lumicero/recipes-ing2inst huggingface dataset:
Title: Ultimate White Chocolate Passionfruit Mudcake
Ingredients:
- 250 butter
- 250 white chocolate
- 150 water
- 1 caster sugar
- 50 plain flour
- 1 3/4 self raising flour
- 1 eggs
- 2 sweetened condensed milk
- 1/2 white chocolate
- 100 icing sugar
- 250
- 130
Instructions:
1. Cake:.
2. Preheat oven to 150 °.
3. Place first four ingredients in a saucepan over a low heat and stir until all ingredients are melted and combined. Take off heat and leave to cool for 10 minutes.
4. Sift both flours together and add to cooled chocolate mixture, beat gently.
5. Stir in eggs, sweetened condensed milk and passonfruit syrup.
6. Pour the mixture into a deep round dish (20-22cm is ideal) and cook for 1 hourish - cooking times can vary greatly between ovens so keep checking with a toothpick.
7. Leave to cool completely before turning out.
8. Poke holes in cake with a skewer/toothpick and pour over 50ml of passionfruit through a sieve, leave to sit for an hour or so.
9. Ice with ganache (see below).
10. Ganache:.
11. Using a double boiler system (a glass bowl sitting in a pot with 2 inches or so of water on a low heat works just as well) pour cream into the bowl and heat on a low temperature for 5 minutes.
12. While waiting for cream to heat, grate chocolate as this speeds up the melting process once in the cream.
13. Once cream is heated add grated chocolate and stir until melted and slightly thickened.
14. Take off heat - add passionfruit/syrup. Leave to cool for 15 mins (at least) before putting on cake. I find that once it fully cools it goes thick very quickly so it is best to work quickly once you see this happening. To speed up the process you could put it in the fridge but I find this sometimes takes the glossy look away from the ganache.
15. Enjoy!
Title: Fantastic Light Fruitcake
Ingredients:
- 3 sugar
- 6 eggs
- 1 butter
- 5 flour
- 1 baking soda
- 2 white raisins
- 4 pecans
- 1 angel flake coconut
- 1
- 2
- 1
Instructions:
1. Cream butter and sugar.
2. Add eggs one at a time.
3. Add extract, orange juice and soda water.
4. Add cherries, pineapple, and pecans until all is added. I used to mix all by hand, but now I have a larger mixer that works well and I only mix the cherries, pineapple and pecans by hand.
5. Drop batter by spoonsful into lightly greased and floured pans. Batter will be very heavy.
6. Bake at 275 until firm to touch.
7. This will make 2 large bundt pans, or a loaf pan and several small pans for gifts. The small pans take about 55-60 minutes and the large tube pans take about 65-80 minute The bundt pan will take longer. You can cut the recipe in half since the batter is so heavy and each half makes a whole bundt pan or one large and three smaller loaf pans.
Title: Lemon Meringue Cupcakes
Ingredients:
- 1 1/2 flour
- 1/2 baking powder
- 1/4 salt
- 1/2 buttermilk
- 1 lemon juice
- 1 unsalted butter
- 1 2/3 sugar
- 2 sugar
- 2 lemon peel
- 4 lemon peel
- 1 eggs
Instructions:
1. Position a rack in the center of the oven and preheat to 350°F Line mini-muffin pans with paper liners. In a medium bowl, combine the flour, baking powder and salt. In a separate bowl, combine the buttermilk and lemon juice.
2. Using an electric mixer, beat the butter on high speed until creamy, about 1 minute. Add 1 cup sugar and the lemon peel and beat until fluffy, about 5 minutes. Add the 2 eggs, one at a time, and beat until combined, scraping down the sides between additions. On low speed, beat in a third of the dry ingredients, then a third of the buttermilk mixture. Repeat, alternating ingredients, until the batter is smooth.
3. Spoon the batter into each liner, about three-quarters full. Bake until a toothpick comes out clean, about 20 minutes. Let cool on a rack.
4. In a heatproof bowl, whisk together the remaining 2/3 cup sugar and the egg whites. Place over a saucepan of barely simmering water, making sure the water doesn't touch the bowl, and heat just until the sugar dissolves, whisking constantly. Remove from the heat and beat on high speed until stiff, glossy peaks form.
5. Spread a thin layer of lemon curd over each cupcake and dollop the meringue on top. Toss the lemon peel strips in sugar to coat, and place one on each cupcake.
Title: Joe Froggers
Ingredients:
- 4 flour
- 1 1/2 salt
- 1 1/2 ground ginger
- 1/2 nutmeg
- 1/2 ground cloves
- 1 baking soda
- 4 unsalted butter
- 1/4 vegetable shortening
- 3/4 dark brown sugar
- 1/4 granulated sugar
- 1 1/4 molasses
- 3 dark rum
Instructions:
1. In a bowl, whisk the flour, salt, ginger, nutmeg, cloves, and baking soda together.
2. In the bowl of a standing mixer fitted with the paddle attachment, beat butter and shortening together until there are no visble lumps. Add both sugars and beat until just incorporated. Scrape sides of bowl, add molasses, and beat until mixture is uniform in color.
3. Prepare 1/3 cup very hot water. Add flour mixture to butter mixture, alternating with the hot water, in three parts, beginning and ending with flour mixture. Scrape sides of bowl, add rum, and mix for 15 seconds. Cover bowl and chill for at least 3 hours, or overnight.
4. Preheat oven to 375 degrees. Line two baking sheets with parchment paper. Dust a work surface with flour. Roll dough into a 1/4 inch thick round. Cut out cookies using a 2 to 3 inch round cutter. Transfer to baking sheets and sprinkle with sanding sugar.
5. Bake for 8 to 12 minutes, until they are set. Place baking sheet on a wire rack to cool for 5 minutes. Use a spatula to transfer cookies to rack and cool completely. May be stored in a airtight container up to 3 days.
Title: Grilled Tortilla Dessert Wraps
Ingredients:
- 1/2 almond paste
- 4 flour tortillas
- 1 miniature marshmallow
- 1/2 coconut flakes
- 1/2 vanilla ice cream
Instructions:
1. Preheat a grill to low.
2. Spread almond paste evenly on each tortilla.
3. Sprinkle 1/4 of the marshmallows and 1/4 of the chocolate chips and 1/4 of the coconut on half of each tortilla.
4. Roll the tortilla up and wrap in heavy-duty foil; seal tightly.
5. Grill over low heat until heated through, about 5 to 10 minutes.
6. Remove foil and place on a plate.
7. Garnish with fresh sweetened whipped cream or prepared whipped topping.
8. Serve vanilla ice cream on the side.
Title: Snickerdoodles
Ingredients:
- 3 sugar
- 1/2 cinnamon
- 3 1/2 all-purpose flour
- 1 baking powder
- 2 baking soda
- 1/4 salt
- 1/4 cinnamon
- 1 butter
- 2 sugar
- 2 eggs
- 1 light corn syrup
- 2 1/2 vanilla extract
Instructions:
1. Preheat oven to 375°F.
2. In a small bowl, stir together the cinnamon and sugar and set aside.
3. Combine the dry ingredients in a medium bowl and set aside.
4. In a mixer with paddle attachment,cream the butter.
5. Add the sugar and continue to mix, then add eggs, corn syrup and vanilla.
6. Mix thoroughly.
7. Add the dry ingredients a little at a time until well blended.
8. Chill dough it it is sticky and hard to handle.
9. Roll balls of dough into about the size of a walnut and then roll in the cinnamon sugar mixture.
10. Place on an ungreased cookie sheet.
11. Bake for 10 to 12 minutes or until puffed up and the surface of the cookie is cracked.
12. When done let cool for a few minutes before moving to wire rack to completely cool.
Title: Birthday Cake Caramels
Ingredients:
- 2 butter
- 60 heavy cream
- 1 1/2 water
- 30 corn syrup
- 100 sugar
- 1/4 salt
- 120
- 40
Instructions:
1. Combine butter and cream in a heat safe container.
2. Combine water, corn syrup, sugar and salt in a small saucepan. Stir gently to wet the sugar.
3. Heat the sugar syrup until boiling, without stirring.
4. Once boiling, cover the pot with a lid and let cook for 1 minute.
5. Remove the lid. Using a candy thermometer, cook the sugar until it hits 315°F.
6. Slowly whisk the cream and butter mixture into the caramel.
7. Cook until the temperature hits 235°F The caramel will still be pale at this point.
8. Add the cake crumbs and mix-ins. Stir.
9. Pour into molds or loaf pan and refrigerate until cool.
10. Slice into 1/2 inch squares when cool. Caramels can also be sliced larger or smaller, as desired. Caramels can be dipped in chocolate at this point if you'd like.
Title: Fudge-Topped Triple Chocolate Brownies
Ingredients:
- 1 butter
- 1 eggs
- 4 brown sugar
- 1 sugar
- 1 flour
- 1 1/2 baking powder
- 1 baking soda
- 1 salt
- 1 vanilla
- 1 pecans
- 1 sweetened condensed milk
- 2
- 1
- 1 1/2
- 2
- 1
Instructions:
1. Preheat oven 400°F.
2. In a saucepan on medium high heat, melt butter. Remove from the heat and stir in cocoa. Set aside to cool.
3. In a medium bowl, beat eggs, vanilla and sugars. Combine flour, baking soda/powder and salt in a separate bowl then gradually add to egg mixture. Stir in the cooled chocolate mixture; mix well.
4. Place a teaspoon each in a greased 24 mini muffin tin. Bake for 8 minutes. Cool for 5 minutes and pop out with a toothpick.
5. In a small sauce pan on medium heat, Blend sweetened condensed milk and chocolate chips until chocolate is melted. Turn to heat minimum. With butter knife spread fudge on brownies and chill for an hour.
6. Makes 96 brownies =).
Title: Paisley Abbey Cookies
Ingredients:
- 125 unsalted butter
- 125 caster sugar
- 125 plain flour
- 100 rolled oats
- 1 milk
- 1 bicarbonate of soda
- 1 golden syrup
Instructions:
1. Heat the oven to 150 C (300F ), gas mark 2
2. Cream butter and sugar together, then add the milk, soda and syrup.
3. Stir in the flour and oats and mix well.
4. Roll the dough into 24 small balls and place evenly apart on lightly greased baking sheets.
5. Bake for 25 mins until golden brown.
6. Cool on a wire rack.
Title: Heavenly Peach Crisp in the Crock Pot
Ingredients:
- 1 brown sugar
- 1/2 flour
- 1/3 lemon juice
- 2 1/2 cinnamon
- 1/2 granola cereal
- 2/3
Instructions:
1. Spray slow cooker with nonstick cooking spray.
2. Combine all ingredients, EXCEPT 1/3 cup granola in slow cooker.
3. Sprinkle 1/3 cup granola on top.
4. Cook on LOW 4-6 hours.
5. Serve with ice cream!
Title: German Honey Bread (Baked in a Loaf Pan)
Ingredients:
- 250 honey
- 200 sugar
- 1/4 milk
- 500 flour
- 1 1/2 baking powder
- 3 allspice
- 1 cardamom
- 1 cinnamon
- 1 lemon rind
Instructions:
1. Preheat the oven to 350°F.
2. Grease a bread pan.
3. Stir together all dry ingredients.
4. Slowly heat up honey and sugar on a low flame.
5. Then add milk while stirring honey mixture.
6. Heat up but do not boil.
7. Now add the warm liquid honey/milk mixture to the dry ingredients and stir well.
8. Put it all into the greased bread pan.
9. Bake at 350 F for approximately 40 minutes.
10. Turn off the oven and leave cake in for another 5 - 10 minutes.
11. Honey Cake needs to be stored in a cool and moist place, The best place would be a moist stone pot in which you put a slice of bread, to keep it moist.
Title: S'mores Icebox Cake
Ingredients:
- 2 chocolate pudding mix
- 14 graham crackers
- 1 mini marshmallows
- 4 milk
Instructions:
1. Prepare pudding as per directions. Do not refrigerate (yet).
2. Lay 4 1/2 graham crackers out on the bottom of a 9" x 9" pan (I used a glass baking dish). Top the graham crackers with about 1/3 of the marshmallows in a single layer (they should cover the entire bottom of the glass pan loosely). Pour 1/2 of hot pudding over the marshmallows. Repeat crackers, marshmallows and pudding for next layer. Top with the last of the graham crackers and the last of the marshmallows.
3. Place under broiler for about 3 minutes or until top marshmallows are toasted.
4. Refrigerate at least 4 hours up to overnight. Serve cold.
Title: Pioneer Woman's Coffee Cake
Ingredients:
- 2 flour
- 2 sugar
- 1/4 salt
- 1 butter
- 3 instant coffee crystals
- 1/2 buttermilk
- 2 eggs
- 1 baking soda
- 2 vanilla
- 3/4 butter
- 1 powdered sugar
- 2 instant coffee crystals
- 1/4 salt
- 4 heavy cream
Instructions:
1. Preheat oven to 350 degrees. Grease and flour two round baking pans.
2. In a large bowl, mix sugar, flour, and 1/4 teaspoon salt. Set aside.
3. Melt 2 sticks of butter in a pot over medium-low heat. While that’s melting, add 3 tablespoons instant coffee to 1 cup boiling water. Set aside.
4. Once butter has melted, add coffee mixture to the butter in the pot. Let it come to a boil for about ten seconds, then turn off the heat. Set aside for just a minute.
5. In a separate bowl, add buttermilk, eggs, baking soda, and vanilla. Mix until well combined.
6. Pour the butter/coffee mixture into the flour mixture. Stir the mixture together gently. The purpose here isn’t to mix it together perfectly, but to cool down the heat before adding the egg mixture.
7. Add in the egg mixture and stir gently until well combined. Then pour into pans. Bake for 20 to 22 minutes or until set.
8. Allow to cool completely.
9. Combine all icing ingredients, then ice the cake. Chill for an hour before serving.
Title: Apricot Honey Wheat Pudding
Ingredients:
- 1 1/3 water
- 2/3 Bulgar wheat
- 1 1/2 skim milk
- 1/2 honey
- 1/3 apricot
- 1/4 ground cinnamon
- 1/4 ground cardamom
- 1 vanilla extract
- 1/4
- 1
Instructions:
1. Bring water to a boil in a small saucepan. Stir in bulgar, cover and cook over medium-low heat for 15 minutes.
2. Add milk, honey, apricots, cinnamon, and cardamom.
3. Increase heat to medium and stirring occasionally bring mixture to a boil.
4. Then reduce heat to medium-low and cook, stirring frequently for 20 minutes or until mixture is thick.
5. Stir constantly near the end of cooking time to keep mixture from sticking.
6. Remove saucepan from heat and stir in vanilla and almond extracts.
7. Spoon pudding into a 1 quart shallow serving bowl and smooth the top. Sprinkle with chopped nuts.
8. This dessert can be served hot, warm or at room temperature.
Title: Fried Banana With Honey & Cinnamon
Ingredients:
- 1 banana
- 1 honey
- 1 cinnamon
- 1 olive oil
Instructions:
1. Heat the olive oil in a frying pan.
2. Slice the banana into small slices (or slice in half lengthways).
3. Add the sliced banana to the frying pan then coat with half of the honey and cinnamon.
4. Fry for 2-3 minutes then flip the banana over and coat the other side with honey and cinnamon. Fry for a further 2-3 minutes.
5. Serve and enjoy!
Title: Sherried Baked Fruit
Ingredients:
- 1/4 butter
- 2 flour
- 1 pineapple chunks
- 1 apple rings
- 1 sugar
- 1 sherry wine
- 1
- 1/2
- 1
Instructions:
1. Combine butter and flour in small saucepan over low heat, blending until smooth.
2. Stir in sugar.
3. Slowly add sherry, stirring constantly, until thickened.
4. Combine the sauce with the drained fruits in a 2-quart casserole.
5. Cover and refrigerate overnight.
6. Bake at 350° for 30 minutes.
Title: Cookie Dough Chocolate Truffles
Ingredients:
- 1/2 butter
- 3/4 brown sugar
- 1 vanilla
- 2 flour
- 1 sweetened condensed milk
- 1/2 pecans
- 1
- 1 1/2
Instructions:
1. In a large bowl cream butter and brown sugar with an electric mixer at medium speed until creamy. Add vanilla.
2. Gradually beat in flour and add milk. Mix well.
3. Add chocolate chips and the optional pecans, mixing well. Shape into 1-inch balls. Place them on wax paper. Chill for at least 2 hours to set.
4. In a double boiler (Using a small pot of hot boiling water and melt the chocolate in a large bowl over the smaller pot), melt the chocolate for about 5-10 minutes and completly melted.
5. Dip each individual ball in the melted chocolate using two forks. Set back on the wax paper. Chill again for at least 1 hour and set.
Title: Green Man Cake
Ingredients:
- 3 butter
- 1/2 sugar
- 2 eggs
- 3 vanilla
- 1 all-purpose flour
- 1 baking soda
- 2 1/4 sour cream
- 2 boiling water
- 1
Instructions:
1. You will need 2 (9-inch) round cake pans.
2. Preheat oven to 350 degrees.
3. Melt Chocolate in small saucepan over low heat. Allow to cool.
4. Put butter, sugar, and eggs in a large mixing bowl. Beat with electric mixer on medium speed until light and fluffy.
5. Add vanilla and the melted, cooked chocolate.
6. Add green food coloring. Beat on low speed for about 1 minute until batter is blended.
7. Sift flour and baking soda into second. Add to batter alternately with sour cream, mixing with with long wodden spoon.
8. Add boiling water to batter and mix again.
9. Batter will be runny.
10. Spray bottom of baking pans with cooking spray. Lightly flour. Pour batter into pans and bake for about 35 minutes. Cool for 15 to 20 minutes. Frost and decorate.
Title: Cool 3 Layer Dessert
Ingredients:
- 1/2 flour
- 3/4 butter
- 1 walnuts
- 8 cream cheese
- 1 Cool Whip
- 1 1/2 powdered sugar
- 1 instant chocolate pudding mix
Instructions:
1. CRUST: Mix together walnuts and flour.
2. Add butter, mix until crumbly.
3. Press on bottom of 9x12 baking dish.
4. Bake at preheated 325 degree oven for 20 minutes.
5. Cool.
6. FILLING: Prepare chocolate pudding per package directions.
7. set aside.
8. Mix together cream cheese, powdered sugar and 1/2 tub of cool whip.
9. Spread mixture over walnut crust to cover.
10. Add pudding as 2nd layer.
11. let set in refrigerator for at least 30 minutes.
12. Spread remaining 1/2 tub cool whip on top of pudding.
13. If desired, Dust top with chopped walnuts.
14. Refrigerate until ready to serve.
Title: Sparkling Christmas Tree Cakes
Ingredients:
- 1 Philadelphia Cream Cheese
- 1/4 powdered sugar
- 1 Cool Whip Topping
- 1 angel flake coconut
- 1 1/2
- 16
- 1/2
- 2
- 1/4
Instructions:
1. PREHEAT oven to 350°F Lightly grease and flour two 9-inch round cake pans; set aside.
2. Prepare cake batter as directed on package. Tint batter green with food coloring. Pour evenly into prepared pans.
3. BAKE as directed on package. Cool in pans 10 min.; remove to wire rack. Cool completely.
4. BEAT cream cheese and powdered sugar in small bowl with electric mixer on medium speed until well blended. Add whipped topping; stir until well blended. Spread evenly onto tops and sides of cakes.
5. CUT each cake into eight wedges to resemble Christmas trees. Insert peppermint stick into bottom of each cake for the tree trunk. Decorate trees with remaining ingredients. Store in refrigerator.
Title: Wonder Cake
Ingredients:
- 1/2 butter
- 3 powdered sugar
- 1 flour
- 1 Cool Whip
- 8 cream cheese
- 1 powdered sugar
- 2 instant pudding mix
- 3 milk
Instructions:
1. CRUST:
2. Mix the melted butter, powdered sugar and flour in a bowl.
3. Press firmly in the bottom of a pan. You can use 9x13 inch or 7x9 inch pan, depending on how thin or thick you want it to be.
4. Bake crust for fifteen minutes at 350 degrees Fahrenheit.
5. Cool.
6. CREAM CHEESE MIXTURE:
7. Mix together the 1 cup of Cool Whip, cream cheese, and powdered sugar.
8. Pour mixture over the cooled crust.
9. PUDDING:
10. Mix together the pudding and milk.
11. Pour over the cream cheese mixture.
12. Top with the desired amount of Cool Whip.
13. Refrigerate for one hour before serving.
14. Enjoy!
Title: Easy Pineapple Cake
Ingredients:
- 1 crushed pineapple
- 1
Instructions:
1. Preheat oven to 350 degrees Fahrenheit.
2. In a bowl combine cake mix with canned pineapple including juice.
3. Mix well!
4. Spray an 8x10 baking pan with cooking spray.
5. Pour mixture into pan.
6. Bake for 1 hour or until toothpick comes out clean.
7. Cool and cut into squares.
8. Serve with your choice of toppings.
Title: White Chocolate Mousse Torte
Ingredients:
- 30 amaretti cookies
- 1/2 butter
- 14 white chocolate
- 2 heavy cream
- 1/4 milk
Instructions:
1. You will need a 9 inch springform pan greased and lined with wax paper.
2. Crush the cookies until they look like fine crumbs. Transfer to a bowl and mix with the melted butter. Tip into pan and press firmly over the base with a spoon or your fingertips.
3. Break chocolate into pieces and melt in heatproof bowl then using and electric mixer beat until mix leaves a ribbon like trail on surface when beaters are lifted out.
4. Use a large metal spoon stir in a spoonful of the cream into the chocolate to slaken then immediately pour into the remaining cream mix. Stir vigorously until smooth and mousse like. Don't worry about tiny lumps of chocolate.
5. Pour into prepared pan and swirl on top. Cover and refrigerate overnight. When set remove the pan but leave the base on and peel off the collar. Let stand for a few minutes to soften then cut into thin slices and serve.
Title: Moist Carrot Cake With No Oil
Ingredients:
- 2 flour
- 1 1/2 baking soda
- 1 salt
- 1 1/2 baking powder
- 1 1/2 cinnamon
- 2 carrots
- 1 1/2 applesauce
- 4 eggs
- 2 sugar
- 1 cream cheese
- 2 powdered sugar
- 3/4 margarine
- 1 vanilla
Instructions:
1. Preheat oven to 300 degrees.
2. Sift together flour, baking soda, salt, baking powder and cinnamon and set aside.
3. In another bowl mix together carrots, sugar, applesauce and eggs.
4. Add dry ingredients in small amounts until well moistened.
5. Poor into 9 x 13 cake pan.
6. Bake 45 minutes. Cool before frosting cake.
7. For the frosting Mix all ingredients together until creamy.
Title: Caramel Apple Quesadillas
Ingredients:
- 2 granulated sugar
- 1/4 ground cinnamon
- 1/4 butter
- 1/4 flour tortillas
- 10
- 1
Instructions:
1. Cimbine sugar and cinnamon in small bowl.
2. Melt butter in large skillet over medium-low heat; heat each tortilla on one side for 3 minutes or until golden.
3. Sprinkle heated side of tortilla with cinnamon-sugar mixture; keep warm.
4. Place tortilla; uncooked side up on cutting board; top with escalloped apples.
5. Fold over; cut in half.
6. Place on serving plate.
7. Drizzle with caramel topping; top with whipped cream and almonds, if desired.
Title: Creamy Fruit Salad
Ingredients:
- 1 mandarin oranges
- 1 pineapple tidbits
- 1 green seedless grape
- 1/2 sweetened flaked coconut
- 3 bananas
- 1 vanilla yogurt
- 2 orange marmalade
- 1/4 ground ginger
Instructions:
1. Stir together yogurt, marmalade and ginger until smooth.
2. Add oranges, pineapples, grapes, coconut, and bananas.
3. Chill before serving.
Title: Not Just for Fall Pumpkin Cake
Ingredients:
- 1 3/4 flour
- 2 baking powder
- 1/4 salt
- 1 ground cinnamon
- 1/2 nutmeg
- 1/2 ground ginger
- 1/2 ground cloves
- 1 sugar
- 1 pumpkin
- 1/2 sour cream
- 1/2 eggs
- 2
Instructions:
1. Preheat oven to 350. Coat an 8 inch cake pan with vegetable oil spray and set aside.
2. Whisk the flour, baking powder, salt, spices and sugar together in a large mixing bowl. Make a large well in the center of the flour so that you can see the bottom of the bowl. Scoop the pumpkin into the well, and use a spatula to make a well in the pumpkin.
3. Put the sour cream, vegetable oil and eggs into the center. Whisk the batter from the inside out, first mixing together the soft ingredients, then slowly adding in the dry ingredients from the outside of the bowl. When completely blended pour into the prepared pan.
4. Bake the cake on the middle rack for 35-45 minutes or until the cake is puffed and slightly cracked in the middle and browned at the edges, and a toothpick inserted into the center comes out clean. Allow the cake to cool for about 10 minutes.
5. Run a knife around the outside edges of the pan and invert onto a cooling rack. Once cooled, serve with your favorite chocolate sauce drizzled onto plate before placing cake in center. Enjoy!