lumicero/recipes-ing2inst huggingface dataset:
Title: Woolworth’s German Sweet Chocolate Cake
Ingredients:
- 4 boiling water
- 1/2 butter
- 1 sugar
- 2 eggs
- 4 butter
- 2 flour
- 2 1/2 baking soda
- 1 salt
- 1/2 buttermilk
- 1 evaporated milk
- 1 sugar
- 1 1/2 butter
- 5 vanilla
- 3/4 angel flake coconut
- 1 1/2 pecans
- 2
- 1 1/2
Instructions:
1. Preheat oven to 350 degrees. Grease and flour 3 9-inch round cake pans
2. (or 2 larger cake pans).
3. Line bottom of pans with buttered parchment paper or foil.
4. Melt chocolate in boiling water. Stir and cool.
5. Cream butter and sugar. Add yolks, one at a time, beating well after each yolk.
6. Blend in vanilla and chocolate.
7. Mix flour with soda and salt. Add alternately with buttermilk to chocolate
8. mixture, beating after each addition until smooth.
9. Beat egg whites until soft peaks form. Gently fold beaten egg whites into
10. the chocolate batter mixture.
11. Divide batter between prepared pans.
12. Bake for 30 to 35 minutes, but check on cakes earlier, especially if using
13. 3 pans.Cool in pans for 5 minutes before turning out on racks to cool. Frost
14. with Coconut Pecan Frosting (recipe below).
15. Frosting directions:
16. Combine milk, sugar, yolks, butter and vanilla in saucepan.
17. Cook and stir over medium heat until it thickens, about 12 minutes.
18. Stir in coconut and nuts. (An electric mixer works for this part.) Cool until
19. it’s thick enough to spread, beating occasionally.
20. Makes about 3 ~ cups, more than enough to fill and frost a 9-inch 3-layer cake.
21. It will run off, so make sure it’s cool.
Title: Perfect Chocolate Buttercream Frosting
Ingredients:
- 6 butter
- 2 2/3 confectioners' sugar
- 1/3 milk
- 1/2 vanilla
- 3/4
- 1/3
- 1
Instructions:
1. In a medium-sized bowl, beat the butter till creamy.
2. Add the confectioners sugar and cocoa alternately with the milk.
3. Beat to spreading consistency--additional milk may be needed; add sparingly.
4. Beat in the vanilla.
Title: Rose Water Marinated Strawberries
Ingredients:
- 5 strawberries
- 3 rose water
- sugar
Instructions:
1. Stir the sugar into the rose water till completely dissolved.
2. Toss the quartered strawberries with the rose water mixture.
3. Refrigerate, covered for at least 3 hours, but not more than 6 hours. Gently stir from time to time.
4. Bring to room temperature before serving.
Title: Easy Microwave Baked Custard
Ingredients:
- 1 3/4 milk
- 3 eggs
- 1/3 sugar
- 1/8 salt
- 1 vanilla
Instructions:
1. Place milk in a 2 cup microwavable cup. Microwave on High for 4 to 5 minutes or until steaming. Let cool.
2. Mix together remaining ingredients in a 1 1/2 quart microwable casserole dish until well blended.
3. Pour milk into egg mixture and stir.
4. Cover with plastic wrap or tight fitting lid.
5. Micowave on Low (30% - 40%) for 14 to 16 minutes or until mixture thickens to desired consistency.
6. Remove cover immediately and allow to cool to room temperature.
Title: Jeweled Jelly Belly Nests
Ingredients:
- 6 salt
- 1 cream of tartar
- 1 1/2 sugar
- 1/2 jelly beans
- 1 1/2
- 4
Instructions:
1. Preheat oven to 170 degrees F.
2. Line a baking sheet with parchment paper.
3. Using a round cookie cutter or a small can, trace the outline of a 3 ½ inch to 4 inch circle, for 10 circles. Set aside.
4. In the clean, dry mixing bowl of an electric mixer, beat egg whites, salt and cream of tartar, until soft peaks form.
5. With the mixer running, add almond extract and gradually add sugar.
6. Beat until stiff and glossy.
7. Spoon about ¾ cup meringue onto parchment lined baking sheet, using tracing lines as a guide for size.
8. With a large spoon make an indentation in each meringue mount to form a nest.
9. Gently press jelly beans into sides of meringues.
10. Bake for 2 ½ hours at 170 degrees F, or until hard.
11. Fill with jelly beans and assorted Easter candies.
12. Or for an elegant dessert, fill meringue nests with small scoops of pastel sherbets, serve immediately.
Title: Party Brownies
Ingredients:
- 1/2 salted butter
- 1 sugar
- 4 eggs
- 1 vanilla
- 1 1/2 all-purpose flour
- 1 baking powder
- 1/2 salt
- 1/4 walnuts
- 1/2 butter
- 6 milk
- 6 sugar
- 1 vanilla extract
- 1/2
- 1
Instructions:
1. BATTER:
2. Preheat the oven to 350F Grease a 15 1/2 x 10 1/2 x 1" jellyroll pan and set aside.
3. Cream together the butter and sugar until light and fluffy. Beat in the eggs and vanilla, blend well. Stir in chocolate syrup.
4. Sift together flour, baking powder and salt. Stir into the chocolate mixture. Fold in the walnuts. Pour into the prepared pan.
5. Bake for 18 to 22 minutes or until done. Cool in pan on a rack.
6. ICING:
7. Combine the butter, milk and sugar in a saucepan. Bring to a boil; boil 30 seconds.
8. Remove from heat. Stir in the chocolate chips and vanilla until mixture thickens slightly.
9. Spread over brownies, then immediately cut into 2-1/2 x 1-1/2 inch bars.
Title: Raspberry Coeur a La Creme
Ingredients:
- 10 frozen raspberries in light syrup
- 1 skim milk
- 1 unflavored gelatin
- 8 sugar
- 1/2 cornstarch
- 8 fresh raspberry
- 2
Instructions:
1. Drain the raspberries and reserve the syrup. set aside.
2. combine the milk and 2 tsp of syrup in small saucepan. Sprinkle gelatin over the mixture. Let stand 1 minute. cook over low heat until the gelatin dissolves, stirring constantly. Remove from heat and let cool.
3. Postion knife blade in food processor. Add the cheese, sugar, yogurt, and gelatin mix; process until smooth. Pour mix in a 4 cup heart shaped mold coated with cooking spray. Cover and chill until firm.
4. Combine remaining raspberry syrup and corn starch in a small nonaluminum saucepan; stir with wire whisk until well blended. Bring to a boil; cook over medium heat until thickened, stirring constantly. Gently stir in reserved raspberries; cover and chill. Unmold Gelatin mix onto serving platter. Garnish with fresh raspberries if desired Serve with raspberry sauce.
Title: Cookie Croutons
Ingredients:
- 3/4 unsalted butter
- 1 granulated sugar
- 2 granulated sugar
- 6 pure vanilla extract
- 1 all-purpose flour
- 3 all-purpose flour
- 2 salt
- 3/4
Instructions:
1. Preheat the oven to 350 degrees F.
2. Cream the butter and sugar in the bowl of an electric mixer fitted with a paddle, on medium speed, scraping down the sides of the bowl as necessary. Cream the mixture until it is smooth and fluffy.
3. Add the egg yolks 1 at a time, mixing in between each addition. Scrape down the sides of the bowl. Beat for 1 minute and add the vanilla.
4. Combine the flour and the salt in a medium-size mixing bowl. Mix well. Add the flour mixture to the butter mixture and mix on low speed until it is fully incorporated. Increase the speed to medium and mix until the batter is thick and creamy, about 2 minutes. Scrape down the sides of the bowl and the paddle.
5. If you decide to make cookies and then use the scraps to make the croutons, you would prepare the cookies like this: Lightly flour a flat surface. Using a rolling pin, roll out the dough to 1/4-inch thick. Cut the dough into the desired shapes. Line a baking sheet with parchment or waxed paper. Place the cookies on the baking sheet about 2 inches apart. Bake until lightly golden, about 20 minutes. Remove the cookies from the oven and let cool completely in the pan. Remove the cookies from the pan using a spatula.
6. If you want to skip the cookies and go straight for the croutons, just pinch off small balls of dough and form them into cube crouton shapes, about the size of a sugar cube. Line a baking sheet with parchment or waxed paper. Bake until lightly golden. Since they are so small, it doesn't take long, only about 10 minutes. I do suggest watching them though, to make sure they don't get over cooked. Once they're done, remove them from the pan and let them cool.
7. Use for topping over ice cream, pie, pudding -- whatever sparks your fancy!
Title: Very Vanilla Cupcakes
Ingredients:
- 2 1/2 flour
- 1 baking powder
- 1/2 salt
- 1 butter
- 1 3/4 sugar
- 4 eggs
- 1 vanilla extract
- 1 milk
Instructions:
1. Preheat oven to 350*F.
2. Grease and flour 24 standard-size muffin cups, or line with paper wrappers; set aside.
3. Whisk together the flour, baking powder, and salt; set aside.
4. In a large bowl, using an electric mixer on high speed, cream the butter until light and fluffy.
5. Gradually add the sugar; continue beating until very light and fluffy.
6. Reduce mixer speed to medium; beat in the eggs, 2 at a time, then the vanilla.
7. Reduce mixer speed to low; alternately beat in the flour mixture with the milk, just until blended.
8. Spoon the batter into the prepared cups; bake for 20-25 minutes, until the tops are soft but springy.
9. Cool 5-10 minutes in the tins on a wire rack; carefully invert and cool completely.
10. Frost as desired.
11. *For a more intense vanilla flavor, make vanilla sugar: bury a halved vanilla bean in a container of granulated sugar; cover tightly and let stand for a few days to let the flavor develop.
12. Stir every so often.
13. *.
Title: Run for the Roses Pie
Ingredients:
- 1 eggs
- 2 all-purpose flour
- 1/2 sugar
- 1/2 brown sugar
- 1/2 butter
- 3/4 walnuts
- 1 pecans
- 1/2
Instructions:
1. Beat eggs in large mixing bowl on high speed until foamy.
2. Beat in flour,sugar and brown sugar and then butter.
3. Stir in chocolate chips and nuts.
4. Spoon into pie shell.
5. Bake in 325 degree oven 55 -60 minutes until knife inserted halfway comes out clean.
6. Cool on wire rack.
Title: Almond-Cinnamon Cookies
Ingredients:
- 3/4 butter
- 1 1/2 sugar
- 1/2 baking soda
- 1/2 cream of tartar
- 1/2 ground cinnamon
- 1 egg
- 1 vanilla
- 1/2 all-purpose flour
- 2 butter
- 2 powdered sugar
- 1 1/2 vanilla
- 1 milk
- 2
Instructions:
1. Cookies:
2. Preheat oven to 375 degrees F. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add the sugar, baking soda, cream of tarter, and cinnamon. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in ground almonds. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
3. Shape dough into 1-inch balls, or scoop dough with a 1-inch cookie scoop. Place balls 2 inches apart on an ungreased cookie sheet. Bake about 13 minutes or until cookies are light brown. Transfer cookies to a wire rack; cool.
4. Drizzle cookies with Browned Butter Drizzle.
5. DRIZZLE:
6. In a small saucepan, heat butter over medium heat until butter turns the color of light brown sugar, stirring frequently.
7. Remove from heat. Slowly stir in powdered sugar, vanilla, and enough milk to make of drizzling consistency.
Title: Apple Crumble
Ingredients:
- 4 cooking apples
- 4 olive oil
- 1 lemon, juice and zest of
- 6 ground cinnamon
- 2 unsalted butter
- 4 all-purpose flour
- 8 porridge oats
- 5
- 1
Instructions:
1. Preheat the oven to 400°F
2. Peel and core the apples and cut into large chunks.
3. Heat the oil in a saucepan, add the lemon zest and juice, 6oz sugar, cinnamon and then add the apples.
4. Cook for 5 mins to soften slightly.
5. Tip into a large baking dish roughly 10in square.
6. Place the cold butter and flour into a food processor and blitz until you have fine breadcrumbs.
7. Tip into a bowl and stir through the sugar carefully. Spoon over the top of the stewed apples and sprinkle over the oats.
8. Bake in the preheated oven for 30-40 mins or until well-browned. Serve with custard and/or ice cream.
Title: Coconut Pineapple Pops
Ingredients:
- 1 1/2 2% low-fat milk
- 1 vanilla instant pudding mix
- 1
- 14
Instructions:
1. In a blender, combine milk,pineapple, pineapple juice, and extract. Cover and blend until smooth.
2. Pour into a bowl, and whisk in the pudding mix for 2 minutes.
3. Pour 1/4 cup into each cup or mol;d, and insert popsicle sticks.
4. Freeze until firm.
Title: Extra Chocolaty Fudge Pie
Ingredients:
- 1/2 water
- 1 cornstarch
- 3 sweetened condensed milk
- 1 eggs
- 2 butter
- 1/4 salt
- 1/8 pecan halves
- 1
Instructions:
1. In a small bowl, combine the water and cornstarch; set aside.
2. In a medium saucepan, melt the chocolate in the sweetened condensed milk over low heat, stirring occasionally.
3. Add the cornstarch mixture, eggs, butter, and salt; mix until smooth. Remove from the heat and add the pecan halves, if desired; mix well and pour into the crust.
4. Bake for 30 to 35 minutes, or until a knife inserted in the center comes out clean. Allow to cool on a wire rack then cover and chill for at least 2 hours before serving.
Title: Mixed Berry Mousse
Ingredients:
- 4 cream cheese
- 2/3 sugar
- 1 berries
- 1
Instructions:
1. Puree berries.
2. With a mixer blend cream cheese, sugar and berry puree.
3. In a separate bowl whip the cream.
4. Fold into berry mixture.
Title: Toffee Bread Pudding With Cinnamon Toffee Sauce
Ingredients:
- 3 milk
- 4 eggs
- 3/4 sugar
- 3/4 Splenda sugar substitute
- 2 ground cinnamon
- 3/4 vanilla extract
- 1/2 salt
- 6 - 6 1/2 ground cinnamon
- 1
- 3/4
- 1/3
- 1/8 - 1/4
Instructions:
1. Preheat oven to 350°F.
2. Grease 13"x9"x2" baking pan.
3. In a large bowl, whisk together the milk, eggs, sugar, cinnamon, coffee, vanilla and salt.
4. Stir in bread cubes, coating completely with liquid.
5. Let soak for 10 minutes.
6. Stir in 1/2 cup toffee bits.
7. Pour into greased pan.
8. Sprinkle remaining toffee bits on top.
9. Bake until surface is set (40-45 minutes).
10. Let cool 30 minutes.
11. Combine sauce ingredients in a medium saucepan, and cook over low heat, stirring constantly, until toffee melts and mixture is well blended (makes about 2/3 cup sauce).
12. Cut pudding into squares, top with sauce and serve with ice cream.
Title: Easy-Bake Oven Cake Using Commercial Cake Mixes
Ingredients:
- 3 milk
- 1
Instructions:
1. Grease and flour pan.
2. Mix cake mix and milk until smooth. Pour into pan.
3. Bake in preheated Easy-Bake Oven about 15 minutes.
Title: Dream Whip Butter Frosting
Ingredients:
- 1/3 milk
- 1 vanilla
- 1 confectioners' sugar
- 1 milk
- 2 butter
- 3
Instructions:
1. Combine 1/3 cup milk, vanilla, and Dream Whip in large bowl.
2. Add half of sugar; blend well. Whip rapidly until thickened–about 2 minutes.
3. At medium speed alternately add remaining sugar and milk; beat after each addition.
4. Add butter, 1 tablespoon at a time, beating well.
5. Makes 2 3/4 cups, enough for 8- or 9-inch layer cake or 24 cupcakes.
6. LEMON OR ORANGE BUTTER FROSTING.
7. Prepare as above; omit vanilla and substitute 2 tablespoons lemon or orange juice for the 2 tablespoons milk. Add 1 teaspoon grated lemon or orange rind after beating in butter.
Title: Chocolate Ricotta-Filled Pears
Ingredients:
- 1 low-fat ricotta cheese
- 1/2 powdered sugar
- 1 vanilla
- 1/2 pears
- 2
- 1
- 3
- 2
Instructions:
1. In a medium bowl beat the ricotta cheese, powdered sugar, cocoa powder, and vanilla with an electric mixer on medium speed until combined. Stir in chocolate pieces and the shredded orange peel. Set aside.
2. Peel the pears; cut in half lengthwise and remove the cores. Remove a thin slice from the rounded side of each pear half so the halves will sit flat. Brush the pears all over with orange juice.
3. To serve, place the pear halves on 6 dessert plates. Spoon the ricotta mixture on top of the pears and sprinkle with almonds. If desired, garnish with orange curls.
Title: Creamy Rice Pudding
Ingredients:
- 1 arborio rice
- 3 brown sugar
- 1/2 vanilla extract
- 1/4 raisins
- 1 cinnamon
- 1/4
- 1/2
Instructions:
1. Combine the rice, whipping cream, whole milk, cinnamon and brown sugar into a large saucepan with a cover.
2. Over medium heat, bring the mixture to a boil, stirring frequently. Once its boiling, turn the heat down to a simmer, and cover the pudding. Stir occasionally. Let this simmer for about 20 minutes.
3. After the 20 minutes, and the raisins and simmer for an additional 5 minutes until the rice is tender (I usually cook it another 15 minutes. I like how thick it gets with the extra cooking).
4. Add the vanilla just before serving.
Title: No Bake Cocoa Oatmeal Pie Crust
Ingredients:
- 1/4 flour
- 1/2 old fashioned oats
- 3/4 honey
- 1/4 salt
- 1
Instructions:
1. In food processor, combine cocoa powder, hazelnut flour, and oats. Pulse until well combined and almost smooth.
2. Add honey and salt and pulse until combined.
3. Press evenly into bottom on springform pan or 12 ramekins. Cover and refrigerate 1 hour before using.
Title: Orange Chiffon Cake
Ingredients:
- 4 cream of tartar
- 1/4 cornstarch
- 3/4 baking powder
- 2 salt
- 1 sugar
- 3/4
- 1/4
- 4
- 1
- 1/3
Instructions:
1. Beat egg whites with cream of tartar until very stiff and slightly dry.
2. In a small bowl, mix dry ingredients and make a well in the centre.
3. Pour in oil, egg yolks, orange rind and juice.
4. Beat well with mixer until smooth - about 1 minute.
5. Carefully fold egg yolk milxture into egg whites.
6. Bake in ungreased angel food or bundt pan for 45 minutes @ 350°F.
7. Invert pan until cold.
Title: 30 Minute Cobbler
Ingredients:
- 1 butter
- 1 sugar
- 4 ground cinnamon
- 1/4
Instructions:
1. Preheat oven to 375°F.
2. Lightly grease a 9x9-inch baking pan.
3. Place a layer of cookies on the bottom of the dish.
4. Crumble remaining cookies and set aside.
5. Open peaches and drain, reserving syrup.
6. Mix the peaches with half of the crumbled cookies and spoon evenly over the cookies in the baking dish and pour 3/4 cup of the reserved liquid over the top Mix together the remaining cookie crumbs, the butter, sugar and cinnamon and sprinkle over peaches and press down gently.
7. Bake for 30 minutes.
8. Let rest for 15 minutes before serving.
Title: Coffee Custard
Ingredients:
- 1 1/4 heavy cream
- 2 milk
- 2 eggs
- 1/2 sugar
- 1 1/4 very strong coffee
Instructions:
1. Preheat oven to 350*F.
2. Scald milk or cream Remove from heat.
3. Beat eggs and sugar together until foamy.
4. Add the milk or cream and the coffee and mix well.
5. Pour the mixture into individual custard cups OR one 6-cup baking dish, and set in pan of hot water in a pre-heated oven. (The water should come half-way up the sides of the dish.).
6. Bake for 35-45 minutes until a knife inserted in the centre comes out dry. (A 6-cup dish will take at least 15 minutes longer than individual custard cups.).
7. Chill at least 2 hours before serving.
Title: Chia Seed Pudding
Ingredients:
- 1/4 ground cinnamon
- 1/2 salt
- 1 maple syrup
- 1/4 vanilla extract
- 1/2
- 1 1/2
- 1/2
Instructions:
1. SIft first three ingredients together to remove clumps in the cocoa powder.
2. Add 1/2 teaspoon vanilla and 1/4 cup maple syrup and mix well.
3. Add 1/4 cup almond milk and whisk together. add remaining 1-1/4 cup almond milk and mix. Add 1/2 cup chia seeds and whisk together. Cover and Refrigerate and let set for 4 hours or over night.
Title: Milky Way Cake
Ingredients:
- 5 butter
- 1 sugar
- 2 eggs
- 4 flour
- 2 1/2 baking soda
- 1/2 buttermilk
- 1 1/4 pecans
- 1
Instructions:
1. Grease and flour an angel food cake pan.
2. Preheat oven to 325F degrees.
3. In a small pot over low heat, melt candy bars with 1/2 c of butter.
4. Cream sugar with remaining 1/2 c of butter until light.
5. Add candy and blend well.
6. Add egg yolks, one at a time, mixing well after each.
7. Dissolve baking soda in buttermilk and add alternately with flour to candy mixture, ending with flour.
8. Beat egg whites to stiff peaks and fold into candy mixture with chopped pecans.
9. Bake for 1 hour, 10 minutes.
10. Cool on a rack.
Title: Gooey Butter Cake
Ingredients:
- 18 1/2 egg
- 1 water
- 1 margarine
- 1/2 cream cheese
- 8 eggs
- 2 powdered sugar
- 1
Instructions:
1. Mix together first four ingredients. Press in 9x13 baking dish.
2. Mix next three ingredients. Pour over top.
3. Bake 350 degrees for 40-45 minutes.
Title: Quick and Easy Citrus Buttercake
Ingredients:
- 1/2 butter
- 2 margarine
- 1 eggs
- 1/2 self raising flour
- 1 plain flour
- 1 lemon rind
- 1/3
Instructions:
1. Preheat oven to 190 degrees.
2. Grease a 20cm ring tin.
3. Place all ingredients into a small mixer bowl.
4. Mix on low speed until ingredients are blended together.
5. Beat on medium speed for 2 minutes.
6. Spoon batter into a greased ring tin.
7. Bake in preheated 190 degree oven for 35 - 40 minutes.
8. Cool slightly in tin then iturn out onto wire rack.
9. When cold. dust with icing sugar and serve buttered if desired.
Title: Amy's Strawberry Jam Puffs
Ingredients:
- 8 puff pastry
- 190 milk
Instructions:
1. Pre-heat oven to 200c (or whatever the pastry packet recommends).
2. Cut the puff pastry into 8 equal-sized pieces (keep them rectangular).
3. put a teaspoonful or so of jam in the middle of each pastry rectange.
4. fold up two opposite corners of the pastry and join in the middle (like a danish). You'll also need to curl up the other two corners of the pastry because otherwise when the pastry puffs up the jam will get pushed off onto the baking tray.
5. Place on a baking tray (I like to grease with some 1-cal cooking spray) and brush the top of each pastry with milk/egg.
6. Bake for approximately 10-15 mins or until the pastry is puffed and golden.
7. Cool for a few minutes before serving (because the jam gets HOT).
Title: Lemon Loaf
Ingredients:
- 1 1/2 flour
- 1 baking powder
- 1/2 salt
- 1/2 shortening
- 1 1/2 sugar
- 2 eggs
- 4 lemons
- 1/2 milk
Instructions:
1. Grate rind of 2 lemons.
2. Squeeze 4 lemons into glass bowl, stir in 1/2 cup sugar till disolved. Set aside.
3. Combine flour, baking powder and salt in a bowl.
4. Cream shortening in another bowl, beat in 1 cup sugar gradually.
5. Add eggs to shortening and beat well. Stir in lemon rind.
6. Blend in dry mixture alternately with milk.
7. Mix till smooth.
8. Pour into greased loaf pans.
9. Bake at 350 degrees for 1 hour.
10. Test with tooth pick.
11. Remove from oven and immediately drizzle lemon/sugar glaze over each loaf.
12. Let cool 10 minutes. And remove form pans.
13. Allow to cool completely before slicing.
Title: Pineapple Upside Down Cake - Easy Way
Ingredients:
- 1/4 margarine
- 1/2 brown sugar
- 1 pineapple slices
- 1 maraschino cherries
- 1 eggs
- 3 water
- 1/3
Instructions:
1. Melt 1/2 stick margarine in a 9 X 9 baking pan.
2. Add brown sugar and stir until mixed.
3. Place canned pineapple slices over mixture.
4. If desired, add maraschino cherry half or a nut in the center of the slice.
5. Using the pineapple juice as the liquid, stir up a box of yellow cake mix according to the box directions and pour over all.
6. Bake according to box directions or until it looks done and brown.
7. Go around the edge with a knife, then place a large platter over the cake and invert so that pineapple slices are on top.
8. Scoop out anything left in pan and add to cake. Serve with whipped topping if desired.
Title: Chocolate Idiot Cake (Flourless Chocolate Cake)
Ingredients:
- 10 chocolate
- 7 butter
- 5 eggs
- 1 sugar
Instructions:
1. Preheat the oven to 350F (175C).
2. Butter a 9-inch (23 cm) springform pan* and dust it with cocoa powder, tapping out any excess. If you suspect your springform pan isn’t 100% water-tight, wrap the outside with aluminum foil, making sure it goes all the way up to the outer rim.
3. Melt the chocolate and butter in a double boiler (or microwave), stirring occasionally, until smooth. Remove from heat.
4. In a large bowl, whisk together the eggs and sugar, then whisk in the melted chocolate mixture until smooth.
5. Pour the batter into the prepared springform pan and cover the top of the pan snugly with a sheet of foil. Put the springform pan into a larger baking pan, such as a roasting pan, and add enough hot water to the baking pan to come about halfway up to the outside of the cake pan.
6. Bake for 1 hour and 15 minutes. You’ll know the cake is done when it feels just set, like quivering chocolate pudding. If you gently touch the center, your finger should come away clean.
7. Lift the cake pan from the water bath and remove the foil. Let cake cool completely on a cooling rack.
8. Serve thin wedges of this very rich cake at room temperature, with creme anglaise, ice cream, or whipped cream.
9. Storage: This Chocolate Idiot Cake can be wrapped and chilled in the refrigerator for 3-5 days.