lumicero/recipes-ing2inst huggingface dataset:
Title: Duncan Hines Rum Cake
Ingredients:
- 1 vanilla instant pudding mix
- 1 eggs
- 4 cold water
- 1/2 dark rum
- 1/2 pecans
- 1/2 butter
- 1 water
- 1/8 rum
- 1/4 sugar
- 1/2
- 1
Instructions:
1. Cake mix type: Duncan Hines without pudding.
2. Preheat oven at 325°F.
3. Grease and flour 10-inch tube pan; sprinkle 1 cup of chopped pecans over bottom of prepared pan.
4. Mix ingredients and pour into cake pan. Bake 1 hour and leave in cake pan when finished.
5. For Glaze:
6. Cook all together and add rum last.
7. Punch holes in cake while it's still in the cake pan and pour glaze in and onto bottom of the cake.
Title: Apples in Phyllo
Ingredients:
- 18 phyllo dough
- 3/4 butter
- 1 1/2 ground walnuts
- 7 granny smith apples
- 1/3 lemon juice
- 3/4 dried cranberries
- 5/8 brown sugar
- 5/8 maple syrup
- 2 cinnamon
- 1/4 nutmeg
- 1/8 mace
Instructions:
1. Mix apples with lemon juice to prevent browning.
2. Mix in remaining ingredients below apples.
3. Follow directions on phyllo package to keep sheets from drying out.
4. Cut phyllo sheets in half lengthwise (not crosswise).
5. Working quickly, place one cut sheet of phyllo on damp towel (short end towards you) and brush sparingly with melted butter.
6. Sprinkle with 2 teaspoons walnut crumbs.
7. Place another half sheet over the first, brush with melted butter.
8. Place 1/2 cup of filling on short end of phyllo approximately 2 inches from edge.
9. Add some of the juice from the filling as you make each bundle (don't worry if it leaks a little as you roll).
10. Fold end over filling, roll once then fold in both sides by one half inch.
11. Roll to other end.
12. Press side seams and place on a baking sheet which has been sprayed with Pam.
13. Cover with damp towel.
14. Repeat with remaining phyllo dough and filling.
15. One large baking sheet should hold 9 bundles.
16. Once tray is full, brush each bundle with melted butter and bake in preheated 400 degree oven for about 24 minutes.
17. Make second tray while first one is baking.
18. As soon as bundles are done, remove from oven and tilt baking sheet.
19. Brush the run-off juice over each bundle while still warm.
Title: Apple Kuchen
Ingredients:
- 1/4 margarine
- 18 1/2 flaked coconut
- 1/2 granny smith apples
- 4 ground cinnamon
- 1 granulated sugar
- 1/2 egg
- 1 sour cream
- 1
Instructions:
1. Preheat oven to 350 degrees F, then grease & flour a 13"x9" baking dish.
2. In a medium bowl, combine margarine, cake mix & coconut until crumbly.
3. Cover the bottom of prepared baking dish with this mixture, spreading evenly & patting down, building up edges to form a crust.
4. Place apple wedges on top, arranging them evenly.
5. Combine cinnamon & sugar, & sprinkle this mixture over apples.
6. In a small bowl, combine sour cream & egg, then drizzle this mixture on top of cinnamon/sugar mixture.
7. Bake for 35 minutes or until apples are tender & edges are golden.
8. Remove from oven, cool slightly & enjoy!.
Title: Huckleberry Cobbler
Ingredients:
- 1 huckleberries
- 1 blueberries
- 1 lemon zest
- 1/3 sugar
- 1 fresh lemon juice
- 1 cornstarch
- 2/3 flour
- 1 baking powder
Instructions:
1. Preheat oven to 400 degrees.
2. Generously butter an 8’’ (1 ½ quart) glass pie plate. In a medium bowl, toss together berries, lemone zest, sugar, lemon juice and cornstarch until well mixed. Transfer filling to prepared pie plate.
3. In a medium mixing bowl, combine flour, baking powder and nutmeg. Add cream and stir until micture begins to form a dought, making sure NOT to over mix. Drop ¼ Celsius dollops of dough onto the berry micture. Bake on center rack in oven for 25 minutes or until topping is golden brown.
Title: Apple Pecan Upside Down Cake
Ingredients:
- 1/4 pecans
- 1/4 butter
- 1 light brown sugar
- 2 granny smith apples
- 1 flour
- 2 baking powder
- 1/2 ground cinnamon
- 1/4 salt
- 6 butter
- 3/4 sugar
- 1 egg
- 1/2 vanilla extract
- 6 milk
Instructions:
1. Peel, core and slice apples about 1/4 inch thick. Place in a mixture of water and lemon juice to prevent browning. Set aside.
2. Preheat oven to 450°F.
3. Toast pecans on ungreased baking sheet in oven until lightly browned, about 10 minutes. Check frequently to prevent burning.
4. Reduce oven temperature to 325°F.
5. Melt butter in small, heavy saucepan. Add brown sugar and cook, stirring, just until melted, 3 to 5 minutes. Watch closely because sugar burns easily.
6. Pour butter-sugar mixture into 9 inch round nonstick cake pan and spread to coat bottom. Sprinkle chopped pecans on top butter-sugar mixture. Drain and pat dry apples and place in circles, slightly overlapping, over pecans.
7. Sift flour, baking powder, cinnamon and salt into bowl. Using electric mixer, beat butter at medium speed until light and fluffy. Add sugar and continue beating until creamy, 3 to 5 minutes. Add egg and vanilla and continue beating until completely incorporated.
8. Reduce speed to low, add flour mixture and milk, alternating, in 3 additions. Continue to mix only until dry ingredients are completely mixed in, stopping to scrape sides if necessary.
9. Spoon batter over topping and spread carefully so batter is even.
10. Bake 55 minutes, or until tester comes out clean. Cool in pan 10 to 15 minutes. Carefully run spatula around edge of pan and let stand another 10 to 15 minutes.
11. Invert pan over large plate and let stand 3 minutes. Carefully remove pan.
12. Serve warm with fresh whipped cream.
Title: Bud's Pumpkin Smash
Ingredients:
- 1 Libby's canned pumpkin
- 2/3 evaporated milk
- 2 eggs
- 1/4 cinnamon
- 1/8 ginger
- 1 salted butter
- 1/2
- 1
Instructions:
1. Preheat oven to 350°F.
2. Mix pie filling, evaporated milk, eggs, cinnamon, and ginger.
3. Pour into an ungreased 9x13 inches glass baking dish.
4. Pour cake mix on top of filling (yup, just dump in on there).
5. Try and even the cake mix.
6. Pour melted butter over the entire top of it.
7. Bake 45 minutes or until a knife comes out clean.
8. Top with whipped cream.
Title: Sponge Cake
Ingredients:
- 3 eggs
- 1 sugar
- 1/2 butter
- 1 margarine
- 1/4 cake flour
- salt
- butter
Instructions:
1. In small mixer bowl put the eggs & sugar and beat with electric mixer on high speed about 10 minutes, then turn to lower speed about 5 minutes.
2. Gradually add canola cooking oil, pour from higher distance slowly until the combination completely mixed.
3. Turn off electric mixer,fold in sifted low protein flour or cake flour, and salt gently.
4. Put into baking pan, bake at 165 degC for 20-30 minutes till cake turn yellow color.
5. TIP 1: To check if the cake is completed bake, piercing the center of cake with toothpick. If you found it is dry, then the cake is done; or else you need to continue baking.
6. TIP 2: If you wish to change the flavour into:.(a) Chocolate flavour - just add in 1 teaspoon of choc powder and mix into cake flour.(b) Orange flavour - just add in 1/4 cup fresh orange together with its zest into step 1. or 1 tablespoon orange concentrate into step 1.
Title: Raspberry & Cinnamon Sponge Dessert
Ingredients:
- 25 unsalted butter
- 125 fresh raspberries
- 1/2 ground cinnamon
- 115 unsalted butter
- 115 caster sugar
- 115 self-raising flour
- 3
- 1
Instructions:
1. Preheat the oven to 200C/400F/Gas 6.
2. To make the raspeberry sauce, melt the butter in an oven-proof skillet over a medium heat. Add the raspberries and cinnamon and cook for 2-3 minutes, stirring occasionally.
3. Meanwhile, in a separate bowl, cream together the butter and sugar until smooth.
4. Add the flour and eggs and continue to blend until combined to a sticky batter.
5. Add this batter to the raspberry sauce and stir through to mix completely.
6. Place the skillet in the oven and bake for 20 minutes.
7. To serve, turn out onto a warmed serving platter and drizzle with the cream if desired.
8. This dessert is equally good served cold.
Title: Apple Nut Bread Pudding
Ingredients:
- 6 tart apples
- 3 pecans
- 1 brown sugar
- 1 ground cinnamon
- 1 1/2 nutmeg
- 1/2 eggs
- 3 vanilla
- 1 3/4 butter
- 1 vanilla ice cream
- 1/4
Instructions:
1. Place bread cubes, apples, and pecans in a greased crock pot (or slow cooker liner).
2. In a medium sized bowl, combine the sugar, cinnamon, and nutmeg.
3. Add the eggs, cream, vanilla, apple juice, and butter; mix well.
4. Pour over bread mixture.
5. Cover and cook on low for 4 hours or until a knife inserted in the center comes out clean.
6. Serve with ice cream or whipped cream.
Title: Cappuccino Parfait
Ingredients:
- 2 hot water
- 1 instant coffee granules
- 6 ice cream
- 2
- 1/2
Instructions:
1. Combine hot water and instant coffee granules in a small bowl, stirring until dissolved.
2. Add fudge topping, and stir mixture well.
3. Spoon 1/4 cup ice cream into each of 4 parfait glasses; top each with 1 tablespoon fudge mixture, 1 tablespoon wafer crumbs, and 1 tablespoon whipped topping.
4. Repeat layers once.
5. ending with whipped topping.
6. Serve immediately or freeze until ready to serve.
Title: Coconut Cake
Ingredients:
- 1 water
- 1 1/4 eggs
- 3 margarine
- 1/3 butter
- 1 sweetened condensed milk
- 1 cream of coconut
- 1 coconut
- 1/2 coconut
- 1/2 pecans
- 8 Cool Whip
Instructions:
1. Preheat oven to 350.
2. While oven is preheating put 1 cup coconut in a pie pan and carefully toast in the oven, stirring occasionally.
3. (It will burn quickly so watch it carefully.).
4. Mix cake mix, eggs, butter and water on medium speed for 2 minutes until mixed well.
5. Stir in 1/2 cup toasted coconut.
6. Pour into greased 13x9 pan.
7. Bake about 33-38 minutes until toothpick inserted in center come out clean.
8. Mix condensed milk with cream of coconut.
9. Remove cake from oven and poke holes all over cake with the handle of a wooden spoon about 1 inch apart.
10. Pour milk/cream of coconut evenly over hot cake.
11. Cool completely.
12. Frost with cool whip.
13. Sprinkle with remaining toasted coconut, coconut and pecans.
14. Refrigerate.
Title: Sweet Potato Apple Muffins
Ingredients:
- 2 sweet potatoes
- 2 apples
- 2 whole wheat flour
- 2 eggs
- 1/4 skim milk
- 1/2 pure vanilla extract
- 1 baking soda
- 1 baking powder
- 1
- 1 1/2
Instructions:
1. Preheat oven to 325 degrees celsius.
2. Steam sweet potatoes until soft. Mash until consistent.
3. Meanwhile, cook apples in a saucepan and just enough water to cover the bottom of the saucepan, until the water has all but evaporated. Mash or process the apples.
4. In a large bowl, combine the mashed sweet potatoes with the baking soda, baking powder, and flour. If the dough is too dry, add a bit of milk.
5. In a separate bowl, whisk together the eggs, sugar, apples, and vanilla, until consistent.
6. Gradually add the egg mixture to the the sweet potato mixture, and whisk together.
7. Pour batter into greased muffin tray, and bake for 20-25 minutes, until a toothpick inserted comes out clean.
8. Enjoy!
Title: Pineapple Raisin Rice Pudding
Ingredients:
- 1 silken tofu
- 1/4 brown sugar
- 2 vanilla extract
- 1 1/2 lime juice
- 1/8 ground cinnamon
- 1/8 ground cardamom
- 1/16 ground cloves
- 1 crushed pineapple
- 1/4 raisins
- 1/2 cooked brown rice
- 1 pistachios
Instructions:
1. Place tofu in a blender container and blend until smooth. Spoon into a medium bowl.
2. Add brown sugar, vanilla, lime juice, and spices. Mix well.
3. Stir in pineapple, raisins, and rice, mixing well.
4. Spoon pudding into a shallow serving bowl and sprinkle with nuts.
5. Chill several hours or overnight.
Title: Pineapple-Orange Cream Cake
Ingredients:
- 1 mandarin oranges in juice
- 1 eggs
- 4 instant vanilla pudding
- 1/2
- 1
- 8
Instructions:
1. Combine first 4 ingredients.
2. Pour into 2-9 inch greased and floured layer cake pans.
3. Bake at 350 degrees for 30-35 minutes. Cool.
4. Combine instant pudding and crushed pineapple. Put in refrigerator for an hour. When ready to ice, fold in whipped topping.
5. Frost layers and top and sides of cake.
Title: Spiced Blueberry Grunt
Ingredients:
- 4 fresh blueberries
- 1/2 golden brown sugar
- 1/4 light molasses
- 1/4 water
- 3 fresh lemon juice
- 2 lemon peel
- 1/4 ground nutmeg
- 1/4 ground cloves
- 1 1/2 baking powder
- 2 fine sea salt
- 2 vegan margarine
- 3/4 non-dairy milk substitute
- 3 vanilla ice cream
- 3/4
- 1
Instructions:
1. Make the filling by mixing all the ingredients in a 12 inch skillet. Bring to a boil over medium-high heat, simmer until the sugar dissolves.
2. Reduce the heat to medium and simmer until the berries get soft and the mixture thickens slightly, about 10 minutes.
3. To prepare the dumplings whisk the flour, sugar, baking powder and salt in a medium bowl.
4. Add the butter and mix with a fork until the butter flour mixture resembles fine meal.
5. Add the milk and stir until just blended. This should produce a sticky dough.
6. Drop by tablespoons full into the simmering berry mixture, placing the dough balls close together.
7. Reduce the heat to medium-low; cover the skillet and simmer until the dumplings are firm and tester inserted into them comes out clean -- about 25 minutes.
8. Scoop warm dessert into bowls. Top with whipped cream or vanilla ice cream.
Title: "wicked" Chocolate Chip Muffins
Ingredients:
- 1 1/2 flour
- 1/2 sugar
- 3 baking powder
- 1 chocolate chips
- 1/3 butter
- 1 egg
- 1 milk
Instructions:
1. Pre-heat oven to 375 degrees. Grease and flour your muffin tray.
2. Mix togeher the dry ingrediants & the chocolate chips in a medium bowl.
3. Mix togeher, butter, egg & milk, and add to dry mixture.
4. Do not over mix, 30 strokes should do it.
5. Fill muffin tins 3/4 full and bake for 20 minutes.
6. Enjoy!
Title: Light Pineapple Orange Cake
Ingredients:
- 1 mandarin oranges
- 1 unsweetened applesauce
- 4 crushed pineapple
- 1/2 sugar-free instant vanilla pudding mix
- 1 Cool Whip
- 1
Instructions:
1. In a large bowl, beat cake mix, oranges, egg whites and applesauce on low speed for 2 minutes.
2. Pour into a 9x13 pan coated with cooking spray.
3. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean.
4. Cool on a wire rack.
5. In a bowl combine pineapple and pudding mix.
6. Fold in whipped topping just until blended.
7. Spread over cake.
8. Refrigerate for at least 1 hour before serving.
Title: Anna's Twice Baked Almond Biscotti
Ingredients:
- 1/4 butter
- 3 eggs
- 3 flour
- 1 sugar
- 1 baking powder
- 1 milk
- 3
- 1/4
Instructions:
1. Cream butter and sugar until light and fluffy.
2. Add extract; gradually add dry ingredients and knead until a soft uniform dough is formed.
3. Divide dough in half.
4. Turn dough out onto a well-greased cookie sheet and form dough into a log about 9-inches long.
5. Gently press down to flatten alittle.
6. Brush with milk and Bake in a Preheated 350 degree oven for 20 minutes.
7. Remove from oven and with a serated knife cut the biscotti into 1/2" diagonal slices.
8. Lay the cookie flat side down and return to oven until light gold in color.
9. Cool.
10. Freezes very well.
Title: Tomato Soup Cake
Ingredients:
- 1 1/4 white sugar
- 2 eggs
- 1 water
- 3/4 baking soda
- 1 vegetable shortening
- 3/4 white flour
- 3 baking powder
- 1 cinnamon
- 1 nutmeg
- 1
Instructions:
1. preheat oven 350.
2. Mix in 2 seperate bowls dry ingredients then wet ingredients. Combine together and mix well.
3. Pour batter into desired pans. For 9x11 pan cook 30-35 minutes or until toothpick comes out clean at center. For 2 9inch rounds cook 27-32 minutes or until toothpick comes out clean.
4. Dust with powdered sugar while still warm. Or chill and then frost with cream cheese frosting,vanilla,buttercream,or carmel frostings.
Title: Fried Apples
Ingredients:
- 1/2 butter
- 6 margarine
- 3/4 tart apples
- 3/4 sugar
- ground cinnamon
Instructions:
1. Melt butter in a large skillet. Add apples and 1/2 cup sugar, stir and mix well.
2. Cover and cook over low heat for 20 minutes or until apples are tender, stirring frequently.
3. Add cinnamon and remaining sugar.
4. Cook and stir over medium-high heat for 10 minutes.
Title: Chocolate Chip Cookies
Ingredients:
- 250 butter
- 1 sugar
- 1 brown sugar
- 1 vanilla essence
- 2 eggs
- 3 1/2 self-raising flour
- 1/2 salt
- 250 chocolate chips
- 120
Instructions:
1. Preheat oven to 190°C and lightly greas biscuit/cookie trays.
2. Cream togeth the butter, sugars and vanilla using an electric mixer.
3. Add lightly beaten egg gradually, beating well after each addition.
4. Add chocolate chips and the chopped nuts. Mix well.
5. Shape teaspoonfuls of mixture into small balls.
6. Place on lightly greased oven trays , flatten slightly . Allow room for spreading.
7. Bake for 10 to 12 minutes. Cool 5 minutes on the trays and then cool on wire racks.
Title: Chocolate Pudding Cake for 2
Ingredients:
- 1/2 Bisquick
- 2 granulated sugar
- 2 milk
- 3 vanilla extract
- 1/2 brown sugar
- 3 boiling water
- 1 ice cream
- 1/2
Instructions:
1. Preheat oven to 350ºF.
2. In a small bowl, mix together baking mix, white sugar, and cocoa.
3. Stir in milk and vanilla (batter will be stiff).
4. Divide batter between two greased 8 to 10 inch custard cups.
5. For topping, combine brown sugar and cocoa in a separate bowl. Stir in boiling water and divide evenly over batter.
6. Bake at 350ºF for 20 to 25 minutes or until toothpick inserted in center comes out clean.
7. If desired, top with ice cream and dust with extra baking cocoa.
Title: Healthier Carrot Cake
Ingredients:
- 1/2 buttermilk
- 1/2 sugar
- 3/4 brown sugar
- 3/4 egg substitute
- 3/4 baking soda
- 2 vanilla
- 1 flour
- 1 whole wheat flour
- 1 crushed pineapple
- 15 carrots
- 2 raisins
- 1/2 walnuts
- 1/2 butter
- 4 vanilla
- 1/4 powdered sugar
- 1/4 coconut
- 1 3/4
- 1/2
Instructions:
1. Preheat oven to 350 degrees F.
2. In large bowl combine all cake ingredients, in order, mixing after each addition.
3. Pour in lightly sprayed 9X13 inch cake pan and bake 35 - 40 minute.
4. Cool completely before frosting.
5. For frosting beat all ingredients except coconut.
6. Frost cake & sprinkle with coconut.
Title: Strawberry Mystére
Ingredients:
- 4 strawberries
- 1/2 sugar
- 1/4 red wine vinegar
Instructions:
1. Clean and hull strawberries, cut in half.
2. Sprinkle with sugar and red wine vinegar.
3. Let stand at room temperature for 30 minutes.
Title: Braided Peach Strudel
Ingredients:
- 1 egg
- 1 water
- 1 brown sugar
- 1/3 all-purpose flour
- 1 pecans
- 1/4 vanilla extract
- 1 puff pastry sheet
- 1/2 granulated sugar
- 2
Instructions:
1. Heat the oven to 400°F Beat the egg and water in a small bowl with a fork. Stir the peaches, brown sugar, flour, pecans and vanilla extract in a large bowl.
2. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14x12-inch rectangle. Spoon the peach mixture lengthwise down the center of the pastry. Cut slits 1 inch apart from the 2 sides of the pastry rectangle to within 1/2 inch of the peach mixture. Starting at one end, fold the pastry strips over the peach mixture, alternating sides, to cover the peach mixture. Brush the pastry with the egg mixture. Sprinkle with the coarse sugar. Place the pastry onto a baking sheet.
3. Bake for 25 minutes or until the pastry is golden brown. Let the pastry cool on the baking sheet on a wire rack for 20 minutes.
Title: Nana Squares
Ingredients:
- 30 walnuts
- 1 pecans
- 2 vanilla
- 8 white sugar
- 4 butter
- 1/2 eggs
- 2
Instructions:
1. Put cookies in food processer and blend till no lumps. Blend nuts. Set aside.
2. Mix Sugar, Butter and cocoa in top of double boiler. Put over simmering water and stir till thickens.
3. Remove from heat and add crushed arrowroots, nut and vanilla. Stir till mixed. Pat intto 8x8 pan and refrigerate.
4. When firm ice with thin layer of homemade or store bought icing. Decorate with sprinkles and cut into small squares.
Title: Chocolate Cake Baked in a Jar
Ingredients:
- 1/2 butter
- 3 unsalted butter
- 3 sugar
- 4 eggs
- 1 vanilla
- 2 unsweetened applesauce
- 3 flour
- 3/4 baking soda
- 1 baking powder
- 1/2 salt
- 1/8
Instructions:
1. Preheat oven to 325°.
2. Pre-wash (8 pint-sized wide mouth canning jars) canning jars (be sure to use the kind that have no shoulders) in hot, soapy water.
3. Rinse well, dry and let them come to room temperature.
4. Grease insides of jar well.
5. Beat together butter and half of sugar until fluffy.
6. Add eggs and remaining sugar, vanilla and applesauce.
7. Sift dry ingredients together and add to the applesauce mixture a little at a time: beat well after each addition.
8. Pour one cup of batter into each jar and carefully remove any batter from the rims.
9. Place jars in a preheated 325° oven and bake for 40 minutes.
10. While cakes are baking, bring a saucepan of water to a boil and carefully add jar lids.
11. Remove pan from heat and keep lids hot until ready to use.
12. When the cakes have finished baking, remove jars from oven.
13. Make sure jar rims are clean.
14. (If they're not, jars will not seal correctly) Place lids on jars, and screw rings on tightly.
15. Jars will seal as they cool.
16. Cakes will slide right out when ready to serve.
17. Unsealed jars should be stored in the refrigerator and eaten within 2 weeks.
18. Sealed jars may be stored with other canned food or placed in a freezer.
19. DO NOT PLACE HOT JARS IN FREEZER!
20. The cake is safe to eat as long as the jar remains vacuum-sealed and free from mold.
21. To enjoy the best flavor, try to eat all canned cakes within 6 months.
Title: Pumpkin Cobbler
Ingredients:
- 1/2 butter
- 1 self rising flour
- 1 sugar
- 1 milk
- 1 vanilla
- 2 eggs
- 1 evaporated milk
- 1 pumpkin pie filling
Instructions:
1. Preheat oven to 350°.
2. Cut butter into four pieces and place in 9x13 glass baking dish.
3. Place the dish in the heating oven to melt the butter.
4. In a medium bowl, mix together the flour, sugar, regular milk and vanilla.
5. Remove the melted butter from the oven and pour the flour mixture into the dish directly over the butter.
6. Do not stir!
7. Set the mixture aside.
8. Whisk eggs in a mixing bowl, add evaporated milk and pumpkin pie filling.
9. Stir to mix well.
10. Spoon the filling mixture on top of the reserved crust batter in the pan.
11. Do not stir and do not worry about the filling reaching the sides of the pan.
12. Bake until crust is dark golden brown on top, about 50 minutes to 1 hour.
13. Let cobbler rest for at least 20 minutes before serving.
14. Notes: 1 cup of self rising flour= 1 cup all purpose flour plus 1 1/2 tsp baking powder plus 1/2 tsp salt.
15. *Donot use regular pumpkin puree, must be a filling or sometimes called a mix.
Title: Chocolate Yule Log
Ingredients:
- 180 dark cooking chocolate
- 6 eggs
- 3/4 caster sugar
- 2 plain flour
- 1 icing sugar
- 1 cocoa powder
- 1 cinnamon
- 200 icing sugar
- 2 raspberries
- 1 blueberries
- 1/2
Instructions:
1. Pre heat oven to 180°C.
2. Grease and line a 40cm x 27cm swiss roll tin with basking paper. Lightly coat basking paper with cooking oil spray.
3. Place chopped chocolate in a heat proof bowl. Sit the bowl over a pot of simmering water to melt chocolate. Once melted set aside.
4. In another bowl whisk (with electric beater) egg yolks and 2/3 of caster sugar together until the mixture is pale and thick. Add the melted chocolate and whisk.
5. When combined fold in sifted flour.
6. In a seperate bowl, whisk egg whites until stiff, sprinkling in the remaining sugar as you go.
7. Using a large metal spoon, gradually fold the egg white mix into the chocolate mix. Start with adding only about 1/4 cup for the best result.
8. Pour mix into prepared tin, spreading all the way to the corners.
9. Bake for 12 minutes - the cool for 5 -10 minutes in the tin.
10. In a small bowl, use a spoon to combine icing sugar, cocoa and cinnamon.
11. Place a large sheet of baking powder on a flat surface ans sift over the icing mix covering the paper.
12. Quickly flip the cake onto baking paper, leave to cool.
13. Whisk cream, liqueur and icing sugar together until firm.
14. Carefully peel the greased baking paper from the cake and spread on cream filling, leaving a 10mm boarder all around.
15. Starting at one end gently roll the cake into a log using the baking paper to prevent it from crumbling.
16. Using a large plate knife transfere to serving dish.
17. Refridgerate until serving.
18. To decorate - lightly dust the log and serving plate with icing sugar and decorate with berries.