lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Covered Oreo Balls
Ingredients:
- 1 cream cheese
- 1 white chocolate chips
- 1
Instructions:
1. Crush the Oreos to bits, either in a processor or plastic bag. You don't want a powder, but you don't want chunks.
2. Mix the room temperature, softened cream cheese and Oreo bits together. If you use a hand mixer, be prepared for the mixture to get "stuck" in the paddles. We finished off using a spatula.
3. Roll mixture into bite-sized (large grape/chestnut) pieces.
4. Chill the balls on waxed paper for about an hour, or until firm to the touch.
5. Melt the (white) chocolate chips in double boiler or in the microwave as instructed by the packaging.
6. Stick a toothpick in each ball, then dip into the melted the (white) chocolate. Spin/roll excess off (slowly).
7. Optional - If you want to add additional decorations such as sprinkles, etc - now is the time to do it.
8. Allow to harden on wax paper, approximately 15-20 minutes.
9. Optional - Drizzle with more chocolate and allow to harden again.
10. Optional - Remove toothpick and refrigerate.
Title: Jan’s Austrian Gugelhupf
Ingredients:
- 1 eggs
- 3 water
- 1/3 golden raisin
- 1 1/3 rum
- 1 boiling water
- 1/2 lemon zest
- 1/4 margarine
- 1 1/2 flour
- 1/2 powdered sugar
- 1
- 3
- 16
Instructions:
1. Soak the raisins in the rum; let stand till plump. Using the butter coat the inside of a Gugelhupf pan or a tube cake pan and sprinkle with the finely ground Almonds OR spray with the cooking spray then sprinkle with the almonds (I find this works best for releasing the finished cake); place a whole almond in each large section of the pan.
2. Prepare the cake mix according to package directions but leave out 1 teaspoons of water and replace it with the Almond Extract. Drain and pat dry the raisins and sprinkle with a small amount of flour. Add the raisins. lemon zest and chopped almonds to the batter and gently fold inches Pour the batter in the prepared pan and bake according to package directions. Cool on a wire rack. Sprinkle the cooled cake with powdered sugar and serve.
Title: Sugar Free Jello Cookies
Ingredients:
- 3/4 butter
- 1/2 sugar substitute
- 2 eggs
- 2 vanilla
- 1 flour
- 2 1/2 baking powder
- 1 salt
- 1
Instructions:
1. Cream margarine, sugar, 1 package of jello and eggs together in a medium to large bowl.
2. Add the rest of the ingredients.
3. Mix well.
4. Roll dough into one inch balls, then roll them in the additional box of jello and place on a greased and floured cookie sheet.
5. Flatten each with a fork. (Sometimes a little flour on the fork keeps it from sticking).
6. Bake 6-8 minutes at 350 degrees.
Title: Croquignoles
Ingredients:
- 1/3 butter
- 1 granulated sugar
- 1 vanilla
- 1/2 lemon, rind of
- 4 eggs
- 3 3/4 all-purpose flour
- 4 baking powder
- 3/4 nutmeg
- 1/2 salt
- 1/2 icing sugar
- 1/2
Instructions:
1. In a large bowl, cream together butter, granulated sugar, vanilla and lemon peel.
2. Beat in the eggs, one at a time.
3. Mix together flour, baking powder, nutmeg and salt.
4. Stir dry ingredients into the batter in 3 parts, alternating with the cream in 2 parts.
5. The dough will be quite soft, but this results in more tender doughnuts.
6. Cover and refrigerate for 2 to 3 hours or until firm.
7. Divide the dough into 4 parts.
8. Work with 1 part at a time, refrigerating the remaining portions to keep them firm.
9. On a well floured surface, roll out one portion of dough about 1/4 inch thick.
10. Cut strips of dough 3/4 inch wide and 6 inches long.
11. Twist each strip 3 times, then join ends by dampening with a drop of water and pinching together firmly.
12. Heat about 3 inches of oil to 360 F.
13. Fry the croquignoles until golden, 1 to 1 1/2 minutes per side.
14. Remove with a slotted spoon and drain on paper towels.
15. Repeat the rolling, shaping and frying with the rest of the dough, always keeping any unused dough in the refrigerator to keep it firm.
16. Place the doughnuts on a large serving platter or tray and sprinkle icing sugar generously over the tops.
17. Serve as fresh as possible.
18. Makes about 48 croquignoles.
19. Elizabeth Baird's Favourites.
Title: Fruit Cocktail Cobbler
Ingredients:
- 1/2 butter
- 1 flour
- 1 sugar
- 2 baking powder
- 3/4 milk
- 1 ice cream
Instructions:
1. Preheat oven to 350 degrees.
2. Pour butter into a 9 x 13 inch pan.
3. In a mixing bowl, stir together flour, sugar and baking powder until well combined.
4. Stir in milk until smooth.
5. Pour into pan and stir around to incorporate some of the butter.
6. Spoon fruit evenly over batter.
7. Bake for 35 to 45 minutes.
8. Top with ice cream if desired.
Title: Maple Meringues
Ingredients:
- 4 cream of tartar
- 1/4 granulated sugar
- 3/4 confectioners' sugar
- 1/4
- 1/2
Instructions:
1. Preheat the oven to 300 degrees F (150 degrees C). Line cookie sheets with parchment paper.
2. In a large glass or metal bowl, whip egg whites with cream of tartar until foamy. Gradually add white sugar and confectioners sugar 1 tablespoon at a time while continuing to whip to stiff glossy peaks.
3. Mix in the maple extract. Spoon meringue onto the prepared cookie sheets in 1 inch circles.
4. Place in the preheated oven, and immediately reduce the temperature to 250 degrees F (120 degrees C). Bake for 50 to 60 minutes, until cookies are dry and easy to remove from the paper.
Title: Grandmother Higbe's 'A Cake That Never Fails'
Ingredients:
- 2 sugar
- 1/2 butter
- 4 -5 hot water
- 2 vanilla
- 1 flour
- 3 baking powder
- 5 water
- 1
Instructions:
1. Cream butter, sugar and hot water.
2. Add vanilla.
3. Sift flour once.
4. Add baking powder to flour and sift again 4 or 5 times.
5. Add water and flour a little at a time to butter and sugar mixture, beating until smooth.
6. Last, add the well beaten egg whites.
7. Bake in large pan.
8. Makes 3 small layers or 2 large.
9. If you wish to use other shortening than butter, add a little salt.
10. Nuts may be added if desired.
Title: Gluten-Free Cocoa Brownies
Ingredients:
- 1/2 butter
- 1/2 margarine
- 1 cocoa powder
- 2 sugar
- 1 eggs
- 1/2 vanilla
- 1/4 salt
- 1/4 xanthan gum
Instructions:
1. Preheat oven to 350 degrees and grease an 8×8x2 pan (or a 9 x 12 pan if doubling recipe) or 12 muffin tins. (You can line the pan with parchment paper so that you can easily lift out the brownies and slice them when they are done.).
2. Melt butter in a sauce pan or in a 1 quart container in the microwave. Remove from heat. Add cocoa until blended, then add sugar and mix well. Add eggs, one at a time. Stir in vanilla, flour, salt & xanthan gum – do not overmix.
3. Bake 25-30 minutes (less if using muffin tins).
4. Cool and serve.
Title: Buche de Noel
Ingredients:
- 1 cake flour
- 1/4 baking powder
- 1 salt
- 1/4 eggs
- 3 sugar
- 1 brewed coffee
- 1/3 vanilla
- 1 butter
- 1 light corn syrup
- 1/4 heavy cream
- 1 instant coffee
- 3/4 powdered sugar
- 4
- 1 1/2
- 2
- 1/2
Instructions:
1. Sift flour, cocoa, baking powder and salt together in a small bowl; set aside. In separate bowl beat eggs until thick and creamy.
2. Gradually add sugar, beating constantly until mixture is very thick.
3. Stir in coffee & vanilla.
4. Fold in flour mixture. Spread batter evenly in pan.
5. Bake at 375 degrees for 12 minutes.
6. Sprinkle kitchen towel with powdered sugar, invert cake onto towel, remove waxed paper and roll cake and towel jelly roll fashion.
7. Cool.
8. When cake has cooled unroll, spr ead with filling, reroll.
9. Beat cream until stiff.
10. Add instant coffee and powdered sugar.
11. Melt chocolate chips with coffee over hot, not boiling water.
12. Cool.
13. Beat butter in small bowl until light and fluffy.
14. Beat corn syrup and egg yolks into butter.
15. Stir in cooled chocolate mixture. SPECIAL NOTE: This is a very good recipe for a vertical layer cake. After the cake has cooled cut it into 3 3-1/2" wide strips.
16. Fill then roll in one continuous strip, turn sideways so you have a 3-1/2" high cake. Frost as usual.
17. This looks like a regular 2 layer cake until you cut into it.
Title: Chiffon Icing for Birthday Cake Carrie Sheridan
Ingredients:
- 1 milk
- 4 flour
- 1/4 Crisco shortening
- 1/2 butter
- 1 sugar
- 1 vanilla
- 2
Instructions:
1. Mix together milk and flour in a small saucepan.
2. Cook until thick, stirring constantly.
3. Set aside to cool, covering the top with saran wrap.
4. Beat together the crisco, butter, sugar and vanilla.
5. Beat the first ingredients into the second until it is very light and fluffy - about 10 minutes!
6. Add Hershey's cocoa, one tablespoon at a time, to taste [not more than 1/4 cup].
7. Add more sugar, if desired.
8. Frost birthday cake with this and refrigerate for several hours to chill thoroughly.
9. Note: this frosting is best straight out of the refrigerator -- it does melt in warm weather -- but it's good No Matter WHAT!
Title: Cherry Ripe Slice
Ingredients:
- 250 Copha
- 2 1/2 Copha
- 250 dark chocolate
- 125
- 395
- 80
- 250
Instructions:
1. Line a 19cm x 30cm lamington pan with baking paper, extend the paper approx; 5cm over the edges on the two long sides.
2. Combine the biscuits, coconut and cherries in a large bowl.
3. Place copha in a pan and stir over a low heat until melted. Add the condensed milk and food colouring and stir over heat until blended. Pour over biscuit mixture and combine well.
4. Press the mixture into the prepared pan and refrigerate, while making topping.
5. To make topping ~ Place copha and chocolate in a small pan. Stir over low heat until melted. Pour topping over slice and spread evenly to cover. Refrigerate until set and when set cut into squares.
6. Store in an airtight container in the refrigerator.
Title: Aunt Odette's Apple Strudel
Ingredients:
- 3/4 water
- 1 egg
- 1/4 white vinegar
- 2 butter
- 2 1/2 bread flour
- 3/4 salt
- 8 -9 butter
- 3/4 apples
- 2 cooking apples
- 3/4 sugar
- 1 cinnamon
- 3/4 golden raisin
- 1 lemon zest
- 5 -6 currants
- butter
Instructions:
1. In a small mixing bowl, combine water, egg, vinegar and butter (all at room temperature).
2. Add the mixture to the flour and salt in a large mixing bowl, and stir for 5 minutes, or until the mixture becomes a firm dough.
3. Form the dough into a ball and transfer it to a floured surface to knead it. Pull the dough into an oblong shape, pressing several times with the heels of the hands, then turning it slightly and repeating the process until smooth and elastic (approx. 10 minutes).
4. Form the dough into a ball again, place it on a floured surface. Cover it with a warm (but not hot) metal or earthenware bowl and let it rest for 30 minutes. (At this point the dough can be refridgerated for about 4-5 days or frozen for a month.).
5. In a large bowl, combine apples (remember to squeeze them slightly of some of their juice, and drink it - of course!), cinnamon, sugar, raisins, zest and currants.
6. Meanwhile, cover a large table (about 6 x 4 ft.) with a clean tablecloth, and sprinkle the cloth with flour.
7. With a pastry brush, coat the top of the dough with melted butter. Roll it out to a thickness of about 1/8" then begin stretching it over the backs of your hands.
8. Working quickly, continue lifting the dough and stretching it by pulling your hands apart until it is almost paper thin and drapes over the side of the table.
9. With scissors, trim off the thick outer edges of the strudel dough.
10. Brush the stretched dough generously with melted butter and sprinkle it with some toasted breadcrumbs.
11. Place the filling along the edge nearest you, in a 3 inch strip, to within 2 inches of the ends. Then lift the tablecloth on that side and use it to roll the dough in a 3 inch strip, to within 2 inches of the ends.
12. Then lift then tablecloth on that side and use it to roll the dough around the filling, jelly-roll fashion.
13. With a sharp knife, cut the roll into sections that will fit comfortably on baking sheets.
14. Brush the tops of the rolls with butter and close the ends.
15. Lightly grease the baking sheets and place the sections of strudel seam side down with the aid of a.
Title: Meringues Chantilly
Ingredients:
- 6 cream of tartar
- 1/4 kosher salt
- 1 1/2 granulated sugar
- 1/2 pure vanilla extract
- 1/2 fresh blueberries
- 1 1/2 fresh raspberries
- 1/4 water
- 1/4 sugar
- 1/4 orange zest
- 2 heavy cream
- 2 sugar
- 2 pure vanilla extract
- 2
- 1
Instructions:
1. Preheat the oven to 200 degrees F. Line 2 baking sheets with parchment paper. Using a small glass and a pencil, draw 6 (3 1/2-inch) circles on each piece of paper. Turn the paper face-down on the baking sheets.
2. In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites, cream of tartar, and a large pinch of salt on medium speed until frothy. Add 1 cup of the sugar and raise the speed to high until the egg whites form very stiff peaks. Whisk in the vanilla. Carefully fold the remaining 1/2 cup of sugar into the meringue. With a large star - shaped pastry tip, pipe a disc of meringue inside each circle. Pipe another layer around the edge to form the sides of the shells.
3. Bake for 2 hours, or until the meringues are dry and crisp but not browned. Turn off the heat and allow the meringues to sit in the oven for 4 hours or overnight.
4. Stewed Berries: Combine the blueberries, one-half pint of raspberries, 1/3 cup water, the sugar and zest in a saucepan and bring to a boil. Lower the heat and cook uncovered over medium-low heat, stirring occasionally, for 8 to 10 minutes. The juice will become a syrup and the berries will be slightly cooked. Off the heat, stir in the remaining raspberries and the framboise. Set aside.
5. Whipped Cream with Orange Liqueur: Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar, vanilla and orange liqueur and continue to whip until the cream forms stiff peaks. Don't overbeat, or you'll end up with butter!
6. Spread some of the sauce from the stewed berries on each plate. Place a meringue on top and fill with whipped cream. Top with berries and serve.
Title: Chocolate Candy Cake
Ingredients:
- 2 all-purpose flour
- 4 sugar
- 2 buttermilk
- 1/2 baking soda
- 1 eggs
- 2 water
- 1 vanilla
- 1 margarine
- 1 butter
- 1/2 margarine
- 3 powdered sugar
- 4 vanilla
- 1 milk
- 5
- 1/2
Instructions:
1. Combine flour, sugar, and soda, combine water, margarine, and cocoa and bring to a full boil over medium heat.
2. Stir cocoa mixture slowly into flour mixture, add buttermilk, eggs and vanilla.
3. Stir until well blended and pour into a greased 13 x 8 x 2 inch pan.
4. Bake at 350 degree oven for about 35 minutes.
5. Chocolate Candy Icing: Combine margarine, cocoa, and mik and bring to a boil.
6. Add sugar, stir occasionally and cook 2 minutes over medium heat.
7. (Over stirring will cause icing to be sugary).
8. Remove from heat, add vanilla and nuts.
9. Cool icing a few minutes but pour on cake before icing becomes too thick.
Title: Chocolate Zucchini Cake
Ingredients:
- 1/2 butter
- 1/4 canola oil
- 1 3/4 sugar
- 2 eggs
- 1 vanilla
- 1/2 flour
- 2 1/2 baking powder
- 5 baking soda
- 1/2 cinnamon
- 1 clove
- 1/2 zucchini
- 1/2 chocolate chips
- 2
- 1/2
Instructions:
1. Mix butter, oil, and sugar, add eggs and vanilla, mix together.
2. Next add dry ingredients along with milk.
3. Add zucchini and chocolate chips.
4. Bake at 325 degrees for 45 minutes in a bundt pan or use a 9X13 baking dish and reduce time to bake to maybe 35 minutes. Don't over bake or this cake will come out dry!
Title: Mom Florence's Mincemeat Applesauce Cake
Ingredients:
- 1 shortening
- 1 1/2 sugar
- 3 1/2 flour
- 1/2 salt
- 1 baking soda
- 1 baking powder
- 1 cinnamon
- 1/2 clove
- 3 eggs
- 1 1/2 raisins
- 1 applesauce
- 2
- 1
Instructions:
1. Cream shortening and sugar.
2. In another bowl, sift together dry ingredients.
3. Combine dry ingredients and sugar mixture.
4. Add eggs.
5. Add mincemeat, raisins, applesauce and nuts.
6. Bake at 325° for 45 to 60 minutes until a toothpick comes out clean.
Title: Chocolate Mousse
Ingredients:
- 6 eggs
- 1/2 sugar
- 12 butter
- 1/2 triple sec
- 1
- 1/2
Instructions:
1. mix the egg yolks and sugar together in a food processor for 6 minutes (set aside) chop chocolate chips in food processor, mix in boiling hot coffee and continue with the mixing process until chocolate is melted and smooth.
2. once smooth add chunks of chilled butter, one at a time continuing with the food processor again, until smooth.
3. add in egg mixture and then triple sec and again continue mixing in food processor until silky smooth.
4. optional (for lighter, fluffier version) beat egg whites until stiff and fold into above.
Title: Jelly Frosting
Ingredients:
- 1/2 sugar
- 1
- 2
Instructions:
1. Combine all ingredients and a dash of salt in top of double boiler.
2. Cook over boiling water, beating constantly until stiff peaks form.
3. Remove from the heat. Beat until spreading consistency, about 2 minutes.
4. Frosts 2 (8 inch) layers or 24 cupcakes.
Title: Baked Apple Slices
Ingredients:
- 4 apples
- 1/3 all-purpose flour
- 1/3 granulated sugar
- 1 1/2 cinnamon
Instructions:
1. Peel, halve and core apples.
2. Cut each half into 6 wedges.
3. In a large bowl, combine flour, sugar and cinnamon.
4. Mix together well.
5. Add apples and toss.
6. Spread apples in a single layer on non-stick or parchment paper-lined baking sheet.
7. Bake in pre-heated 450*F/230*C oven for 15 to 20 minutes, or until browned and tender.
8. Cool, for a few minutes before removing from baking sheet.
9. Serve warm.
Title: Grandpa's Pumpkin Pie
Ingredients:
- 9 pumpkin
- 1 eggs
- 3 brown sugar
- 1/2 granulated sugar
- 1/2 evaporated milk
- 1 salt
- 1/2 cinnamon
- 1 1/2 clove
- 1/4 nutmeg
- 1/4 ginger
- 1/4
Instructions:
1. Preheat oven to 450*.
2. In a large mixing bowl combine eggs, sugar, salt, and spices.
3. Beat well then add the pumpkin and milk - beat well again.
4. Pour into pie shell and bake at 450* for 10 mins then reduce heat to 350* and bake for 40-45 minutes.
5. Pie is done when knife inserted in center comes out clean.
6. Serve with homemade whipped cream.
7. We use my canola oil pie crust recipe# 193951.
8. Bon Apetit`.
Title: Mom's Rhubarb Pudding
Ingredients:
- 3 rhubarb
- 1/2 white sugar
- 1 flour
- 3/4 brown sugar
- 1/2 butter
- 1/4 salt
Instructions:
1. Put rhubarb in greased baking dish.
2. Sprinkle white sugar over rhubarb.
3. Mix remaining ingredients into coarse crumbs.
4. Sprinkle over rhubarb.
5. Press down.
6. Bake in moderate oven for 35-40 minutes.
7. Serve with cream or ice cream.
Title: Dairy-Free Gingerbread Cake
Ingredients:
- 1 unbleached flour
- 1 whole wheat pastry flour
- 1 baking powder
- 1 ground ginger
- 1/2 cinnamon
- 1/2 nutmeg
- 1/4 salt
- 1/8 clove
- 1/8 allspice
- 2/3 soymilk
- 1/3 molasses
- 1/3 maple syrup
- 1/3 ginger
- 1 1/2 vanilla extract
- 2
Instructions:
1. Lightly oil a 9-inch square baking pan.
2. In a large bowl, sift together both types of flour, baking powder, ground ginger, cinnamon, nutmeg, salt, cloves, and allspice, and set aside.
3. In a medium bowl, whisk together the remaining ingredients until well combined.
4. Add the wet ingredients to the dry ingredients and whisk until blended.
5. Pour the mixture into baking pan.
6. Bake at 350 degrees for 35-40 minutes or until an inserted toothpick comes out clean.
7. Allow to cool before serving.
8. Serve with a scoop of soy ice cream!
Title: Cheddar Pecan Cookies
Ingredients:
- 1 butter
- 8 extra-sharp cheddar cheese
- 2 all-purpose flour
- 1/2 salt
- 3/4 cayenne pepper
- 1 pecans
Instructions:
1. Cream butter and cheese in food processor.
2. Add flour, salt, and cayenne pepper.
3. Add pecans.
4. Roll into balls and flatten with a fork.
5. Bake on an ungreased cookie sheet at 325 degrees for 25 to 30 minutes.
Title: Chocolate Orange Pecan Pie
Ingredients:
- 12 all-purpose flour
- 3 vegetable shortening
- 3 butter
- 1/8 salt
- 6 pecans
- 4 butter
- 3 eggs
- 1/2 sugar
- 1 maple syrup
- 5 chocolate chips
- 1
Instructions:
1. Sift the flour and salt into a mixing bowl.
2. Rub the fats into it until the mixture resembles fine crumbs.
3. Add just enough cold water to mix to a dough that leaves the bowl clean. Leave the pastry to rest in a polythene bag in the refrigerator for 20-30 minutes.
4. Turn the oven to 400°F, whilst the oven is heating up toast the pecans for 10 minutes stirring occasionally.
5. Roll the pastry out and place in a pie dish that has been dusted with cornflour.
6. Blind bake for 10 minutes.
7. Melt the butter and mix together with the maple syrup, sugar, eggs, chocolate chips, orange juice and rind.
8. Fold in the pecans, you can chop them in half if desired.
9. Pour the filling into the pie crust and bake for 1 hour. The pie is ready if it does not wobble at the outer edges when you twist the dish.
Title: Double Berry Cake
Ingredients:
- 3 fresh blueberries
- 2 fresh cranberries
- 1 all-purpose flour
- 1 butter
- 1 1/2 sugar
- 2 vanilla extract
- 4 eggs
- 3 all-purpose flour
- 2 baking powder
- 1/2 salt
- 2/3 milk
- 2 -3 sugar
Instructions:
1. Pre-heat oven to 350F.
2. Mix the berries and toss with the flour, set aside.
3. In a large bowl beat the butter and the sugar for approx 5 minutes, until light coloured and creamy.
4. Add the vanilla and the eggs, one at the time, until well combined.Sift flour, baking powder and salt in another bowl, add to the butter mixture in 2 additions, alternating with milk.
5. Stir the berries into the batter and por into a greased 9x13 inchpan.
6. Sprinkle with sugar and bake for 50 to 60 minutes or until a toothpickinserted in the centre comes out clean.
7. When cool cut into squares.
Title: Junior Mint Brownies
Ingredients:
- 1/4 butter
- 32 margarine
- 1 all-purpose flour
- 1/4 baking soda
- 1/8 salt
- 2/3 sugar
- 1/3 egg
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Coat bottom of an 8-inch square baking pan with cooking spray.
3. Combine butter and mints in a 2-cup glass measuring cup; microwave at high 30 seconds or until soft. Stir until smooth, and set aside.
4. Lightly spoon flour into a dry measuring cup, and level with a knife.
5. Combine flour, soda, and salt in a bowl.
6. Combine sugar, cocoa, egg, and egg white in a large bowl; beat at medium speed of a mixer until well-blended.
7. Add mint mixture; beat well.
8. Add flour mixture; beat at a low speed just until blended.
9. Pour batter into prepared pan.
10. Bake at 350 degrees for 20 minutes or until a wooden pick inserted in center comes out clean; cool completely on a wire rack.
Title: Sunny Trail Mix
Ingredients:
- 1 1/2 cranberries
- 4
- 3/4
Instructions:
1. Chop the Sunbutter bars to the size of the cranberries, set aside.
2. Place cranberries in a bowl.
3. Add the chopped Sunbutter bars to your taste.
4. Enjoy!
Title: Rosemary Olive Oil Cake
Ingredients:
- 3/4 olive oil
- 1 1/2 all-purpose flour
- 3/4 sugar
- 1 1/2 baking powder
- 3/4 kosher salt
- 3 eggs
- 1 olive oil
- 3/4 fresh rosemary
- 1 1/2 bittersweet chocolate
- 5 sugar
- 2
Instructions:
1. Preheat the oven to 350F / 175°C Rub a 9 1/2-inch (24 cm) fluted tart pan with olive oil. Alternately, I used a long (4 1/2 x 13 inch) loaf pan, and lined it with parchment paper.
2. Sift the dry ingredients into a large bowl, pouring any bits of grain or other ingredients left in the sifter back into the bowl. Set aside.
3. In another large bowl, whisk the eggs thoroughly. Add the olive oil, milk and rosemary and whisk again. Using a spatula, fold the wet ingredients into the dry, gently mixing just until combined. Stir in 2/3 of the chocolate. Pour the batter into the pan, spreading it evenly and smoothing the top. Sprinkle with the remaining chocolate and run a fork along the length of the chocolate so that the batter envelops it just a bit. Sprinkle with the second sugar.
4. Bake for about 40 minutes, or until the top is domed, golden brown, and a skewer inserted into the center comes out clean. My cake, in the alternate pan, took closer to 50 minutes. Also, just when my cake was nearly finished baking, I decided I wanted a bit more color on top. I finished it under the broiler for a minute - which caramelized the sugar on top as well and gave it a bit of crunch. Don't walk away from the cake while it is under the broiler.
5. The cake can be eaten warm or cool from the pan, or cooled, wrapped tightly in plastic, and kept for 2 days.
6. Serves 8 -12.