lumicero/recipes-ing2inst huggingface dataset:
Title: Perfect (And Easy!) Shortbread
Ingredients:
- 1/2 cornstarch
- 1/2 powdered sugar
- 1 flour
- 3/4 butter
Instructions:
1. Sift together the cornstarch, icing (powdered) sugar and flour.
2. Blend in butter until a soft smooth dough forms.
3. Shape into 1" balls and chill 30 -60 minutes.
4. Place 1 1/2" apart on a cookie sheet and flatten slightly with a floured fork. (omit if throwing sprinkles on, and/or don't like fork flattened shortbread - I don't and it still comes out just fine)
5. Bake 300' for 15-20 minutes. Transfer to a rack and cool. Watch that they don't brown, you want to pull them out while they still look a smidge underdone - the idea is that they do not brown on the bottom.
Title: Chocolate Biscuit Cake
Ingredients:
- 1/2 butter
- 8 unsalted butter
- 4 granulated sugar
- 4 dark chocolate
- 4 egg
- 1 dark chocolate
- 8 chocolate
- 1
Instructions:
1. To make cake: Lightly grease a 6" x 2 1/2" cake ring and place on a tray on a sheet of parchment paper.
2. Break each of the biscuits into almond-size pieces by hand and set aside.
3. Cream the butter and sugar in a bowl until the mixture starts to lighten.
4. Melt the 4 ounces of dark chocolate and add to the butter mixture while constantly stirring.
5. Beat the egg into the mixture.
6. Fold in the biscuit pieces until they are all coated with the chocolate mixture.
7. Spoon the mixture into the prepared cake ring. Try to fill all of the gaps on the bottom of the ring because this will be the top when it is unmolded.
8. Chill the cake in the refrigerator for at least 3 hours.
9. To coat and decorate: Remove the cake from the refrigerator and let it stand while you melt the 8 ounces of dark chocolate.
10. Slide the ring off the cake and turn it upside down onto a cake wire.
11. Pour the melted chocolate over the cake and smooth the top and sides using a palette knife.
12. Allow the chocolate to set at room temperature.
13. Carefully run a knife around the bottom of the cake where the chocolate has stuck to the cake wire and lift it onto a tea plate.
14. Melt the remaining 1 ounce of chocolate and use to decorate the top of the cake.
Title: Mountain Dew Cupcakes With Frosting
Ingredients:
- 1 lemon pudding mix
- 1 eggs
- 4 confectioners' sugar
- 1 1/4 salted butter
- 1/2 lemon juice
- 3 -5 lime juice
- 4
- 1
- 1/8
- 1/2
- 3 -5
Instructions:
1. Mix cake mix, pudding and eggs well.
2. Add in your oil to the batter and mix for 2 minutes.
3. Slowly pour in your mountain dew soda and mix for another minute.
4. Add to cupcake liners and bake at 350 degrees F for 13-17 minutes (or until toothpick inserted comes out clean).
5. Allow time to cool before frosting.
6. To make frosting, beat your butter well till smooth, slowly add in 1 cup at a time of confectioners sugar and your lemon juice & mountain dew.
7. Add all of your sugar and check for thickness of the frosting. If it is too thick add a teaspoon at a time of mountain dew till you reach the correct consistency to pipe or frost your cupcakes.
Title: Microwaved Monkey Bread
Ingredients:
- 1/3 brown sugar
- 3 butter
- 1 water
- 1
Instructions:
1. In a 9 inch glass pie plate combine brown sugar, water and butter.
2. Microwave on high power uncovered for 1 minute.
3. Stir to melt the butter and dissolve the sugar.
4. Cut each biscuit into 3 or 4 pieces and add to the sugar mixture.
5. Stir to coat well.
6. Place a small cup in the center to form a ring mold (or use a bunt microwave dish) Microwave for 2 1/2 minutes (or baked in a regular oven at 400°F until done. Approximately 10 minutes).
7. Let stand for a few seconds and carefully remove cup.
8. Flip onto a plate so the bottom is now the top.
9. Serve hot immediately.
Title: Chocolate Wave Wafers
Ingredients:
- 1 unsalted butter
- 1/3 all-purpose flour
- 2 white sugar
- 1 1/2 unsalted butter
- 1/4 powdered sugar
- 3/4 unsalted butter
- 2
- 1
Instructions:
1. Preheat oven to 375°F.
2. Blend one cup butter with the cream and flour; stir well. Chill this dough, wrapped tightly, for 2 hours minimum.
3. Roll the chilled dough out to a thickness of 1/3" on a lightly floured surface. Cut the dough into 1" to 1 1/2" circles. Toss the cookies circles in white sugar to coat.
4. Place circles on a lightly greased cookies sheet and prick each one twice with a fork. Bake cookies until puffy and light golden on the edges, about 7-9 minutes. Cool baked cookies for 5 minutes before placing them on a cookie rack to complete cooling.
5. Prepare the filling: Melt 1 1/2 oz. semisweet chocolate. Beat 1/4 cup butter with powdered sugar. Blend in the melted chocolate. Sandwich pairs of cookies together with a thin spread of the filling.
6. Prepare the glaze: Melt 2 oz. of semisweet chocolate with 1 tablespoon of unsalted butter and stir until smooth. Mixture will be quite thin.
7. Drizzle this thin chocolate glaze over the filled sandwiches to create uneven stripes across the cookie tops.
Title: Date Almond Drops
Ingredients:
- 1 dates
- 1 almond butter
- 1 butter
- 2 cherries
- 1/2 apricot
- 1/2 coconut flakes
- 2
Instructions:
1. Put all ingredients through a blender or food processor until fairly smooth.
2. Process through in batches if necessary.
3. Drop by tablespoon onto a tray and fridgerate.
Title: Raspberry Cream Cheese Kringle by Penzeys
Ingredients:
- 4 all-purpose flour
- 1 butter
- 2 sugar
- 1 salt
- 1/4 eggs
- 2 milk
- 1 cream cheese
- 8 sugar
- 1/2 pure vanilla extract
- 1 pecans
- 4 powdered sugar
- 1 butter
- 2 2/3 hot water
- 2 milk
- 4 pure vanilla extract
- 1
- 1 -2
Instructions:
1. Put flour, butter, sugar, salt in bowl. Using pastry blender or your hands blend until mixture is crumbly.
2. In another bowl mix yeast, eggs and milk. Add milk to dry. Mix well with fork until blended and form a ball. Work final flour into dough with hands.
3. Divide into two pieces flatten to disks wrap in plastic and refrigerate over night.
4. Preheat oven to 350. Beat cream chees sugar and vanilla together.
5. Roll out dough into rectangle 1/8 inch thin. [Use a pastry rolling pin if you have one. As wide as cookie sheet and as close to 1/8 inch as you can get.].
6. Spread 1/2 cream cheese filling over each piece. Then -- Spread with 1/2 of raspberry enlightenment. Finally Sprinkle with half pecans.
7. Rolling from short end roll each side to center. Pinch center and roll ends under.
8. Place each on a NOT greased cookie sheet.
9. Bake 20 to 25 minutes. Change racks halfway through baking time. Go from lower to higher and higher to lower. When Golden cool on cooling rack for at least 10 minutes before glazing.
10. Mix glaze ingredients and whisk until smooth. Top Kringles with glaze.
11. Serve warm.
12. After all this typing wife gets one. I get one. I have no clue what you are going to do.
13. Note: This is a Penzey's product called Raspberry Enlightenment. It and it consists of Ingredients: raspberries, sugar, water, tapioca starch, spices, citric acid.
14. Translated use a Raspberry thinnish jam or fruit filling. The tapioca is your thickener. Do not attempt to make if you are a beginner unless you buy the specified product or have access to a long time baker. It takes some knowledge of baking to know what to sub. However if you want to buy check Penzey's online.
Title: Pate a Choux With Tofu Cream Filling:
Ingredients:
- 2 7/8 water
- 2 7/8 salt
- 1/2 granulated sugar
- 3/4 butter
- 2 1/2 all-purpose flour
- 3 1/4 eggs
- 5 soft tofu
- 1 rum
- 1/4 sugar
- 3/4 instant coffee granules
- 1 coconut milk
- 1 vanilla bean
- 1 gelatin sheets
- 3 chocolate chips
- 1
Instructions:
1. Make the Pastry:
2. Sift the flour and set aside.
3. Combine milk, water, salt, sugar and butter and bring to a boil.
4. Once boiled, turn the flame off and add the flour and stir.
5. Turn the heat back on and stir until the dough pulls away from the sides of the pot.
6. Transfer to a mixer with a paddle attachment and mix on medium speed adding the eggs one at a time.
7. Pipe out into desired shape and brush with milk or eggwash.
8. Bake at 350 F for 10 minutes and then lower the temperature to 325 F for 15 to 20 minutes with the vent open to dry the choux out further.
9. Note: Use milk to adjust the consistency of the batter if it is too thick.
10. Filling Directions:
11. In a blender, puree the tofu (House Food Organic Soft Tofu) and rum together until creamy and set aside.
12. In a pot, whisk together the brown sugar, instant coffee, vanilla bean puree and coconut milk. Let simmer.
13. In another bowl, bloom gelatin. Add to simmered ingredients.
14. Add chocolate chips and mix until melted.
15. Remove pot from the heat and fold in tofu cream.
16. Let set and use as needed.
17. Assembly:
18. Split the cream puffs horizontally and gently pull out any soft dough from the centers.
19. Spoon the pastry cream into the puffs. Refrigerate until set, about 10 minutes. Serve.
Title: Easy Brownie Mix Biscotti
Ingredients:
- 1 flour
- 3/4 baking powder
- 1/2 egg
- 3/4 white chocolate
- 1
- 3
- 1
- 1/3
Instructions:
1. In a large bowl, combine dry ingredients; mix well.
2. In a small bowl, whisk egg, egg whites and extract. Add to brownie mixture stir until combined.
3. Divide dough into thirds.
4. On a greased baking sheet using greased hands, shape each portion of dough into a 7-inch x 3-1/2-inch rectangle.
5. Bake at 350º for 24 minutes. Remove from oven; cool on baking sheet for 5 minutes.
6. Transfer to a cutting board; cut diagonally with a serrated knife into 3/4-inch slices. Place slices cut side down on greased baking sheets. Bake 12 to 14 minutes longer or until firm.
7. Cool on wire racks. Drizzle with melted white chocolate (optional). Let stand until chocolate is set. Store in airtight container. Yield: 2-1/2 dozen.
Title: Lindsey's Lemon Poppy Seed Cake
Ingredients:
- 1 instant vanilla pudding
- 1 eggs
- 4 water
- 3/4 poppy seed
- 1 1/4 instant lemon pudding
- 1/2 milk
- 1 Cool Whip
- 1
- 8
Instructions:
1. Preheat Oven to 350 degrees F.
2. Grease a 9x13 cake pan and set aside.
3. In a large mixing bowl, beat together on low the 1st 6 ingredients. When combined increase speed to medium and mix for an additional 4 minutes.
4. Pour into greased 9x13 cake pan.
5. Bake at 350 degrees F for 35- 40 minutes or until a toothpick inserted in center comes out clean.
6. Cool cake completely.
7. Spread lemon pie filling evenly over cooled cake.
8. In a large bowl mix together instant lemon pudding mix and milk until thickened.
9. Fold cool whip into pudding mixture.
10. Spread evenly over lemon pie filling.
11. Refrigerate until ready to serve.
12. ENJOY!
13. Note: I baked the cake in 2-9 inch rounds for about 27 minutes vs a 9x13 :).
Title: Apricot and Pistachio Ricotta Cake
Ingredients:
- 1/2 butter
- 1 sugar
- 3 eggs
- 1 ricotta cheese
- 1 vanilla extract
- 2 1/2 all-purpose flour
- 1/2 salt
- 2 baking powder
- 1 orange zest
- 2/3 pistachios
- 12 apricots
Instructions:
1. Preheat the oven to 350F and grease a 10-inch springform pan with the pat of butter.
2. In a food processor (or in a large mixing bowl if you choose to do this by hand), combine the remaining butter and the 1 cup sugar and process until creamy. Add the eggs one by one, the ricotta, and the vanilla extract and mix between each addition.
3. In a medium mixing bowl, sift together the flour, salt, and baking powder. Add the flour mixture and orange zest to the egg mixture. Mix until just combined; the batter will be thick. Fold in half of the pistachios (reserve the other half for topping) and pour the batter into the prepared pan, levelling the surface with a spatula.
4. Arrange the apricots skin side down over the batter in a regular pattern. It's ok to crowd them a little; they will shrink as they bake. Sprinkle with the remaining tablespoon of sugar and the remaining pistachios.
5. Bake for 1 hour, until a knife inserted in the centre comes out clean. Transfer the pan to a cooling rack and let rest for 10 minutes. Run a knife around the pan to loosen the cake, unclasp the sides of the pan, and let cool completely before serving. The cake tastes best fresh out of the oven, but it will keep for 2 days at room temperature, wrapped tightly in foil.
Title: Bailey Mocha Buzz
Ingredients:
- 1 milk
- 3 mayonnaise
- 1 Baileys Irish Cream
- 1 Kahlua
- 1/2 instant espresso
- 1/4 butter
- 8 shortening
- 4 cream cheese
- 1 powdered sugar
- 2 vanilla
- 1 Baileys Irish Cream
- Kahlua
- instant espresso
Instructions:
1. Mix cake almost according to package directions. Reduce the oil by 3 T and substitute mayonnaise (this is not necessary, but makes it more moist), substitute milk for the water, add espresso and Bailey's, and whatever else the recipe calls for. Mix until just blended. Do not beat it too much.
2. Bake according to package, until toothpick comes out clean, or cake springs a bit when touched.
3. Frosting: In a small bowl, combine Bailey's, instant espresso, and vanilla, set aside.
4. In mixing bowl, cream butter and shortening until lump free.
5. Add cream cheese and peanut butter and turn mixer on low.
6. Pour powdered sugar slowly stopping halfway to add in the Bailey's/espresso/vanilla mixture.
7. Continue to add powdered sugar until you reach desired consistency.
8. Beat on med-hi for a few minutes and scrape down the bowl a few times until everything is well incorporated and fluffy.
9. Ice cakes or cupcakes and sprinkle with espresso powder or garnish with chocolate covered espresso beans.
10. Tips: I only use a hand whisk to mix my cakes, that way I only mix it just enough to get everything incorporated, the longer you mix it, and the higher speed, the tougher your cake will be.
11. Recipes are guidelines; not Gospel, play with them!
Title: Vanilla Poached Plums
Ingredients:
- 1 vanilla bean
- 1/4 sugar
- 2 plums
- 1 1/2 lemon juice
- 2 margarine
Instructions:
1. cut vanilla bean in half lengthwise.
2. Scrape seeds into a small bowl, discard bean (or place in a container of sugar for a very pleasant vanilla scented sugar) Add sugar, and stir well.
3. Place plums in a 1 quart baking dish, add sugar mixture and lemon juice, tossing gently to coat.
4. Dot with margarine, cover and bake at 400f degrees for 20 minutes or until plums are tender, stirring once.
Title: Lemon Cake
Ingredients:
- 1 instant lemon pudding mix
- 1 eggs
- 4 canola oil
- 1/2 water
- 3/4 powdered sugar
- 1/3 canola oil
- 2
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Mix together the first 5 ingredients.
3. Pour into a greased 10x13 pan.
4. Bake for 30-35 minutes.
5. Cool 10 minutes - no longer!
6. While cooling, blend together last 3 ingredients until smooth.
7. Prick top of cake with fork tines (to allow glaze to penetrate the cake).
8. Pour glaze over in spoonfuls allowing it to soak inches.
Title: Simple Carmel Flan
Ingredients:
- 1 1/2 sugar
- 6 eggs
- 1 Carnation Evaporated Milk
- 1/2 ground cinnamon
- 1 vanilla
- 1/8 kosher salt
- water
Instructions:
1. Grease a medium baking dish or 6 small individual ramekins or custard cups preheat oven to 350' in a hot heavy saucepan or iron skillet add 3/4 cup of the sugar sprinkle evenly turn stove down to medium heat, let sugar melt and brown to make caramel for flan, remove from heat add caramel to the bottom of baking dish or ramekins divide evenly between them, spread caramel over bottoms.
2. In a large bowl add 3/4 cup of the sugar, salt, and eggs, beat well, add can milk, mix well, add cinnamon and vanillia mix well.
3. Pour into baking dish or divide equally into ramekins or custard cups place into large deep baking pan add hot water to pan about half way up dishes cover with tin foil make steam holes in top and place in oven bake for 35 to 40 minutes ( ovens vary) or until knife inserted in middle comes out clean.
4. Remove from water bath carefully.
5. Cool about 30 minutes then cover and place in fridge for several hours to chill. To serve take a knife and go around the outer edge , then invert onto a desert plate, the caramel on the bottom will run down the sides but thats ok, serve with whipped cream or just as is, Enjoy!
Title: Gooey Butter Apple Cake
Ingredients:
- 3 granny smith apples
- 1 lemon juice
- 1 butter
- 1 eggs
- 3 lemon juice
- 1 cream cheese
- 1 vanilla
- 1 cinnamon
- 1 confectioners' sugar
- 3
Instructions:
1. Preheat oven to 350 F.
2. Set aside an ungreased 9" x 13" pan.
3. Peel and slice the apples.
4. Then toss them in a bowl with the lemon juice to keep them from turning brown.
5. Set aside.
6. Blend cake mix, 1 stick melted butter, and 1 egg in large mixing bowl for 2 minutes at low to medium.
7. The batter should easily come together into a ball.
8. Scrape down the sides of the bowl with a rubber spatula to get as much as possible off the sides.
9. Pat the batter evenly in the pan until it is fairly smooth, and bake in the oven for ten minutes to allow the batter to become firmer.
10. While the first layer is baking, in the same bowl used for the batter, blend the cream cheese for 30 seconds at low to medium until fluffy.
11. Add the last two eggs, vanilla, cinnamon, and the other stick of melted butter.
12. Beat on medium for 1 minute.
13. Add sugar and beat 1 minute more.
14. Add the apple slices to the cream cheese mixture.
15. when the first layer has baked for 10 minutes, take it back out and spread the cream cheese mixture over the cake and bake another 35 to 40 minutes or until slightly browned like meringue.
16. The cream cheese mixture will not solidify, hence the gooey part, so using a toothpick to check for doneness won't work.
17. Let cool 30 minutes.
18. Refrigerate leftovers.
Title: Chocolate Peanut Butter Sauce/Topping
Ingredients:
- 3/4 sweetened condensed milk
- 3/4 peanut butter
- 1/2 water
- 1
Instructions:
1. Combine all ingredients in a non-stick pot.
2. Cook on low, stirring constantly until blended and melted.
3. Slowly stir in small amounts of water until desired consistency.
4. Serve warm on ice cream!
5. ***To reheat, add a little water, heat and stir well.***.
Title: Izzy's Unbelievably Easy Creme Caramel
Ingredients:
- 2 sugar
- 1/3 eggs
- 3
Instructions:
1. Beat the eggs into an omelette.
2. Heat the milk with the sugar until boiling is reached.
3. Pour the hot milk on the eggs (slowly to"temper", don't cook the egg!) and stir well.
4. Pour enough liquid caramel in an oven-resistant dish to cover, and pour the eggs and milk mixture into the dish.
5. Put the dish in a bigger dish filled with water, and put in the oven (temperature 180 C/350 F) for about 45 minutes (until the cream is solid).
6. This cream is best eaten cool.
7. Delicious with a warm Kugelhopf.
Title: Oatmeal Cookies - Any Flavor
Ingredients:
- 1/4 butter
- 1/4 brown sugar
- 1/3 white sugar
- 1 egg
- 2 1/2 milk
- 1/2 vanilla
- 1 flour
- 1/2 baking soda
- 1 2/3 oatmeal
Instructions:
1. Cream together melted butter, brown and white sugar.
2. Stir in egg, milk and vanilla, then add flour and baking soda.
3. Fold in the instant oatmeal (any flavor you'd like).
4. Now spoon balls of dough onto prepared cookie sheet.
5. Bake at 350° for 12-15 minutes (for softer center cookie) 15-18 for crunchier cookie.
Title: Yogurt Covered Pretzels
Ingredients:
- 10 vanilla yogurt
- 2 confectioners' sugar
- 5
Instructions:
1. Preheat oven to 250°F.
2. In a large mixing bowl, mix the confectioners sugar into the yogurt, one cup at a time with a hand blender.
3. Using tongs or chopsticks, dip the pretzels, one at a time, into the frosting and place them on a wire cooling rack (place a cookie sheet under the wire rack to catch the excess frosting that will drip from the pretzels).
4. Once all pretzels are coated, turn your oven off and place the wire rack and cookie sheet in, leaving the oven door slightly open. The excess heat will help the frosting dry without leaving the pretzels soggy.
5. Allow frosting to harden for 3-4 hours, remove from oven, and store pretzels in an airtight container for up to 3 days.
Title: Polar Pizza
Ingredients:
- 2 chocolate ice cream
- 2 egg
- 2 water
- 1
- 2
- 1/4
Instructions:
1. First mix the brownie mix with the egg, oil and water.
2. Beat until brownie mix is mixed.
3. Place brownie mixture in a 9 inch springform pan.
4. Then bake in oven at 350 for 15-20 minutes. You want the brownies to be slightly underbaked.
5. Let the brownies cool for at least 30 minutes.
6. Then take the ice cream out of the freezer.
7. Chop the two Crispy crunch bars.
8. Sprinkle over brownies.
9. Then spread the slightly thawed ice cream over the candy bars.
10. Lastly, sprinkle the other chopped candy bars on top.
Title: 6 Layer Dreamy Chocolate Mousse Cake- Paula Deen
Ingredients:
- 2 all-purpose flour
- 2 sugar
- 3/4 baking powder
- 1 1/2 baking soda
- 1 1/2 milk
- 1 brewed coffee
- 1 eggs
- 3/4 unflavored gelatin
- 2 cold water
- 1 boiling water
- 3 sugar
- 1/4 heavy whipping cream
- 1 sugar
- 1/2 heavy whipping cream
- 3 butter
- 1 confectioners' sugar
- 1 chocolate
- 5
- 10
- 1
Instructions:
1. Preheat oven to 350°. Grease and flour 3 (9-inch) square or round cake pans. In a large bowl, combine flour, sugar, cocoa, baking powder, baking soda, and salt. Add mik, coffee, oil, and eggs. Beat at medium speed with an electric mixer until smooth.
2. Pour evenly into prepared pans and bake for 23 to 25 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes, Remove from pans, and let cool completely on wire racks.
3. Using a serrated knife, cut cake layers in half horizontally to make 6 layers. Place 1 layer, cut side up, on a cake plate, spread with one-fifth of Dreamy Chocolate Mousse. Repeat procedure with remaining cake layers and mousse. Freeze cake for 1 hour. Spread Chocolate Fudge Frosting evenly over top and sides of cake. Garnish sides of cake with grated chocolate. Garnish top of cake with chocolate curls if desired.
4. Mousse:.
5. In a small bowl, soften gelatin in 3 tablespoons cold water. Let stand for 2 minutes. Add boiling water, stirring until gelatin dissolves; set aside.
6. In a small bowl, combine sugar and cocoa powder.
7. In a medium bowl, beat cream at medium speed with an electric mixer until foamy. Gradually add sugar mixture, beating until stiff peaks form. Stir in gelatin mixture. Cover and chill for 4 hours.
8. Chocolate Fudge Frosting
9. In a medium saucepan, combine sugar and cream. Bring to a boil over medium-high heat; reduce heat, and simmer for 6 minutes, stirring frequently. Remove from heat; add chocolate and butter, stirring until melted and smooth. Let cool for 10 minutes. Whisk in confectioner's sugar. Let mixture cool until it reaches a spreadable consistency.
Title: Dark Chocolate, Pear, Pistachio Cake
Ingredients:
- 1 all-purpose flour
- 1 baking powder
- 1 salt
- 7 dark chocolate
- 1/2 pistachios
- 2/3 unsalted butter
- 3/4 granulated sugar
- 3 eggs
- 1 vanilla extract
- 1 pear
- 1/3 heavy cream
- 3 1/2 dark chocolate
- pistachios
Instructions:
1. CAKE.
2. Preheat oven to 350°F Butter a 9in springform cake pan, then line the bottom with baking paper and butter the paper.
3. Mix the flour, baking powder, and salt.
4. Process the chocolate and pistachios in a food processor until coarse crumbs form.
5. Beat the butter and sugar with an electric mixer until light and fluffy (2-3 minutes). Add eggs one at a time, beating until well combined, then beat in the vanilla.
6. Stir the flour mixture into the butter/sugar mixture, then add the pistachio and chocolate mixture and the pear.
7. Pour into the springform pan and bake until a toothpick inserted in the center of the cake comes out clean, 30-40 minutes. Place the pan on a wire rack for 20 minutes then carefully remove the mold.
8. CHOCOLATE GANACHE.
9. Heat cream in a small saucepan over medium-low heat to just BELOW boiling. Watch carefully to avoid scalding.
10. Add chocolate and stir until smooth.
11. Remove from heat and set aside until slightly thickened (5-10 minutes).
12. Pour ganache over the cake, scatter with pistachios, and place in the refrigerator to set (20-30 minutes).
13. Enjoy!