lumicero/recipes-ing2inst huggingface dataset:
Title: Easy Plum Cake
Ingredients:
- 1/2 canola oil
- 1/2 unsweetened applesauce
- 2 sugar
- 1 plum baby food
- 2 cinnamon
- 2 baking soda
- 1 eggs
- 1/2 walnuts
- 3 cream cheese
- 1 milk
- 3 vanilla
- 1 salt
- 1 powdered sugar
- 1/8
- 2 1/2
Instructions:
1. Combine first nine ingredients in a large bowl and beat with electric mixer for three minutes.
2. fold in nuts.
3. pour into a greased bundt.
4. bake at 325 degrees for 1 hour 15 minutes.
5. cool and ice.
6. To make icing beat together Cream cheese, vanilla, milk and salt.
7. gradually add powdered sugar and beat until creamy.
Title: Pineapple Tatin
Ingredients:
- 1 unsalted butter
- 1/2 fresh pineapple
- 1 soft brown sugar
- 1 ground cinnamon
- 1 honey
- 6
- 1 -2
Instructions:
1. Preheat oven to 425ºF.
2. Gently melt the butter in a small ovenproof frying pan and sauté the pineapple with the sugar and cinnamon for 3-4 minutes.
3. When the pineapple begins to color, add the honey and heat for 1-2 minutes more.
4. Line the pan with rolled puff pastry, trimming the edges to fit.
5. Bake in oven 10-12 minutes or until golden.
6. Remove the tatin from the oven and turn onto a serving plate.
7. Sprinkle with almonds and enjoy!
Title: Peanut Butter Cupcakes With Chocolate Ganache Icing
Ingredients:
- 1/4 peanut butter
- 6 unsalted butter
- 1 pure vanilla extract
- 1 1/2 dark brown sugar
- 2 eggs
- 2 flour
- 2 baking powder
- 1/2 salt
- 3/4 milk
- 8 bittersweet chocolate
- 1 heavy cream
- 2 unsalted butter
- 2 light corn syrup
Instructions:
1. Preparing the cupcakes:
2. Preheat oven to 375.
3. Line a muffin tin with paper cups or spray with non-stick cooking spray.
4. Cream the peanut butter, butter, and vanilla in a large bowl until well mixed.
5. Gradually add the sugar to the mixture, beating until light and fluffy, about 3 minutes.
6. Add eggs one at a time, beating until incorporated.
7. In a separate bowl, sift the flour, baking powder, and salt together.
8. In three alternating batches, add the sifted ingredients and the milk to the batter.
9. Scrape down the sides of the bowl in between additions.
10. Beat until incorporated.
11. Fill the paper cups until just below the rim.
12. Place in the oven and bake for 20 minutes or until a toothpick inserted into cupcakes comes out clean.
13. Do not overbake, check after 15 minutes.
14. Remove from the oven and cool for 10 minutes in the pan before transferring cupcakes to wire racks to cool completely.
15. Preparing the icing:
16. Place the chocolate in a medium bowl and set aside.
17. In a heavy 1 quart saucepan, using a wooden spoon, combine the cream, butter, and corn syrup and cook over medium heat until hot but not boiling (little beads will form on the sides of the pot).
18. Pour the cream over the chocolate and stir until blended.
19. Let the ganache cool for 15-20 minutes.
20. One by one, carefully dip the top of each cupcake into the ganache.
21. Let the excess ganache drip off before flipping the cupcakes to an upright position.
22. If you prefer a traditional frosting, once the frosting has reached room temperature, cover and refridgerate for 30-45 minutes.
23. Remove, uncover and whip until creamy.
Title: Torte Bohème (Kosher for Passover)
Ingredients:
- 2 ground walnuts
- 2 bittersweet chocolate
- 8 cream of tartar
- 1/2 sugar
- 1 salt
- 5 vanilla
- 1 brewed coffee
- 1 sugar
- 4 vanilla
- 1/4 butter
- 3
- 1/2
- 1
- 1 1/2
Instructions:
1. Place oven rack in middle position and preheat oven to 350 degrees.
2. Line a 15 x 10 pan with waxed paper and butter the paper.
3. Mix grated chocolate into ground nuts; set aside.
4. Beat 8 egg whites with cream of tartar in a bowl with an electric mixer at medium high speed until they form soft peaks. Add 1/2 cup sugar a little at a time, beating until white just hold stiff peaks. Set aside.
5. Cream together 5 of the egg yolks, ½ cup sugar, salt and vanilla. Add nut mixture. Fold in one third of whites to lighten batter. Then fold batter into remaining whites gently but thoroughly.
6. Pour batter into pan, smoothing top, and bake about 20=25 minutes, until a toothpick inserted into center comes out clean.
7. Cool in pan on a rack 15 minutes, then run a thin sharp knife between cake and side of pan. Remove side of pan and cool cake completely. Invert cake onto rack and run knife between cake and bottom of pan to remove bottom, then flip onto a plate. When fully cool, cover and refrigerate so that the cake can firm up for a day or so.
8. Make the Bittersweet Mocha Icing, as follows.
9. Melt chocolate and coffee in a double boiler over very low heat; simmer over very low heat, stirring constantly until very thick (about 10-15 minutes). Let this mixture cool to room temperature.
10. Cream 3 yolks, sugar and vanilla; pour into cooled chocolate mixture. Add butter and beat until thick. Spread over top of cooled cake.
Title: Tiffany's Chocolate Sheet Cake
Ingredients:
- 4 water
- 1 margarine
- 1 sugar
- 2 flour
- 2 salt
- 1/2 baking soda
- 1 eggs
- 2 sour cream
- 8 margarine
- 4 milk
- 1/2 powdered sugar
- 6 vanilla
- 2 -3
- 1
Instructions:
1. Bring to boil the cocoa, water, and margarine.
2. Remove from heat
3. Add sugar, flour, salt, and baking soda
4. Mix by hand until blended well.
5. Beat in eggs.
6. Add sour cream.
7. Bake at 375°F in a shallow 9x13 pan for 22-25 minutes or until toothpick comes out dry.
8. While cake is baking prepare the icing as follows.
9. Bring to boil cocoa, margarine, and milk.
10. Remove from heat.
11. Add powdered sugar to desired consistency. Icing should pour like pancake batter.
12. Add vanilla and nuts.
13. Pour over warm cake
14. Allow to cool, then brace yourself!
Title: Diabetic, Low-Fat Chocolate Grand Marnier Trifle
Ingredients:
- 1 fat-free chocolate flavor instant pudding and pie mix
- 2 vanilla
- 1 1/2 fresh raspberries
- 1 1/2 sugar
- 1 Grand Marnier
- 6 cocoa powder
- 1/4
- 1
- 1 1/2
Instructions:
1. Prepare the pudding mix according to package directions, using the evaporated milk and adding the vanilla.
2. Refrigerate to set.
3. Mix together the raspberries and sugar and set aside.
4. Spread some jam on one side of the cake slices.
5. Sprinkle with Grand Marnier.
6. In a small trifle bowl or glass dish, press the cake slices so they show up against the outside of the bowl.
7. Add some raspberries to the bowl.
8. Add some of the pudding.
9. Layer on more fruit and pudding.
10. Top entire pudding with whipped topping.
11. Sprinkle with cocoa powder to serve.
Title: Wacky Cake
Ingredients:
- 1 1/2 flour
- 1 sugar
- 1/2 baking soda
- 1/2 salt
- 1/4 vanilla
- 1 vinegar
- 1 olive oil
- 1/2 water
- 1
- 1/3
Instructions:
1. Preheat oven to 350°F
2. In an 8 x 8 ungreased pan, mix all the ingredients.
3. Bake 25 minutes.
4. Cool.
5. Store at room temperature, covered.
Title: Flourless Chocolate Scandinavian Cake
Ingredients:
- 12 butter
- 1/3 milk
- 1/3 sugar
- 1/3 baking powder
- 7/8 eggs
- 1
- 4
Instructions:
1. Preheat Oven to 350 Degrees.
2. Grease a 9 inch cake tin.
3. Break Chocolate into small pieces and melt it with butter and milk over water.
4. Beat the egg yolks and half the sugar.
5. Fold in melted butter and chocolate mixture.
6. Fold in ground almonds and baking powder.
7. Beat egg whites until frothy by using an electric mixer; gradually add the remaining sugar, beating until stiff peaks form.
8. Fold in the beated egg whites.
9. Bake at 350 degrees until wooden pick inserted in the center comes out clean, Approximately 40 minutes. Please note that cakes of this type will collapse and look like a pie.
10. Serve with Whipped cream then you might want to dust with Cocoa powder.
11. For a spicy Flavor you may add 1 teaspoon of ground cinnamon with the almonds.
12. To enhance the almond flavor you might want to add 1/4 teaspoon of Almond Extract.
Title: Debbie's Banana Pudding
Ingredients:
- 14 sweetened condensed milk
- 1 1/2 cold water
- 3 1/2 instant banana pudding mix
- 4 Cool Whip
- 24 bananas
- 3
Instructions:
1. Dip bananas in lemon juice to keep from turning brown.
2. In large mixing bowl combine sweetened condensed milk and water.
3. Add pudding mix.
4. Beat until well blended.
5. Chill 5 minutes.
6. Fold in Cool Whip and bananas.
7. Line bottom of 2½ quart serving bowl with Vanilla Wafers.
8. Pour banana pudding over Vanilla Wafers.
9. Stand additional Vanilla Wafers up around sides of bowl.
10. Crumble Vanilla Wafers over top.
11. Chill thoroughly.
12. Refrigerate leftovers.
Title: Bananas Flambe
Ingredients:
- 2 bananas
- 3 butter
- brown sugar
- dark rum
- light rum
Instructions:
1. Take 2 ripe, but not soft bananas and cut in half, then split lengthwise. Melt a few Tablespoons butter over medium heat. Add 2-3 Tablespoons brown sugar and stir.
2. Add bananas.
3. Cook until fairly warm and starting to soften (about 1 min.). Flip bananas and allow to cook an additional 30 seconds.
4. Add rum to taste, and swirl in pan a bit. Allow to thicken slightly, remove from heat and serve.
Title: Date Filled Oatmeal Cookies
Ingredients:
- 2 butter
- 2 margarine
- 1 brown sugar
- 4 milk
- 4 all-purpose flour
- 5 rolled oats
- 1 baking powder
- 1/2 salt
- 1/3 dates
- 2/3 granulated sugar
- water
Instructions:
1. Cream butter and sugar together well.
2. Slowly mix in milk.
3. Add remaining ingredients.
4. Mix well.
5. Chill for 1 hour.
6. Roll out fairly thin on lightly floured board.
7. Cut into 2 1/2-inch rounds.
8. Place on ungreased baking sheets.
9. Bake in 350°F oven for 8-10 minutes.
10. Cool.
11. Fill with Date Filling, to form a sandwich.
12. For date filling: combine dates, sugar and water in saucepan.
13. Bring to a boil.
14. Simmer, stirring often, until mushy and thickened.
15. Add more water if too dry, or simmer longer if too runny.
16. Cool and spread between cookies.
Title: Snickerdoodle Bean Cake (No Sugar)
Ingredients:
- 1 great northern beans
- 4 eggs
- 1 salt
- 1 baking powder
- 1 cinnamon
- 1 vanilla extract
- 2 olive oil
- 3/4 Splenda granular
- 2 whole wheat flour
Instructions:
1. Preheat oven to 400. Spray a 11x7 baking pan with nonstick cooking spray.
2. Combined the beans and eggs in a blender until smooth and well blended. Add the rest of ingredients and blend again.
3. Poured into prepared pan. You can add sprinkled cinnamon/Splenda over the top, but I don't think you need to if the spices are in the batter. Bake for about 25 minutes, or until a toothpick inserted in the center comes out clean.
4. Variation: The batter can also be use to make muffins.
Title: Fluffy White Frosting/Icing
Ingredients:
- 1 instant white chocolate pudding and pie filling mix
- 1/3 milk
- 1
Instructions:
1. In a large bowl mix the pudding mix with 1/3 cup cold milk until blended.
2. Stir in the Cool Whip topping until combined.
Title: Eggnog Thumbprints
Ingredients:
- 3/4 butter
- 1/2 sugar
- 1/4 brown sugar
- 1 egg
- 1/2 vanilla
- 1/4 salt
- 2 all-purpose flour
- 1/4 butter
- 1 powdered sugar
- 1 rum
Instructions:
1. In a large mixer bowl beat 3/4 cup butter till softened. Add sugar and brown sugar and beat til fluffy. Add egg, vanilla, and salt and beat well. Add flour and beat til well mixed. Cover and chill about 1 hour or till easy to handle.
2. Shape into 1-inch balls. Place 2 inches apart on an ungreased cookie sheet. Press down centers with thumb. Bake in a 350 degree oven about 12 minutes or till done. Remove and cool.
3. For filling, in a small mixer bowl beat 1/4 cup butter til softened. Add powdered sugar and beat till fluffy. Add rum and beat well. Spoon about 1/2 teaspoon filling into center of each cookie. Sprinkle with nutmeg. Chill till filling is firm. Makes about 50.
4. *You may substitute 1 tablespoon milk and 1/4 teaspoon rum extract for the rum.
Title: Chunky Peanut, Chocolate, and Cinnamon Cookies
Ingredients:
- 2 all-purpose flour
- 1 baking soda
- 1 salt
- 1/2 ground cinnamon
- 3/4 unsalted butter
- 1/2 light-brown sugar
- 1 granulated sugar
- 1/2 eggs
- 2 pure vanilla extract
- 1 1/2 chocolate
- 2/3 vanilla ice cream
- 2
Instructions:
1. Preheat oven to 350 degrees. Whisk together flour, baking soda, salt, and cinnamon in a medium bowl. Put butter and peanut butter in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until combined, about 2 minutes. Add sugars; mix 2 minutes. Mix in eggs. Gradually add flour mixture; mix until just combined. Fold in chocolate chips, peanuts, and vanilla with a mixing spoon until well distributed. Refrigerate dough until it is slightly firm, 15 minutes.
2. Roll dough into 1-inch balls. Space balls 2 to 3 inches apart on baking sheets lined with parchment paper. Flatten slightly. Bake until just golden, about 13 minutes. Transfer cookies to wire racks to cool. Serve with ice cream.
Title: Baked Candied Apples
Ingredients:
- 4 apples
- 3 sugar
- 1 1/2 ground cinnamon
- 4 cinnamon sticks
- 1/4 red currant jelly
- 2 red currant jelly
- 1 apple cider
Instructions:
1. Heat oven to 375 degrees. Core apples from the stem end, leaving the base intact to form a well. Peel apples halfway down from the top and arrange in a shallow baking dish. Mix together sugar and ground cinnamon; sprinkle over apples. Place a cinnamon stick inside each apple.
2. In a small pan over medium heat, combine jelly and cider; heat, stirring, until jelly has melted. Drizzle over apples and bake, basting occasionally, for 40 minutes or until apples are tender. Serve hot, with vanilla ice cream, if desired.
Title: Toasted Coconut Flan
Ingredients:
- 1 sugar
- 1/4 water
- 2 coconut milk
- 1 sweetened condensed milk
- 3 eggs
- 1 lime
- 1/4 unsweetened flaked coconut
Instructions:
1. Preheat oven to 325 degrees F.
2. In a heavy saucepan over high heat combine the sugar with 1/4 cup of water. Stir just to combine. Simmer until the mixture has reached a deep amber color. Pour immediately into a 9-inch cake pan, swirling to completely coat bottom. Set aside to cool and harden.
3. In a blender combine all the remaining ingredients except the lime zest and flaked coconut. Blend well. Add the lime zest and pulse a few times just to combine. Pour into the cake pan with the caramel. Bake in a water bath until set (the center will still be slightly wobbly), about 1 hour. Remove from the oven and let cool completely on the courter. Refrigerate for 2 hours.
4. Put the flaked coconut in a large dry skillet over medium-low heat. Let toast until the flakes become light brown, making sure to stir often. Remove from heat and let cool before garnishing the flan.
5. Run a knife around the edge of the flan. Invert it onto a large plate with room for the sauce to pool. Cut into slices, garnish each slice with a bit of the toasted coconut and serve.
Title: Cooking Light Cheesecake
Ingredients:
- 1/2 sugar
- 20 salt
- 1/8 sugar
- 3 cornstarch
- 1 1/2 light cream cheese
- 3 fat free cream cheese
- 16 vanilla extract
- 4 fresh lemon juice
- 1 eggs
- 1
- 4
Instructions:
1. Pre-heat oven to 350 degrees.
2. To prepare cheesecake, place ½ cup sugar, wafers, and a dash of salt in food processor and process until the mixture resembles sand.
3. Place one egg white in a small bowl and stir with a whisk until frothy. With the processor on, add 2 tbsp egg white through the chute, processing until blended. (Discard remaining egg white.).
4. Spray 8 inch springform pan with cooking spray, and then firmly press mixture into the bottom of the pan and slightly up the sides.
5. Bake at 350 for 10 minutes and then transfer to a wire rack to cool completely.
6. Reduce oven to 300 degrees.
7. Combine 1 ½ cups sugar, 3 tbsp cornstarch, and remaining dash salt in a large bowl. Add cheese and beat with a mixer on medium high speed until smooth.
8. Reduce mixer speed to low and add vanilla and 1 tsp lemon juice and beat until just combined. Add eggs one at a time, and beat after each addition until just combined.
9. Pour cheese mixture into prepared springform pan. Bake at 300 degrees for an hour and 15 minutes or until a 3 inch circle in the center of the cheesecake barely jiggles when the side of the pan is tapped.
10. Turn oven off and leave cheesecake in the oven for 30 minutes with the door open.
11. Remove cheesecake from oven, run a knife around the outside edge. Cool to room temperature on a wire rack. Cover and chill at least 8 hours.
Title: Lemon-scented white Cake with Milk Chocolate Frosting
Ingredients:
- 2 1/4 cake flour
- 3 baking powder
- 1/2 salt
- 8 unsalted butter
- 1 1/2 sugar
- 2 lemons, zest of
- 1/2 milk
- 1/2 lemons, zest of
- 1 1/4 heavy whipping cream
- 2 unsalted butter
- 2 bittersweet chocolate
- 4
- 20
- 4
Instructions:
1. Two 9-inch round pans, 1 1/2 to 2 inches deep, buttered and lined with buttered parchment or wax paper Set a rack at the middle level of the oven and preheat to 350 degrees.
2. Sift the cake flour, baking powder, and salt onto a piece of parchment or wax paper and set aside.
3. Use an electric mixer set at medium speed to beat the butter and sugar until light, about 3 minutes.
4. Beat in the lemon zest and extract.
5. In a bowl, whisk together the egg whites and milk.
6. Add a third of the flour mixture to the butter and sugar mixture and beat until smooth.
7. Scrape down bowl and beaters.
8. Beat in half the milk and egg white mixture until incorporated, then beat in another third of the flour mixture.
9. Scrape bowl and beaters.
10. Beat in remaining liquid until absorbed, followed by remaining flour mixture.
11. Scrape well after each addition.
12. Divide batter between prepared pans and smooth top evenly.
13. Bake for about 30 to 35 minutes, until well risen and a toothpick inserted in the center emerges clean.
14. Cool layers in pans for 5 minutes, then invert to racks to cool.
15. Peel off paper.
16. If prepared in advance, double-wrap layers in plastic wrap and chill for up to several days or freeze.
17. To make the ganache, place the pieces of zest in a saucepan and add the cream.
18. Place over low heat and bring to a simmer.
19. Remove from heat and allow to steep about 5 minutes.
20. Remove zest from cream with a slotted spoon and discard them.
21. Add butter to the cream and bring to a boil over low heat.
22. Remove from heat and add chocolates.
23. Shake pan to submerge chocolate and allow to stand 5 minutes.
24. Whisk smooth, then cool to room temperature.
25. Ganache will thicken to spreading consistency.
26. To finish, put one layer right side up on a platter or cardboard.
27. Place ganache in mixer bowl and beat until light, about 20 seconds.
28. Using an offset spatula, spread the layer with about a third of the ganache.
29. Place the other cake layer upside down on the ganache, so that the smooth bottom of the cake layer is uppermost.
30. Spread the top and sides of the cake evenly with most of the remaining ganache, but save about 1/2 to 1/3 cup to pipe decorations on top of the cake.
31. After smoothing the outside of cake, use a pastry bag fitted with a medium star tube, and pipe a series of rosettes around the top rim of the cake.
Title: Strawberry Crumble Bars
Ingredients:
- 2 Bisquick
- 1 quick-cooking oats
- 3/4 brown sugar
- 1/2 butter
- 1
Instructions:
1. Heat oven to 400º. Grease a 9x9x2 pan.
2. Mix Bisquick, oats and sugar.
3. Cut in the butter until fully mixed.
4. Press half of the bisquick mixture into the pan and spread the jam on top. Press the rest of the mixture gently on top of the jam.
5. Bake 25 to 30 minutes until lightly browned.
Title: Aloha Pineapple Squares
Ingredients:
- 2 1/2 butter
- 1/2 sugar
- 1/4 cinnamon
- 1 butter
- 1/2 icing sugar
- 1 1/2 crushed pineapple
- 2
- 1
Instructions:
1. Combine all ingredients Mix graham wafer crumbs, melted butter, sugar and cinnamon.
2. Reserve 3/4 cup of this mixture for topping.
3. Press the rest into an 8 x 12 inch pan.
4. Bake at 350 degrees F for 12 minutes.
5. Cool.
6. With mixer, cream butter and icing sugar.
7. Add egg yolks and beat until light.
8. Spread over the cooled crust.
9. Beat whipping cream until stiff.
10. Fold in pineapple.
11. Spread over the second layer in the pan.
12. Sprinkle the reserved crumb mixture over top.
13. Chill for several hours or overnight.
14. Cut into squares to serve.
Title: Chocolate Lasagna
Ingredients:
- 1 3/4 pasta
- 2 flour
- 1 salt
- 2 eggs
- 2 whole milk ricotta cheese
- 4 heavy cream
- 2 sugar
- 6 orange zest
- 1 Grand Marnier
- 2 salt
- 1 bittersweet chocolate
- 12
Instructions:
1. Preheat oven to 425 degrees with the rack in the upper third of the oven.
2. Combine the flour, cocoa, and salt in a bowl and make a well in the center.
3. Add the eggs and oil in the center of the well and mix with a fork to form a thick dough.
4. Knead the dough for 15 minutes until it is smooth and shiny, adding more flour if necessary to keep the dough from sticking.
5. Wrap in plastic wrap and let rest for half an hour.
6. Roll the pasta out by hand or with a machine and cut into eight 4 1/2 x 11 inch strips.
7. Cook two strips at a time in boiling salted water.
8. Cook just 20 seconds after the water returns to a boil.
9. Plunge the noodles into cold water to stop the cooking.
10. When cooled, place on towels in a single layer to drain.
11. Combine all filling ingredients (except chocolate) and mix until smooth.
12. To assemble: generously butter an 8 x 11 x 2 inch pan.
13. Alternate layers of noodles, cheese filling, and chocolate, ending with a cheese layer.
14. Bake for 20-25 minutes until the top is lightly colored.
15. Let the lasagna stand for 10 minutes to solidify, then serve warm.
Title: Apple Crisp With Macadamia Nuts
Ingredients:
- 1/4 all-purpose flour
- 1/4 sugar
- 1/4 brown sugar
- 2 ground cinnamon
- 1/4 ground nutmeg
- 1/4 margarine
- 2 1/2 granny smith apples
- 5 vanilla ice cream
- 2
Instructions:
1. Combine the first 6 ingredients in a bowl; stir well. Cut in margarine with a pastry blender until mixture resembles coarse crumbs; set aside.
2. Coat an 8-inch square baking dish with cooking spray. Place apple slices in the dish; drop apricot preserves by teaspoonfuls onto apple slices. Sprinkle evenly with the flour/nut mixture. Bake at 375° for 35 minutes or until bubbly and golden.
3. Serve warm, topped with vanilla ice cream or whipped cream if desired.
Title: Chocolate Mousse Cake 1977
Ingredients:
- 1 3/4 hazelnuts
- 3 butter
- 16 eggs
- 1 vanilla extract
- 6 all-purpose flour
- 2 granulated sugar
- 1/3
- 1/4
- 1/2
Instructions:
1. Butter a 9 inch spring form pan.
2. Combine hazelnuts and the three tbsp.
3. melted butter together.
4. Press onto bottom and up sides about 1 1/2 inches.
5. Set aside.
6. Preheat oven to 325 degrees F.
7. In a med.
8. saucepan combine the 1 cup whipping cream and the 16 oz.
9. chopped chocolate.
10. Cook and stir over med.
11. heat until chocolate is melted.
12. Remove from heat.
13. Cool to lukewarm.
14. In a large mixer bowl, combine the 6 eggs and vanilla, beat well.
15. Add the flour and sugar.
16. Beat 10 minutes now until thick.
17. Stir about 1/4 of the egg mixture into the chocolate mixture.
18. The fold all the remaining chocolate mixture into the egg mixture.
19. Turn into the nut lined pan.
20. Bake 325 degrees for 40 minutes or until cake is lightly puffed on the outer 1/8 edge.
21. Cool on a wire rack for 25 minutes.
22. Remove sides of pan.
23. Cool completely four hours.
24. Before serving garnish with chocolate whipped cream.
25. Serve at room temperature.
26. To store cover and chill.
27. Let stand at room temperature 30 minutes before serving.
28. Chocolate whipped cream: In a saucepan place last 1/2 cup whipping cream and 1/2 square chocolate.
29. Melt together.
30. Remove.
31. Place in fridge and cool thoroughly.
32. At serving time beat whipping cream until thick, can add a tbsp.
33. corn syrup to this to help stablize it.