flour
- 1 self-rising flour
- 1
Instructions:
1. Place the butter, mixed fruit, cinnamon, cloves, milk, mixed spice and nutmeg in a large saucepan and bring to the boil. Put a lid on the saucepan and simmer very gently for 5 minutes. Cool a little.
2. Add the rum and bi-carb. Mix well then leave to cool completely.
3. Add eggs, apple and banana. Mix well.
4. Add the flours. Mix well.
5. Placed in a greased & lined 20cm tin.
6. Place in a pre-heated 180C oven and bake for approximately 1 1/2 hours.
7. Leave in tin to cool.
Title: Fruit Crisp (Not Runny)
Ingredients:
- 4 sugar
- 1/2 cornstarch
- 3 quick-cooking oats
- 3/4 flour
- 1/3 brown sugar
- 1/2 cinnamon
- 1/2 butter
- 1/3
Instructions:
1. Lightly grease a casserole dish, or you could probably also use a deep dish pie pan. Set aside.
2. Take 4 cups of frozen fruit (berries, peaches, a mixture, etc.) and thaw overnight or heat in the microwave for about 6 minutes to thaw.
3. Drain off the excess juice for 15 minutes.
4. In a medium-size saucepan put 1/2 cup sugar, 3 Table. cornstarch and slowly add the juice leftover from the thawed fruit, stirring nonstop until well combined.
5. Turn the heat on to medium-high and cook, stirring, until the liquid boils and the sauce thickens.
6. Let the sauce cool for about 10 minutes and then stir it into the thawed fruit. Place the fruit mixture into the greased casserole dish.
7. In another mixing bowl put together the topping: 3/4 cup quick oats, 1/3 cup flour, 1/2 cup brown sugar, and 1/2 teaspoons cinnamon. Stir to blend.
8. Finely dice 1/3 cup cold butter and add to the oatmeal mixture, using a pastry cutter (or a fork or your fingers) to break up the butter even more until it resembles coarse crumbs.
9. Sprinkle the oatmeal mixture over the fruit.
10. Bake in a 375 degree oven for 25 minutes.
11. Let the fruit crisp cool for 10-15 minutes and then serve with vanilla ice cream.
Title: Chocolate Chex Caramel Corn Bars
Ingredients:
- 4 brown sugar
- 1 light corn syrup
- 2 margarine
- 1
- 1/2
- 1/3
- 1/4
Instructions:
1. butter bottom and sides 13x9-in. pan.
2. in large bowl mix popcorn, cereal, and pretzels; set aside.
3. in a microwavable bowl microwave brown sugar, corn syrup and margarine for 2 minute or until boiling, stirring after 1 minute
4. pour over cereal mixture in bowl, stirring until evenly coated
5. press firmly into pan
6. in a small microwave bowl, microwave choc. chips 1 minute or until melted.
7. drizzle over bars-(i add more choc. chips).
8. cool completely- about 30 min.-cut into bars (8 rows by 4).
Title: Grilled Pineapple Upside Down Cake
Ingredients:
- 1 fresh pineapple
- 2 butter
- 1/3 dark brown sugar
- 1 cinnamon
- 4 -6 maraschino cherries
- 1 1/3 flour
- 2/3 granulated sugar
- 2 baking powder
- 2/3 milk
- 1/4 butter
- 1 egg
- 1
Instructions:
1. Peel, slice into 1/2" slices / rings and core fresh Pineapple. Grill or place rings under broiler on a sprayed sheet for 5 minutes each side or until lightly golden on edges. Set aside. (Can be done day/s before, and there is extra which I used for terriyaki chicken).
2. Melt 2 Tbsp Butter in 9" cake pan on stove. Stir in Brown Sugar, Cinnamon and 1 Tbsp water. When combined remove from heat and arrange as many slices as Pineapple you can fit flat on bottom of pan. Place halved Cherries in empty cores and corners of rings. Set aside.
3. In bowl mix Flour, Granulated Sugar and Baking Powder. Add Milk, 1/4 cup softened Butter, Egg, and Vanilla. Beat until combined scraping bowl. Spoon batter over rings and Cherries and smooth top carefully to cover.
4. Bake in a preheated 350 degree oven for 30-35 minutes or until a toothpick test comes out clean. Cool 5 minutes. Make sure sides are loosened and invert onto serving platter. Best warm, to warm cooled cake just needs 15-20 seconds in microwave.
Title: Pat's Fab Rhubarb & Date Cake!
Ingredients:
- 1 self-rising flour
- 6 butter
- 1/2 soft brown sugar
- 230 rhubarb
- 115 dates
- 1 cinnamon
- 1 egg
- 4 milk
Instructions:
1. Preheat oven to 190c, 375f, GM 5.
2. Prepare a 7" cake tin.
3. Sift flour into a bowl, add the butter and rub in with fingertips.
4. Stir in the sugar.
5. Cut the rhubarb into small pieces and stir into mixture with chopped dates.
6. Add the cinnamon if using.
7. Blend together the egg and milk and add to the mixture.
8. Pour into the tin and spread to the sides, hollowing the centre slightly.
9. Bake on the middle shelf, for 1 hour 15 minutes.
10. It's very important to check after 1 hour - every oven is different!
Title: Mother in Laws Tongue
Ingredients:
- 4 butter
- 4 golden syrup
- 4 icing sugar
- 4 dark chocolate
- 4
- 8
Instructions:
1. Melt the butter and dark chocolate with the syrup in a pan.
2. When melted, stir in icing sugar and cocoa.
3. Be sure to sieve the cocoa and the icing sugar.
4. Coarsly crush the digestive biscuits and stir into syrup mixture. Mix well.
5. Press mixture into a greased tin approx 21x21x3.5cm. Leave mixture in tin and leave in the fridge for a few hours.
6. When slice is properly chilled, melt the milk chocolate and spread onto the top of the slice. When milk chocolate has set, cut slice into fingers. ( Tongues )
7. You should get about 25 tongues.
8. Enjoy.
9. Whitby Tart.
Title: Flaky Pastry Crust (Single)
Ingredients:
- 1 1/4 flour
- 1/4 salt
- 1/2 shortening
- 3
Instructions:
1. Shortening may be: All lard: Most tender and flaky crust All vegetable shortening: Next most tender and flaky Combination of butter and veg.
2. or lard: Somewhat tender and flaky, with buttery aroma and taste All butter Least tender and flaky; rich, buttery flavor and aroma If using lard, use 1 tablespoon less lard for every 1/3 cup of shortening in the recipe.
3. Sift flour and salt together; place in a medium bowl.
4. Divide the shortening in half.
5. Cut half of shortening into the flour with fingertips, a pastry blender, two knives, or the paddle attachment of an electric mixer until the mixture resembles coarse meal.
6. Then cut in the remaining shortening until the mixture resembles small peas.
7. Sprinkle ice water over the mixture; toss with a fork to moisten dough evenly.
8. Use as few strokes as possible and the minimum amount of water needed.
9. Gently press dough into a ball.
10. Flatten ball slightly with a few strokes with the side of your hand.
11. Wrap dough in plastic wrap.
12. Refrigerate for at least one hour or up to two or three days.
13. May be frozen for one month.
14. To roll the dough out: Remove dough from refrigerator and allow to soften slightly before rolling.
15. Place dough on a lightly floured surface.
16. Sprinkle a little flour on top of dough or rub some flour on the rolling pin.
17. Roll dough from the center towards the edges, easing pressure on the rolling pin near the edge of the dough, to form a circle of dough 1/8 inch thick, large enough to extend two inches beyond the rim of the pie plate.
18. Lift dough and give a quarter turn after each rolling, re-flouring surfaces as necessary to prevent sticking and tearing.
19. Cupping hands slightly, reshape dough into a circle.
20. If dough cracks or tears, brush the tear with watre and apply a thin piece of dough to patch it.
21. It is better to patch dough the to reroll, because rolling will toughen it.
22. To transfer dough into the plate, place rolling pin just to one side of the center of the dough.
23. Lightly drape half of the dough over the rolling pin, rest dough across pie plate and unfold dough onto plate.
24. Fit dough into plate with fingertips or a small ball of dough.
25. Trim edge so that it extents 1/2 inch to 1 inch beyond the edge of the pie plate.
26. Fold edges of dough under.
27. Finish edges.
28. Blind-bake or fill and bake.
Title: Peanut Butter Blossom Cookies
Ingredients:
- 1 3/4 flour
- 1/2 sugar
- 1/2 brown sugar
- 1 baking soda
- 1/2 salt
- 1 egg
- 1/2 butter
- 1/2 creamy peanut butter
- 2 milk
- 1 vanilla
- 1/3 sugar
- 48
Instructions:
1. Cream butter and peanut butter. Gradually beat in 1/2 cup sugar and brown sugar. Add egg, milk and vanilla and mix well.
2. Sift dry ingredients and gradually blend into creamed mixture.
3. Shape into small 1 inch balls.
4. Roll in 1/3 cup sugar and place on ungreased cookie sheet. Do not press down.
5. Bake in 375 degree oven for 8-10 minutes.
6. Top with a chocolate kiss immediately. Press down until cookie cracks around the edges.
Title: Truffle Trio Torte
Ingredients:
- 6 bittersweet chocolate
- 1/4 butter
- 4 granulated sugar
- 2 all-purpose flour
- 1 granulated sugar
- 4 white chocolate
- 2 hazelnut-flavored liqueur
- 12 bittersweet chocolate
- 1/2 light corn syrup
- 1 powdered sugar
- 12 fresh raspberry
- 1/3 mint sprig
- 2
- 12
- 1/2
- 3
Instructions:
1. For cake: In a heavy small saucepan, melt the 6 ounces bittersweet chocolate and the butter; cool slightly.
2. In a large mixing bowl, beat egg yolks and the 2 tablespoons sugar with electric mixer on medium to high speed for 2 to 3 minutes or until eggs are pale yellow. Gradually beat in the chocolate mixture until combined. Sprinkle flour over mixture, but don't stir.
3. In a medium bowl, beat the egg whites with an electric mixer on medium speed for about 1 minute or until soft peaks form (tips curl). Gradually add the second 2 tablespoons sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form (tips stand straight). Gently fold into the chocolate mixture.
4. Pour batter into an ungreased 8-inch springform pan. Bake in a 350 degree oven for 20 to 25 minutes or until cake springs back when you touch it lightly. Remove the cake from the oven and cool in the pan on a wire rack.
5. Loosen cooled cake from sides of pan. Remove sides of pan. Slice cake in half horizontally. Set the top half of cake aside. Reassemble the springform pan around bottom half of cake.
6. For milk chocolate truffle layer: In a heavy small saucepan, combine milk chocolate and the first 1/2 cup whipping cream. Heat over medium-low heat. Stir until chocolate is melted and mixture is smooth. Remove from heat. Stir in orange liqueur, if desired. Cool slightly. Pour milk chocolate mixture over cake in springform pan and spread to cover top of cake. Place in freezer at least 45 minutes or until chocolate has set.
7. For white chocolate truffle layer: In a heavy small saucepan, combine white chocolate and the 1/3 cup whipping cream over medium-low heat. Stir until chocolate is melted and mixture is smooth. Remove from heat. Stir in hazelnut liqueur, if desired. Cool slightly. Pour white chocolate mixture over milk chocolate layer, spreading to cover. Return to freezer for at least 45 minutes or till set.
8. For bittersweet chocolate truffle layer: In a heavy small saucepan, combine the 12 ounces bittersweet chocolate, the second 1/2 cup whipping cream and corn syrup over medium-low heat. Stir until bittersweet chocolate is melted and mixture is smooth. Remove from heat and cool slightly. Pour over white chocolate layer; spread to cover layer.
9. Immediately top with the reserved cake layer. Cover the cake and return to the freezer for at least 45 minutes or until chocolate layer is set. Transfer to refrigerator. Chill for at least 2 hours.
10. To serve, loosen cake from sides of pan. Let stand for 30 minutes before serving. Sprinkle the top with cocoa powder and powdered sugar. Garnish with raspberries and mint, if desired. Slice cake. For easier cutting, dip knife in warm water between slices.