lumicero/recipes-ing2inst huggingface dataset:
Title: Bedrock Easter Basket
Ingredients:
- 1/4 butter
- 1 margarine
- 1 miniature marshmallows
Instructions:
1. Line 2-1/2 to 3-qt. bowl with foil, extending foil about 2 inches beyond edge of bowl. Lightly grease foil; set aside.
2. Place butter in 4-qt. microwaveable bowl sprayed with cooking spray. Microwave on HIGH 45 sec. or until butter is melted.
3. Add marshmallows; stir to coat. Microwave 1-1/2 minute or until marshmallows are completely melted and mixture is well blended, stirring after 45 sec. Microwave an additional 4 min., stirring after 2 minute Add cereal; mix well.
4. Place cereal mixture in foil-lined bowl; press firmly onto bottom and up side of bowl to form thick shell. Let stand in cool dry place at least 4 hours or overnight until firm.
5. Remove cereal shell from bowl, using foil handles. Carefully peel off foil. Fill shell as desired.
Title: Cannoli Shells Like a Pro
Ingredients:
- 3 flour
- 1/4 sugar
- 1 cinnamon
- 1/4 salt
- 3 shortening
- 2 eggs
- 2 white vinegar
- 2 cold water
- 1
Instructions:
1. Sift together flour, sugar, cinnamon, and salt. Cut shortening in with a pastry blender until the pieces are the size of small peas. Stir in eggs. Blend in the vinegar and cold water. Turn dough onto a lightly floured surface and knead until smooth and elastic, about 5 minutes.
2. Add additional flour, if needed, to get a smooth dough. Wrap in plastic wrap and refrigerate 30 minutes. Set out 6 aluminum cannoli tubes. Heat oil in a deep saucepan to 360 degrees F.
3. Cut an oval shaped pattern from cardboard about 6x4-inches. Roll chilled dough on a lightly floured surface to 1/8-inch thickness. Place the cardboard pattern on dough and cut out as many as will fit on the dough. Wrap dough loosely around tubes slightly overlapping opposite ends. Seal ends by brushing with egg white and pressing together.
4. Fry only as many shells as will float uncrowded in the hot oil. Fry until light golden brown, 3-4 minutes. Remove cannoli shells to paper towels to drain. Cool slightly and remove the tubes. Cool shells completely. Continue forming and frying cannoli shells.
5. Using a pastry bag or a small spoon, fill the shells with the filling from both ends. Do not fill the shells until up to an hour before serving, as the filling will make the shells soggy.
6. Sprinkle ends with reserved chopped pistachio nuts and dust with confectioners sugar.
Title: Apple Charlottes
Ingredients:
- 5 cooking apples
- 2 soft brown sugar
- 1/4 ground cinnamon
- 1 butter
- 100 water
- 1 lemon rind
- 1 caster sugar
- 1
- 1/2
Instructions:
1. Preheat oven to 180°C (350°F). Brush six 1-cup capacity ovenproof dishes with melted butter. Place apple in pan with brown sugar, cinnamon and enough water to cover. Cook until tender; drain and cool.
2. Using a biscuit cutter, cut 12 rounds from bread slices to fit top and base of each dish. Cut remaining slices into fingers 2cm (3/4 inch) wide; trim to fit height of each dish. Dip six rounds in melted butter and place in base of dishes. Dip each finger of bread into melted butter and press around sides of dish vertically, overlapping a little.
3. Fill each bread-lined dish with the cooked apple;top with last rounds of butter dipped bread. Place on baking tray; bake 20 minutes. Turn onto plates and serve warm with jam sauce and ice cream and/or cream.
4. To make Jam Sauce: Place sauce ingredients in small pan; bring to boil and simmer for 15 minutes. Strain and serve hot.
Title: Graham-Cracker Pie Shell
Ingredients:
- 1 1/2 graham cracker crumbs
- 1 unsalted butter
- 1 canola oil
Instructions:
1. Preheat oven to 375 degrees. Spray 10-inch pie plate with cooking spray.
2. In food processor combine crumbs, butter and oil. Process until mixture is well blended. Add a few drops of water if mixture is too dry.
3. Press crumbs into pan, and bake for 6 to 9 minutes until just lightly tinged brown. Let stand on wire rack until thoroughly cooled.
Title: Apple Pie Nachos
Ingredients:
- 2 tortillas
- 1 cinnamon
- 1/2 sugar
- 2 baking apples
- 2 fresh lemon juice
- 4 brown sugar
- 2 Amaretto
- 1 heavy whipping cream
- 1 sugar
- 1/4 vanilla
- 1 pecans
- 1/4
Instructions:
1. Heat oil until it "speaks" when you sprinkle water into it. Cut each tortilla in half, then cut each half into 4 wedges.
2. Mix cinnamon and sugar in a shallow dish with another paper towel lined dish right next to it.
3. Put 2-4 tortilla wedges into the hot oil and cook until light brown on each side, flipping only once (this should take about 1 minute). Remove immediately from oil one by one and completely cover in cinnamon sugar mixture on both sides before placing on towel lined dish to cool and drain.
4. When finished with crispas, toss together diced apples and lemon juice.
5. Put apples, lemon juice and amaretto into a medium-sized skillet and cook over medium heat until apples just start to get tender and barely break down.
6. Add brown sugar and stir well until evenly distributed. Remove pan from heat.
7. Beat heavy whipping cream (works best in a chilled bowl) just until stiff.
8. Gradually add sugar and vanilla and beat until stiff peaks form.
9. On a plate or platter, set out each crispa individually. Top with a teaspoon or more of apple mixture, then a dollop of whipped cream. Sprinkle with chopped pecans.
Title: Peanut Chocolate Parfait Dessert - Cindy Underwood
Ingredients:
- 1 margarine
- 1/2 butter
- 1/4 milk
- 1 egg
- 3/4 peanuts
- 1 1/2 powdered sugar
- 3/4 peanut butter
- 1 instant vanilla flavor pudding and pie filling
- 1 peanuts
- 1/2
- 1
Instructions:
1. Heat oven to 350. Grease & flour bottom only of 13x9 inch pan.
2. In large bowl, combine all base ingredients except 3/4 cup peanuts; beat at medium speed until well blended.
3. Stir in 3/4 cup peanuts.
4. Spread evenly in greased & floured pan.
5. Bake at 350 for 20-25 minutes. DO NOT OVERBAKE.
6. Cool completely.
7. In small bowl, combine powdered sugar & peanut butter at low speed until crumbly; set aside.
8. In large bowl, beat cream cheese until smooth. Add milk, whipped topping & pudding mix; beat 2 minutes at low speed until well blended.
9. Pour half of cream cheese mixture over cooled base; spread evenly.
10. Sprinkle with half of peanut butter mixture.
11. Repeat layers with remaining cream cheese & peanut butter mixtures. Sprinkle with 1/2 cup peanuts; gently press into filling.
12. Sprinkle with grated chocolate. Cover; refrigerate or freeze until serving time. Store in refrigerator or freezer.
Title: Light and Springy Chocolate Souffles
Ingredients:
- 1/2 hot water
- 6 unsalted butter
- 1 canola oil
- 1 all-purpose flour
- 3 hazelnuts
- 1 ground cinnamon
- 1/4 brown sugar
- 3 honey
- 2 salt
- 1/8 low-fat milk
- 3/4 granulated sugar
- 4 confectioners' sugar
- 3 raspberries
- 1
Instructions:
1. Preheat the oven to 375 degrees. Lightly coat six 1 cup souffle dishes or ramekins with cooking spray or coat a 6 cup souffle dish with the spray.
2. In a small bowl combine the cocoa and hot water, stirring until smooth. Set aside.
3. In a small heavy saucepan over medium heat, melt the butter. Add the canola oil and stir to combine.
4. Add the flour, ground almonds, and cinnamon and cook for 1 minute, stirring constantly with a whisk.
5. Stir in the brown sugar, honey and salt.
6. Gradually add the milk and cook, stirring constantly until thickened, about 3 minutes.
7. Remove from the heat and stir into the cocoa mixture. Let cool slightly.
8. In a large spotlessly clean bowl, using an electric mixer on high speed, beat the egg whites until foamy.
9. Add the granulated sugar, 1 tablespoon at a time, and beat until stiff peaks form.
10. Using a rubber spatula gently fold one-third of the egg whites into the cocoa mixture to lighten it. Then fold the remaining egg whites into the cocoa mixture , mixing only until no white streaks remain.
11. Gently scoop the cocoa-egg white mixture into the prepared dishes (or dish). Bake until the souffle rises above the rim and is set in the center 15–20 minutes for individual souffles or 40–45 minutes for large souffle. Using a fine mesh sieve, dust the top with confectioners’ sugar. Serve immediately, garnished with the raspberries.
Title: Gourmet Madeleine Cookies
Ingredients:
- 2 eggs
- 2/3 sugar
- 1 vanilla extract
- 1/2 lemon peel
- 1 salt
- 1 all-purpose flour
- 10 unsalted butter
- powdered sugar
Instructions:
1. Preheat oven to 375°F Generously butter and flour pan for large madeleines (about 3x1 1/4 inches).
2. Using electric mixer, beat eggs and 2/3 cup sugar in large bowl just to blend. Beat in vanilla, lemon peel and salt. Add flour; beat just until blended. Gradually add cooled melted butter in steady stream, beating just until blended.
3. Spoon 1 tablespoon batter into each indentation in pan. Bake until puffed and brown, about 10-16 minutes. Cool 5 minutes. Gently remove from pan. Repeat process, buttering and flouring pan before each batch. (Can be made 1 day ahead.).
4. Dust cookies with powdered sugar.
Title: Cream Cheese Turnovers
Ingredients:
- 1 1/4 flour
- 1/2 salt
- 2 sugar
- 1/2 butter
- 1/8 cream cheese
- 4 sugar
- 1 powdered sugar
- 1/3 vanilla
- 1 milk
- 1/2
- 1/4
- 2
Instructions:
1. Combine pastry dry ingredients in a food processor. Pulse in butter 10 seconds, then water for 10 seconds. Form into a ball and refrigerate for 1 hour.
2. Roll pastry in a 12x12 rectangle. Cut into nine even squares. Cover and set aside while preparing filling.
3. For filling, beat together cheese and yolk until combined. Add preserves and mix well. Spoon equal amounts of mixture onto each pastry square.
4. Moisten edges of pastry with water. Fold to form a triangle and seal edges with the tines of a fork. Brush with egg white and dust with sugar.
5. Cut 2-3 air vents in the top of each turnover. Place on a cookie sheet and bake at 375 degrees for 15-20 minutes.
6. For icing, beat sugar, vanilla, and milk until smooth. Place icing in a sandwich baggie, nip off 1/8" of one corner. Squeeze icing over warm turnovers.
Title: Goat's Cheese Cake
Ingredients:
- 10 sugar
- 1/4 honey
- 2 vanilla
- 1 lemon zest
- 1 lemon juice
- 1 eggs
- 6 flour
- 3
Instructions:
1. Preheat oven to 350°F
2. Combine cheese, sugar, honey, vanilla, zest and juice. Mix well.
3. Add egg yolks, two at a time, mixing to combine after each addition. Stir in flour.
4. Beat egg whites until soft peaks form. Gently fold whites into cheese batter.
5. Pour into well-greased 9 – inch, round baking pan. Bake 25-30 minutes or until wooden skewer comes out clean. Invert onto large plate and cool.
Title: Strawberry Cream Sponge
Ingredients:
- 3 eggs
- 150 caster sugar
- 75 plain flour
- 1 strawberries
- 150 icing sugar
- 225
Instructions:
1. Preheat oven 190c.
2. Grease a deep 20cm cake tin, line with paper on base.
3. Place the eggs and sugar in a bowl and whisk until thick and holds its shape when tipped.
4. Fold in the flour.
5. Turn out into the tin and level.
6. Bake 20-25 minutes until cake springs back when lightly pressed in the centre.
7. Turn out on to wire rack, peel off lining cool.
8. Freeze without filling (see above).
Title: Apricot Strudel
Ingredients:
- 1 butter
- 8 margarine
- 2 1/4 cream cheese
- 18 flour
- 1
Instructions:
1. Cream the flour, butter, and cream cheese into a ball and chill it.
2. Divide dough into 4 parts.
3. Roll each into a rectangle.
4. Spread mixture of apricot preserves, shredded coconut, and chopped nuts.
5. Roll up as a jellyroll.
6. Put on ungreased cookie sheet and bake 40 minutes at 350 degrees.
7. cool and slice.
Title: Third Day Cookies/Candy Marathon
Ingredients:
- 3/4 shortening
- 1 1/4 sugar
- 2 eggs
- 1 1/2 all-purpose flour
- 1 cinnamon
- 1 nutmeg
- 1/4 salt
- 6 milk
- 1 baking soda
- 2 oatmeal
- 1 1/4 walnuts
- 1 coconut
- 1 sweetened condensed milk
- 2 vanilla
- 1/2 maraschino cherry
- 1 1/3 butter
- 1/4 all-purpose flour
- 2 sugar
- 3/4 eggs
- 2 sugar
- 1/4 flour
- 3 baking powder
- 3/4 lemon juice
- 1 powdered sugar
- 1/2 honey
- 2 light brown sugar
- 1 eggs
- 1 vanilla
- 1 1/2 orange zest
- 2 all-purpose flour
- 1 baking powder
- 1 salt
- 1 1/2 pecans
- 2 powdered sugar
- 1/2 orange zest
Instructions:
1. Nutty Oatmeal Cookies: Cream shortening with sugar and beat until fluffy. Add eggs.
2. Combine dry ingredients; set aside.
3. Combine milk and soda; set aside.
4. Add dry ingredients alternately to creamed mixture with milk. Stir in oatmeal and nuts. Drop by teaspoonfuls onto a greased baking sheet.
5. Bake at 350°F for 10-12 minutes until brown.
6. Easy Macaroons: Combine all ingredients. Drop by teaspoonful onto a greased cookie sheet 1 inch apart. Place a maraschino cherry half on each cookie.
7. Bake at 350°F for 10-12 minutes. Remove from baking sheet at once using a moistened spatula.
8. Lemon-Butter Snowbars: Mix together butter, flour and 1/4 cup sugar. Press into an ungreased 8-inch square pan.
9. Bake at 350°F for 15-20 minutes until light brown around the edges.
10. Filling: Mix together eggs, 3/4 cup sugar, 2 T flour, baking powder and lemon juice. Pour filling over crust.
11. Bake 20 minutes at 350°F or until set. Sprinkle with powdered sugar once bars are cool and cut into squares.
12. Orange Honey Bars: Beat together honey, brown sugar, oil and eggs until smooth. Add vanilla and orange peel.
13. Mix dry ingredients together then stir into honey mixture. Add nuts and mix well. Pour into a greased and floured 9x13-inch baking pan.
14. Bake at 350°F for 35 minutes or until done.
15. Icing: Mix powdered sugar with orange juice and orange peel. Frost cooled bars then cut.
Title: Sopapillas
Ingredients:
- 2 flour
- 3 baking powder
- 1/2 salt
- 1 shortening
- 1/2 water
Instructions:
1. Sift dry ingredients together.
2. Cut in the shortening til it looks like cornmeal.
3. Add in water very gradually stirring with a fork it will be crumbly.
4. Turn dough onto a floured surface and knead until you have a smooth ball.
5. Divide in half and let stand for 10 minutes.
6. Roll each half into a 10x12" rectangle about 1/8 in thick.
7. Cut into 3 inch squares and fry 3 or 4 at a time in oil that is 400 degrees for 30 seconds on each side.
8. It is important to do small batches so you don't lower the temp of the oil, this will make them absorb it and they will be heavy and unhealthy.
Title: Pumpkin Drop Cookies
Ingredients:
- 1/2 shortening
- 1 1/4 brown sugar
- 1 1/2 pumpkin
- 2 eggs
- 2 1/2 flour
- 2 1/2 baking powder
- 1/2 salt
- 1/4 ginger
- 1/2 nutmeg
- 1/2 cinnamon
- 1 vanilla extract
- 1
Instructions:
1. Cream shortening and brown sugar.
2. Add pumpkin and beaten eggs.
3. Sift flour, baking powder, salt, ginger, nutmeg, and cinnamon together; add to creamed mixture.
4. Add nuts, vanilla extract, and lemon extract.
5. Drop by spoonful on a cookie sheet.
6. Bake in a moderate oven, 350 degrees Fahrenheit, for 20 minutes.
Title: Healthy Vegan Oatmeal Snickerdoodle Cookies
Ingredients:
- 2 applesauce
- 1 1/2 oats
- 5 sugar
- 5 water
- 1 baking powder
- 2 cinnamon
- 1/4 sugar
Instructions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Combine 5 T sugar, oats, and baking powder in a bowl.
3. Add in the wet ingredients.
4. Pour 1/4 C sugar and 2 teaspoons of cinnamon on flat surface.
5. Roll the dough into balls.
6. Roll dough in sugar and cinnamon until coated.
7. Place dough on cookie sheet.
8. Flatten dough.
9. Bake for 10 minutes.
Title: Butter Cookies from North Africa (Ghreyba)
Ingredients:
- 1 butter
- 1/2 powdered sugar
- 3 -4 flour
- 30 -40
Instructions:
1. Mix oil or butter and sugar well.
2. Add flour gradually and mix.
3. Shape into little balls and press down gently to flatten into shape.
4. Garnish with an almond.
5. Bake in a preheated oven at 400 degrees F for 10 to 15 minutes.
Title: Boston Cream Pie
Ingredients:
- 1 1/4 flour
- 1 sugar
- 1 1/2 baking powder
- 1/2 salt
- 3/4 milk
- 1/3 shortening
- 1 egg
- 1 vanilla
- 1/3 sugar
- 2 cornstarch
- 1/8 salt
- 1 1/2 milk
- 2 vanilla
- 2 margarine
- 1/2 light corn syrup
- 2
- 1
Instructions:
1. Cake:.
2. Preheat oven to 350 degrees. Grease and flour a round pan 9 x 1-1/2 inches.
3. Beat all the ingredients except the Cream Filling and Chocolate Glaze in large
4. bowl on low speed, scraping bowl constantly, 30 seconds. Beat on high speed,
5. scraping bowl occasionally, 3 minutes.
6. Pour into pan.
7. Bake until wooden pick
8. inserted in center comes out clean, 30-35 minutes.
9. Remove from pan and cool
10. completely.
11. Split cake into 2 layers.
12. Fill with the Cream Filling on the bottom layer of the cake. Cover with top the layer of cake. Spread the top of the cake with the Chocolate Glaze.
13. Refrigerate cake.
14. Cream Filling:
15. Mix sugar, cornstarch and salt in 2 quart saucepan; stir in milk gradually.
16. Cook over medium heat, stirring constantly, until mixture thickens and boils; boil and
17. stir 1 minutes.
18. Stir at least half of the hot mixture gradually into egg yolks.
19. Blend into hot mixture in saucepan; boil and stir 1 minute.
20. Remove from heat; stir in vanilla. Cool to room temperature.
21. Chocolate Glaze:.
22. Heat chocolate chips, margarine or butter and light corn syrup in 1 quart saucepan over low heat, stirring constantly
23. until chips melt; cool slightly.
Title: Vegan Tres Leches Cake ( Three Milks Cake)
Ingredients:
- 1 3/4 baking powder
- 1 baking soda
- 1 sea salt
- 1/2 vegan sugar
- 1/3 water
- 1 real vanilla extract
- 2/3 cider vinegar
- 2 cream of coconut
- 1 coconut milk
- 2 plain soymilk
- 2 non-dairy whipped topping
- 2 lime juice
- 2
Instructions:
1. Preheat oven to 350'F.
2. Grease and flour an 8 inch cake pan. Line the pan with parchment.
3. In a medium bowl, sift together the flour, baking powder and baking soda.
4. In a separate smaller bowl whisk salt, margarine, sugar, water, vanilla and vinegar until blended.
5. Pour the wet mixture into the dry mixture, whisking till smooth. Pour the batter into the cake pan. Bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool the cake in the pan for 5-10 minutes. Remove the cake and allow it to cool. Cut the cooled cake in half horizontally so that it forms two thin layers and put the bottom half of the cake back into the cake pan.
7. In a small bowl, mix the cream of coconut and coconut milk together until they form the consistency of condensed milk. Add more of each if necessary.
8. In a medium saucepan, whisk together the coconut mixture, soy milk, and non dairy whipping cream until smooth.
9. Add the lime juice if desired. Stirring occasionally, bring the milk mixture to a boil.
10. (The milk mixture has to reach a full boil prior to pouring it over the cake; otherwise it won't soak into the cake layer).
11. Using a small cup or pitcher, pour the hot milk mixture over the bottom half layer of the cake, press with a spatula until all the milk has been absorbed.
12. Add a little more milk. Replace the top layer of the cake and pour more milk mixture over the top layer of the cake, press with a spatuala until all the milk is absorbed.
13. Let the milk mixture soak into the cake for at least 30 minutes. After the cake has cooked, refrigerate until ready to serve.
14. At this point you can add a non-vegan whipped topping and berries if you wish.
15. Bon Appetit!
Title: Chocolate Mallow Mousse
Ingredients:
- 2 milk
- 2 instant chocolate pudding mix
- 2 Cool Whip
- 2 miniature marshmallows
Instructions:
1. Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes. (Mixture will be thick.)
2. Gently stir in 1-1/2 cups each of the whipped topping and marshmallows.
3. Spoon into 1-1/2-quart serving bowl or 10 small dessert dishes.
4. Refrigerate at least 1 hour.
5. Garnish with remaining 1/2 cup whipped topping and marshmallows.
Title: Homefried Funnel Cake
Ingredients:
- 2 eggs
- 1 1/2 milk
- 1/4 sugar
- 1 vanilla
- 2 flour
- 2 baking powder
- 1/2 salt
- 1/2 powdered sugar
- 2 white sugar
Instructions:
1. Beat eggs.
2. Add milk and sugar to eggs.
3. Add vanilla to egg mixture and blend well.
4. Sift together dry ingredients and add in batches to egg mixture. Blend until smooth. Let sit for 5 minutes.
5. In large cast iron skillet, heat 1 inch of oil slowly, to about 360 degrees. Test heat by dropping one teaspoon of batter and when it quickly bubbles, the oil is hot enough. After the first batch you may have to turn the heat down a bit,.
6. Drizzle batter in small patterns, until the pan is 3/4 covered with batter. Don't cover the whole pan, it makes it too hard to turn the funnel cake over.
7. When the bottom of the funnel cake is slightly brown, (about 2 minutes) turn the funnel cake over and cook 1 more minute.
8. Remove from pan with tongs and drain on paper towels or cooling rack.
9. Combine the topping sugars and immediately sprinkle generously over funnel cake.
10. Enjoy!
Title: Cherry-Almond Turnover Cookies
Ingredients:
- 2 all-purpose flour
- 2 granulated sugar
- 1/2 table salt
- 8 cream cheese
- 1 unsalted butter
- 1 1/2 egg
- 1 powdered sugar
- 1/2 heavy cream
- 1/2
- 1
Instructions:
1. For directions see the website:
2. http://www.cuisinerecipes.com/2013/12/05/cherry-almond-turnover-cookies/?utm_source=CuisineRecipes&utm_medium=email&utm_campaign=7644.
Title: Orange Surprise Meringues
Ingredients:
- 2 vanilla
- 1/2 cream of tartar
- 1/8 granulated sugar
- 1/2
- 6 -8
Instructions:
1. Allow egg whites to stand at room temp for 30 minutes.
2. Preheat oven to 325°F Line two large cookie sheets with foil or parchment paper; set aside.
3. In a medium mixing bowl, combine egg whites, vanilla, and cream of tarter.
4. Beat with an electric mixer on medium speed until soft peaks form (tips curl).
5. Gradually add the sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form.
6. Drop mixture by rounded teaspoons 1 ½ inches apart onto prepared cookie sheets.
7. Press one candy piece into each.
8. With a knife or narrow spatula, swirl meringue over candy to cover.
9. Sprinkle with orange sugar.
10. Bake both sheets on separate racks in preheated oven for 15 minutes.
11. Turn off oven and let cookies dry in oven with door closed for 1 hour.
12. Transfer cookies to wire rack and let cool completely.
13. To store: Place cookies in layers separated by waxed paper in an airtight container.
14. Store at room temp for up to 3 days.
Title: Moroccan Chocolate Cake
Ingredients:
- 10 self rising flour
- 1/2 dark chocolate
- 2 dates
- 1 confectioners' sugar
- 1 strawberry
- 1 ice cream
Instructions:
1. Preheat oven to 400 degrees.
2. Grease and line a 9 inch round cake tin about 3 inches deep.
3. Whisk the egg whites until stiff while adding the superfine sugar and flour a bit at a time (this mixture should resemble that of a merfingue). Fold in the choclate, dates, and almonds. Spoon mixture into the prepared cake tin. Bake the cake for 15 minutes, until the cake rises, then reduce temperature to 200 degrees and cook for a further 10 minutes to cook the center. Cool slightly, then dust with confectioners' sgar.
4. To serve, cut into wedges and drizzle with chcolate sauce.
5. Garnish with strawberries, and seve with ice cream.