lumicero/recipes-ing2inst huggingface dataset:
Title: Perfect Pound Cake
Ingredients:
- 3 milk
- 3 eggs
- 1 1/2 vanilla
- 1 cake flour
- 1 1/2 sugar
- 3/4 baking powder
- 3/4 salt
- 1/4 unsalted butter
- 13
Instructions:
1. Preheat oven to 350°F In a medium bowl lightly combine the milk, eggs and vanilla.
2. In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend. Add the butter and half the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase to medium speed (high speed if using a hand mixer) and beat for 1 minute to aerate and develop the cake’s structure.
3. Scrape down the sides. Gradually add the remaining egg mixture in 2 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides.
4. Scrape the batter into the prepared pan and smooth the surface with a spatula. The batter will be almost a ½-inch from the top of a 4-cup loaf pan. (If pan is smaller, use excess batter for cupcakes.).
5. Bake 55 to 65 minutes or until a wooden toothpick inserted in the center comes out clean. Cover loosely with buttered foil after 30 minutes to prevent overbrowning. The cake should start to shrink from the sides of the pan only after removal from the oven.
6. Let the cake cool in the pan on a rack for 10 minutes and invert it onto a greased wire rack. If baked in a loaf pan, to keep the bottom from splitting, reinvert so that the top is up and cool completely before wrapping airtight.
Title: Karachi Halwa I
Ingredients:
- 1 semolina
- 1 1/4 sugar
- 1/2 ghee
- 5 cardamoms
- 1 cashews
- 1/8 walnuts
- 1/8 water
- 3
Instructions:
1. Soak semolina in 1 1/2 cups water for half an hour.
2. Drain off excess water.
3. Keep aside.
4. Microwave 3 tbsp ghee on HIGH for 30 seconds uncovered.
5. Add cashewnuts and microwave on HIGH for 4 minutes uncovered.
6. Remove cashewnuts onto a separate plate.
7. Add sugar to the same ghee and 3 tbsp water.
8. Mix.
9. Microwave on HIGH for 2.
10. 5 minutes uncovered.
11. Stir once in between.
12. Add semolina, remaining ghee and cardamom powder.
13. Microwave on HIGH for 5 minutes uncovered.
14. Stir once in between.
15. Add essence, walnuts and cashews.
16. Mix well.
17. Serve with hot puris and spicy chickpeas.
Title: Fresh Apple Cake
Ingredients:
- 1 butter
- 2 sugar
- 4 eggs
- 1 salt
- 1 baking soda
- 1 vanilla
- 1 clove
- 1 cinnamon
- 1 nutmeg
- 2 1/2 all-purpose flour
- 1/2 water
- 2 apples
Instructions:
1. Cream butter and sugar together.
2. Add eggs-one at a time-beating well after each.
3. Sift spices and flour together.
4. Add alternately to creamed mixture with water.
5. Fold in fresh apples into the batter.
6. Pour into a greased and floured pan.
7. Bake at 350* for 45 minute.
Title: Beautiful Butterfly Cake
Ingredients:
- 18 eggs
- 3 water
- 1/2 Cool Whip Topping
- 1 1/3
- 1/3
- 12
- 1
Instructions:
1. Prepare and bake cake batter as directed on package for two 9-inch round layers. Cool completely on wire racks.
2. Cut layers crosswise in half. Spread two of the cake halves with jam; top with remaining two cake halves to form two stacks.
3. To assemble, arrange cookies in center of large board or tray with edges slightly overlapping to form the "butterfly's body," securing cookies to each other with small amount of the whipped topping.
4. Arrange cake stacks around body to resemble the "butterfly's wings.".
5. Tint remaining whipped topping with food coloring as desired. Spread onto cake stacks. Decorate butterfly with tinted whipped topping, cereal, candies and mini cookies.
Title: Ww 3 Points - Iced Chocolate Brownies
Ingredients:
- 1 low fat sweetened condensed milk
- 1/3 all-purpose flour
- 3/4 baking powder
- 4 vanilla extract
- 1/3 skim milk
- 1 vanilla extract
- 1 powdered sugar
- 2
- 1
- 1/2
- 2
Instructions:
1. Preheat oven to 350*F.
2. Spray a 9x13 inch baking pan with cooking spray.
3. In a large saucepan over low heat, combine sweetened condensed milk, cocoa, and chips. Stir until chips are melted; remove from heat.
4. Stir in egg whites, flour, baking powder, and vanilla; mix well.
5. Turn into prepared pan.
6. Bake 20 minutes or until center is set. Cool.
7. Make icing: combine icing ingredients and mix until well blended.
8. Spread on cooled brownies.
Title: Beirut Tahini Swirls Sukkar Bi Tahin
Ingredients:
- 1/2 active dry yeast
- 1 water
- 2 1/2 all-purpose flour
- 2 sugar
- 1 olive oil
- 3/4 tahini
- 3/4 sugar
Instructions:
1. In a medium bowl, dissolve the yeast in the lukewarm water. Stir in one cup of the flour, then add the sugar and oil; stir. Incorporate a second cup of flour, then turn the dough out onto a well floured surface and knead for 5 minutes, or until smooth.
2. Cover the dough with plastic wrap and let rise for 2 to 3 hours, until doubled in volume.
3. Meanwhile, place a baking stone or unglazed quarry tiles, if you have them, (or a baking sheet) on the middle oven rack and preheat the oven to 375°F
4. Mix together the tahini and sugar and stir until smooth. Set aside.
5. Cut the dough into 6 equal pieces. Work with 3 at a time, keeping the others covered. Flatten each out on a lightly floured surface, then roll each out to a rectangle about 5 inches by 10 inches. Spread the top surface with 2 1/2 Tablespoons of the filling mixture, spreading it almost to the edges. Roll up the rectangle from a long side into a cylinder, which will stretch as you roll to about 20 inches long. Anchor one end and coil the bread around itself, then tuck the end inches Flatten with the palm of your hand, then set aside, covered, while you fill and shape the other 2 rectangles.
6. Return to the first coil and roll out gently with a rolling pin. Roll the other 2 out a little and then return to the first one and roll it out a little more thinly, and so on, until you have rolled each to a round about 6 to 7 inches in diameter. A little filling may leak out—don’t worry, just leave it.
7. Place the breads on the hot baking stone or tiles (or baking sheet) and bake for 15 to 20 minutes, until golden brown and flaky. Transfer to a rack to cool.
8. Shape and bake the remaining 3 pieces of dough. Serve warm or at room temperature. Makes 6 golden brown, flaky textured coiled rounds, about 6 inches wide, filled with sesame paste and sugar.
9. Home Baking The Artful Mix of Flour and Tradition Around the World.
Title: Cream Cheese Frosting
Ingredients:
- 1 cream cheese
- 1/2 unsalted butter
- 1/8 salt
- 3 3/4 confectioners' sugar
- 1/2 vanilla
- milk
Instructions:
1. Cream together cream cheese, butter, and salt until light and fluffy, about three minutes.
2. Slowly add in sifted confectioners sugar a little at a time until completely incorporated.
3. Once sugar is fully incorporated add vanilla extract.
4. Do not over beat or the frosting will become too dense.
5. If necessary, add milk 1/2 tsp at a time to become more spreadable.
Title: Fantastic Caramel Bread Pudding
Ingredients:
- 12 raisins
- 3/4 eggs
- 4 sugar
- 3/4 vanilla
- 2 cinnamon
- 1 salt
- 1/2 half-and-half
- 3 milk
- 1/4 butter
- 1/2 brown sugar
- 1/3 heavy cream
Instructions:
1. Set oven to 350 degrees.
2. Butter a 2-qt baking dish.
3. Trim the crust off of bread, and cut into 1-inch cubes.
4. Scatter bread crumbs into baking dish.
5. Sprinkle the raisins over bread cubes.
6. In a large bowl, whisk together the eggs, sugar, vanilla and milk.
7. Pour the mixture over the bread cubes.
8. Pressing the bread down with a spatula to help absorb the liquid.
9. Let sit for 30 minutes.
10. Place the baking dish with the pudding mix, into a larger pan.
11. Pour water 2/3 of the way up the outside dish to make a water bath.
12. Bake for 1-1/4 hours, until puffed and firm.
13. FOR CARAMEL SAUCE: Melt butter in a small saucepan.
14. Then whisk in the 1/2 cup brown sugar, then stir for 3-5 minutes.
15. Add in the heavy cream, and continue to stir for 2 mins more.
16. Top sauce onto bread pudding.
Title: Passover Chocolate Chip Cookies
Ingredients:
- 3/4 white sugar
- 3/4 brown sugar
- 1 margarine
- 2 eggs
- 1 potato starch
- 1/4 baking powder
- 1 baking soda
- 1 vanilla
- 2 chocolate chips
- 1
Instructions:
1. Cream the sugars with the margarine.
2. Add the eggs and vanilla.
3. Add the rest of the ingredients except for the chocolate chips.
4. Now add the chocolate chips.
5. Roll balls of dough and flatten into cookies.
6. Place on a parchment paper covered cookie sheet.
7. Bake at 350 degrees F or 175 C for 10-15 minutes or until done.
Title: Christmas Coconut Cake
Ingredients:
- 1 butter
- 2 sugar
- 7 eggs
- 2 3/4 all-purpose flour
- 1 baking powder
- 1 baking soda
- 1 salt
- 1 buttermilk
- 2 vanilla
- 1 milk
- 1 all-purpose flour
- 1 butter
- 1/4 flaked coconut
- 1/2 shortening
- 1 sugar
- 1/2 vanilla
- 1
Instructions:
1. Cream butter; gradually add sugar and beat 10 to 15 minutes at medium speed of electric mixer. Add eggs one at a time, beating well after each addition.
2. Combine flour, baking powder, soda and salt;.
3. add to cream mixture alternately with buttermilk and oil, beginning and ending with flour mixture.
4. Mix well after each addition.
5. Stir in flavoring.
6. Pour batter into three greased and floured 9-inch round cake pans.
7. Bake at 350°F for 20 to 25 minutes, or until a wooden toothpick inserted in the center comes out clean.
8. Cool cake in pan for 10 minutes.
9. Place on wire rack and let cool completely.
10. Combine milk and flour in medium saucepan.
11. Cook over medium heat, stirring constantly until mixture thickens.
12. Remove saucepan from the heat, and allow mixture to cool completely.
Title: Washboard Cookies
Ingredients:
- 1/2 butter
- 1 brown sugar
- 1 egg
- 1/2 baking soda
- 1 hot water
- 1 vanilla
- 1 3/4 flour
- sugar
Instructions:
1. Cream butter, brown sugar, and egg.
2. Stir together baking soda and water.
3. Add to creamed mixture.
4. Add flour and mix well.
5. Shape into walnut sized balls.
6. Place on greased cookie sheets.
7. Flatten with fork.
8. Sprinkle with sugar.
9. Bake at 325F degrees for 15 minutes.
Title: Un-Chocolate Cake (Raw Foods)
Ingredients:
- 1 raisins
- 1 carob powder
- 1 vanilla
- 1 nutmeg
- 1 soy sauce
- 1 tangerine peel
- 1/2 prune
- 1/2 avocado
- 4 olive oil
- 1 honey
- 1 vanilla
- 1 carob powder
- 3
- 1
- 4 -5
Instructions:
1. Combine the crust ingredients and mix well.
2. Form into a 1-inch layer on a flat plate.
3. Spread ground prunes between layers and form as many layers as you want. (I don't know if these are the prunes mentioned in the "crust" ingredients. I suppose you could mix the crust ingredients together up to the prunes and see if it is holding together without them to decide where they go.).
4. Blend the topping ingredients well; adding a little bit of water if needed.
5. Spread over the crust, or use a decorating bag to apply it.
6. Decorate with fruits, berries, and nuts.
7. Chill.
Title: Peanut Butter Chews
Ingredients:
- 1 unsalted butter
- 1 dark brown sugar
- 1/2 sugar
- 1/4 dark corn syrup
- 3/4 baking soda
- 1 salt
- 2 vanilla extract
- 2 eggs
- 2 creamy peanut butter
- 2 unbleached all-purpose flour
Instructions:
1. Preheat oven to 325°; lightly grease two baking sheets.
2. In a bowl, cream together the butter, sugars, corn syrup, baking soda, salt, and vanilla.
3. Add in eggs one at a time, beating well after each addition.
4. Add in peanut butter, beating until mixture is light and fluffy.
5. Stir in the flour.
6. Drop the dough by the tablespoonful onto baking sheets.
7. Bake for 15 minutes, until they are light golden brown around the edges; don’t overbake or they will be crisp, not soft.
8. Remove from oven and transfer to a rack to cool.
Title: Cherry Almond Crisp
Ingredients:
- 2 maple syrup
- 2 quick oats
- 1/2 cinnamon
- 1 honey
- 1 coconut oil
- 1 heavy whipping cream
- 1/4 vanilla
- 2
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Pour the undrained cherries, maple syrup and almond flavoring into ungreased 9"x9" baking dish. Stir together then set aside.
3. In large bowl, stir together almond meal, oats and cinnamon.
4. Add the honey and coconut to the almond meal/oats mixture and stir together until crumbly. You may need to use your hands to reach the right texture.
5. Sprinkle the almond meal/oat mixture over the top of the cherries.
6. Bake for about 15 minutes or until bubbly.
7. While cooling, whip the cream and vanilla together until stiff.
8. Top the crisp with the whipped cream and enjoy!
Title: Beautiful Bread Pudding
Ingredients:
- 9 eggs
- 3 soymilk
- 2 butter
- 2 vanilla extract
- 1 ground cinnamon
- 1/4 salt
- 1 pepper
- 1 powdered sugar
- 1/4 Red Delicious apple
- 1 butter
- 1
Instructions:
1. in a mixing bowl stir together the eggs, soy milk, vanilla extract, cinnamon, salt, and pepper.
2. continue stirring while drizzling in the melted butter and set aside.
3. largely cube the dried bread slices and put them into the bowl turning to coat evenly and set aside to soak.
4. pour any remaining tiny bread crumbs and bread dust into the bottom of the buttered baking dish.
5. core and slice the apple into aprox 24 1/8” thin slices and set aside for topping leaving the skin on for beauty.
6. pour half the bread pudding into the baking dish.
7. sprinkle half the powdered sugar on top.
8. pour the remaining half of the bread pudding into the baking dish.
9. sprinkle the remaining powdered sugar on top.
10. arrange the apple slices in your choice of a beautifully decorative pattern covering the pudding completely.
11. sprinkle on a dash of salt.
12. sprinkle on a very tiny dash of pepper.
13. sprinkle on cinnamon to taste.
14. dot with the small pea size pieces of butter.
15. bake in preheated 350 degree oven for 30 – 35 minutes.
Title: Carrot Spice Cake
Ingredients:
- 3 carrots
- 2 2/3 sugar
- 2 2/3 water
- 2 raisins
- 1/2 butter
- 2 cinnamon
- 2 cloves
- 2 nutmeg
- 3 1/2 whole wheat flour
- 2 baking powder
- 1 baking soda
- 1/2 salt
- 1
Instructions:
1. A well greased and floured bunt pan ready for cake batter.
2. First 8 ingredients into a pot bring to boil then simmer for 5 minutes.
3. Cool mixture and set aside.
4. Next 5 ingredients sift and dump into the cooled mixture blend together.
5. Pour ingredients into bunt pan.
6. Into the oven @ 375 degree's for 50 minutes.
7. Make an icing of icing sugar and fresh lemon to taste and drizzle over cake while warm.
Title: Emi's Granola Bars
Ingredients:
- 1 rolled oats
- 1/2 toasted sesame seeds
- 1 1/2 raisins
- 1 1/2 unsweetened coconut
- 1 toasted wheat germ
- 1 light corn syrup
- 1/2 sugar
- 1/2 chunky peanut butter
- 1
- 3/4
- 1 1/4
- 1
- 2
Instructions:
1. Spread oats in a 10- by 15-inch baking pan. Bake in a 300 degree oven until oats are toasted, about 25 minutes. Stir frequently to prevent scorching.
2. Pour into a large bowl. Add apricots, raisins, coconut, almonds, dry milk, and wheat germ; mix well. Mix hot oats into dried fruit mixture.
3. Spray the baking pan; set aside.
4. In a small sauce pan, combine corn syrup and sugar; bring to a rolling boil over medium high heat and quickly stir in the peanut butter, orange extract, and orange peel.
5. At once, pour over the oatmeal mixture and mix well. Quickly spread in greased pan an press into an even layer. Pour the chocolate chips over the top of the bars, and heat under a broiler for a couple of minutes to melt the chocolate, and spread with a butter knife evenly. Then cover and chill until firm, at least 4 hours or until next day.
6. Cut into 1-1/2 x 2-1/2 inch bars, cover with plastic wrap and refrigerate for up to a month, or freeze.
Title: Fresh and Fabulous Strawberry Tarts
Ingredients:
- 12 fresh strawberries
- 4 water
- 1 1/2 sugar
- 3/4 cornstarch
- 2 strawberry gelatin
- 3
Instructions:
1. Bake tart shells according to directions and cool. Fill cooled tart shells with strawberries.(Or you can make your own tart shells if you prefer).
2. Put water, sugar and cornstarch in small saucepan. Heat and stir until it boils and thickens. Remove from heat.
3. Add gelatin. Stir to dissolve. Cool. Put saucepan in cold water in sink to hasten cooling. Spoon over berries. Use a pastry brush for easy touch ups around edges that didn't cover when mixture was spooned over. Finish up with a dollop of whipped cream if you desire.
Title: Banana Treat
Ingredients:
- 6 bananas
- 1 ghee
- 1 ground cinnamon
- 1 brown sugar
- 6 ice cream
Instructions:
1. Peel all bananas and set a side.
2. In a pan, simmer ghee tnen add in the cinammon powder and sugar. then set aside.
3. In a bowl, add in the bananas and mix in gently,the cinammon sauce without crushing the bananas.
4. Let it cool slightly or cool enough to handle.
5. Spread a piece of the samosa skin and add in a banana then wrap it as you would to a popiah. OR wrap it neatly and seal it with an egg wash.
6. it should look like a long stick. repeat until all bananas are wrapped.
7. Let it set in a fridge for 1/2-1 hours.
8. then you may fry it with a little soy oil or olive oil if you wish until golden brown.
9. serve it with your fave ice cream. you can also eat it with maple syrup.
10. Tip: while handling the popiah/samosa skin, please cover it with a damp kitchen towel to avoide it from being dry.
Title: Choco-Hoto-Pots - Nigella Lawson
Ingredients:
- 3/4 butter
- 1/2 unsalted butter
- 2 eggs
- 3/4 flour
- 3 white chocolate chips
- 1/2
Instructions:
1. Place a baking sheet in an preheated oven 400° Butter four 2/3-cup ramekins and set aside.
2. Using a microwave or double boiler, melt together the semisweet chocolate and the butter,set aside to cool.
3. In a bowl combine eggs,sugar and flour Add cooled chocolate mixture and mix well.
4. Fold in white chips.
5. Divide mixture evenly among ramekins and place on baking sheet.
6. Bake until tops are shiny and cracked and chocolate beneath is hot and gooey about 20 minutes.
7. Serve on plates this is very hot.
Title: Chocolate Meringue Gateau
Ingredients:
- 6 caster sugar
- 1 1/4 vanilla essence
- 1 cocoa powder
- 3 dark chocolate
- 1/3 orange
- 600 water
- 3 caster sugar
- 100
- 12
- 1
- 2
- 1
Instructions:
1. Preheat oven to 150°C or 130°C fan. Using a pencil, draw an 18cm circle on each of 3 pieces of non-stick baking paper. Spray 3 oven trays lightly with oil, and place paper onto them, pencil-side down.
2. Beat egg whites until soft peaks form. Add sugar gradually, beating well between each addition. Beat in vanilla. Sift cocoa over meringue and gently fold through until evenly combined.
3. Spread meringue onto the trays within pencil lines. Sprinkle almonds onto the meringue. Bake for 45 minutes, swapping trays from top to bottom shelf halfway through.Turn off oven, prop the door ajar and leave to cool completely.
4. Meanwhile, to make Candied Oranges: Cut orange into 5mm slices. Combine water and sugar in a wide frying pan and stir over low heat, without boiling, until sugar has dissolved. Add orange slices and bring to the boil. Reduce heat slightly and cook at a gentle boil for 20 minutes. Turn off heat, and, using tongs, transfer each slice to a wire rack to cool.
5. Beat cream until soft peaks form. Set 1/3 of cream aside, and beat orange rind briefly into the larger portion, unti1just combined.
6. To assemble, spread orange cream over two of the meringues. Stack on a serving plate. Spread plain cream on remaining meringue, and place on top. Halve orange slices and arrange into cream. Run a vegetable peeler down long side of chocolate bar to make curls, quantity to taste, and put on top with Easter eggs.
Title: Chocolate Macarons
Ingredients:
- 1 1/2 powdered sugar
- 1 cream of tartar
- 2 1/2 - 3 sugar
- 1 cocoa powder
- 4 -5
- 1 1/2 - 2
Instructions:
1. Sift powdered sugar, almond meal/flour, and cocoa powder in a large bowl and set aside.
2. Whip egg whites until foamy and until there is no more liquid remaining in the bottom of the bowl.
3. Continue whipping the egg whites while slowly incorporating the granulated sugar and cream of tartar to the whites until it makes stiff peaks and are glossy (meringue).
4. Gently incorporate the sifted mix 1/3 at a time to the meringue mixture until it has the texture of lava and looks like pudding.
5. Pipe the batter onto any baking sheet/mat into your desired size and shape (traditional macarons are shaped as circles and are about 1 to 4 inches).
6. Let the piped batter sit until it creates a skin (touch the batter and if it doesn't stick to your finger then they are ready to bake).
7. Bake for 10-20 mins and check occasionally and gently push the top of the macaron down to see if it's done (if it moves then it's not finished, but if you poke it and it stays still then they are ready).
8. Take the shells out of the oven and let it cool down (once cooled then you may take off the shells and fill it with any desired filling, I recommend a chocolate ganache).
9. Decorate or leave it be, then enjoy.
Title: Pamela's Gluten-Free Brownies
Ingredients:
- 1 1/4 sugar
- 1 cocoa powder
- 6 salt
- 1/2 egg
- 1/3 gluten-free vanilla extract
- 1 water
- 1 chocolate chips
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Mix all ingredients together until there are no lumps.
3. Pour into a greased 8" square pan.
4. Bake for 25 minutes or when a toothpick inserted in the center comes out clean.
5. Be careful not to overbake.
Title: (Chocolate And) Strawberry S'mores
Ingredients:
- 1 graham cracker
- 1/2 marshmallows
- 1 strawberry
- 1 -2
Instructions:
1. Rinse off the strawberry and gently blot with a paper towel to dry. Remove the stem and slice the strawberry to desired thickness (flat slices).
2. Break the graham cracker at the perforation into two even squares. On a microwave-safe plate or paper towel, top 1 graham cracker piece with 2-3 squares of chocolate bar.
3. Place a marshmallow upright on top of the chocolate.
4. Microwave for 15-18 seconds (until the marshmallow has fully puffed up).
5. Remove from microwave and allow marshmallow to deflate slightly (if it has shifted or begun to fall off the chocolate, use your second graham cracker piece to slide it back into place).
6. Top the marshmallow with at at least two slices of strawberry (or as much as you'd like, being careful not to overfill) and place the final graham cracker above that, pressing down gently.
7. Enjoy!
8. *Note-If making more than one s'more at a time, adjust microwave time slightly up to accommodate the number of marshmallows to puff up (watch carefully to gage).
Title: Decadent Chocolate Cake With Ganache
Ingredients:
- 1 boiling water
- 2 butter
- 1 sugar
- 2 1/4 eggs
- 4 vanilla extract
- 1 1/2 all-purpose flour
- 2 3/4 baking soda
- 2 baking powder
- 1/2 salt
- 1/2 sugar
- 10 butter
- 1 confectioners' sugar
- 2 milk
- 1 vanilla extract
- 4
- 1/2
- 1/4
- 2
- 3/4
Instructions:
1. In a small bowl, combine cocoa and water; set aside.
2. In a large mixing bowl cream butter and sugar until light and fluffy.
3. Add eggs, one at a time, beating well after each addition.
4. Beat in vanilla.
5. Combine the flour, baking soda, baking powder, and salt; add to creamed mixture alternately with cocoa mixture, beating well after each addition.
6. Pour into three greased and floured 9" round baking pans.
7. Bake at 350 for 25-30 minutes, or until a toothpick inserted near the center comes out clean.
8. Cool for 10 minutes before removing from pans to wire racks to cool completely.
9. For Ganache, place chocolate in a small bowl.
10. In a small heavy saucepan over low heat, bring cream and sugar to a boil.
11. Pour over chocolate; whisk gently until smooth.
12. Refrigerate for 35-45 minutes or until ganache begins to thicken, stirring occasionally.
13. For frosting, in a large mixing bowl beat butter until fluffy.
14. Add confectioners sugar, cocoa, milk, and vanilla; beat until smooth.
15. Place one cake layer on a serving plate; spread with 1 cup of frosting.
16. Top with second layer and one cup ganache and sprinkle with 1/2 cup almonds.
17. Top with third layer, frost top and sides of cake.
18. Warm ganache until pourable; pour over cake, allowing some to drape down the sides.
19. Sprinkle with remaining almonds.
20. Refrigerate until serving.