lumicero/recipes-ing2inst huggingface dataset:
Title: Country Blueberry Dessert
Ingredients:
- 1 Gold Medal all-purpose flour
- 3/4 sugar
- 3/4 nonfat milk
- 2 baking powder
- 1/4 salt
- 1 butter
- 2 blueberries
- 2 crystallized ginger
Instructions:
1. Heat oven to 350°F Spray 8-inch square (2-quart) glass baking dish with cooking spray. In large bowl, stir flour, sugar, milk, baking powder and salt until well blended. Stir in melted butter. Pour into baking dish.
2. Pour frozen blueberries over batter; sprinkle with ginger.
3. Bake uncovered 1 hour to 1 hour 5 minutes or until edges are golden brown and center is set. Let stand 15 minutes before serving. Serve warm.
Title: Banana Split Angel Cake
Ingredients:
- 1 1/2 bananas
- 2 pineapple chunks in juice
- 1
- 4
Instructions:
1. Stir together yogurt, bananas and pineapple.
2. Spoon mixture over angel food cake.
3. Drizzle with chocolate syrup.
Title: Karithopita - Olympic Walnut Cake
Ingredients:
- 5 eggs
- 6 sugar
- 2 brandy
- 2 vanilla
- 1 walnuts
- 6 walnut halves
- 9 nutmeg
- 1/2 orange, zest of
- 1 fine semolina
- 6 baking powder
- 2 water
- 1 1/4 sugar
- 1 fresh lemon rind
- 1 cinnamon stick
- 1
Instructions:
1. Preheat oven to 325°F Grease an 8- or 9-inch round pan.
2. Beat egg yolks with sugar until pale yellow.
3. Stir in orange juice, brandy and vanilla.
4. Combine semolina and baking powder and fold into egg yolks.
5. In separate bowl, beat egg whites until stiff.
6. Fold in walnuts, nutmeg and orange zest.
7. Fold 1/2 of whites into yolk mixture, then fold in remaining whites.
8. Spread in pan and bake for 30 minutes.
9. Cool on rack.
10. While cake is baking, combine water, sugar, lemon rind and cinnamon in a small saucepan.
11. Bring to a boil, then lower heat and cook until sugar is melted.
12. Set aside to cool slightly.
13. Pour hot syrup on cake, place 8 walnut halves around the top outside edge and 1 in the center and serve.
Title: Ghirardelli Ultimate Fondue
Ingredients:
- 6 bittersweet chocolate
- 6 milk
- 1 1/4 heavy cream
- 1 vanilla extract
- 2 unsalted butter
Instructions:
1. In a medium saucepan at medium heat, combine milk or cream , vanilla, and butter, and heat until mixture just simmers.
2. Remove from heat, and stir in chocolate bars and liqueur until completely melted and smooth.
Title: Butter Flavored Brickle Drizzles
Ingredients:
- 1 sugar
- 1 brown sugar
- 1 sweetened condensed milk
- 1 vanilla
- 1 flour
- 1 3/4 salt
- 1 baking soda
- 1/2 oats
- 3 1/2 chocolate chips
- 1
Instructions:
1. milk and vanilla, mix well. Combine flour, salt and soda. Stir into creamed mixture, stir in oats.
2. Shape dough into balls (approx. 2 T). Press tops into Brickle Chips (flatten as you do so, use bottom of a glass if you wish). Place brickle side up on baking sheet. Bake at 350* for 7-10 minutes.
3. Remove from sheet and cool completely.
4. When all cookies are baked, place chocolate chips in a microwave safe ziplock type bag. Microwave med-hi for 1 minute. Knead chips in bag, cut small tip off of corner of bag and drizzle chocolate over cookies. A nice pattern makes them look professional. Eat and enjoy.
Title: Low Fat Chocolate Cupcakes
Ingredients:
- 3 wheat flour
- 1 1/2 cocoa powder
- 1/2 baking soda
- 2 salt
- 1 white vinegar
- 10 vanilla
- 2 water
- 2
- 2 1/2
Instructions:
1. Preheat oven to 350°F Line 2 12-cup muffin tin with cupcake liners; set aside.
2. In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt; set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, mix together oil, vinegar, vanilla, and water until well combined. Add flour mixture to the mixer and mix until smooth, scraping down the sides of the bowl with a spatula as necessary. Batter should look and feel more watery than normal cake batters.
4. Pour batter into prepared muffin tin, filling each cup 1/2 to 3/4 full. Transfer to oven and bake, rotating pan halfway through cooking, until a cake tester inserted into the center of one of the cupcakes comes out clean, 20 to 25 minutes.
5. Immediately remove cupcakes from muffin tin and transfer to a wire rack. Let cool completely before frosting.
Title: Simple Hazelnut Macaroons
Ingredients:
- 1 1/4 hazelnuts
- 2/3 sugar
- 1 lemon
- 1 cinnamon
- 2
Instructions:
1. Grind hazelnuts a bit coarser than nut flour.
2. Mix all above ingredients together except egg whites.
3. Whip egg whites to stiff peaks and fold into above ingredients. Place teaspoons full of batter every two inches on parchment paper and bake at 375°F for 12 minutes.
Title: White Chocolate Vanilla Cheesecake Mousse (Costco Copycat)
Ingredients:
- 8 white chocolate
- 16 heavy cream
- 1 vanilla instant pudding mix
- 2 confectioners' sugar
- 1 vanilla
- 3/4 salt
- 1
Instructions:
1. In a small bowl, melt white chocolate in microwave (heat for 30 seconds, stir, and repeat until completely melted smooth).
2. In a medium bowl beat heavy cream until it holds soft peaks.
3. In a medium bowl, beat pudding into milk for 2 minutes.
4. In a large bowl beat together cream cheese, confectioners' sugar, vanilla, and a pinch of salt until creamy smooth. Beat in the melted white chocolate.
5. Stir the pudding into the cream cheese mixture. Stir in 1/3 of the whipped cream into the cream cheese mixture to lighten. Then fold in another 1/3 of the whipped cream and then fold in the remaining 1/3.
6. Chill 15 minutes and use as a filling for a cake.
Title: Microwave Brownies
Ingredients:
- 1/2 unsalted butter
- 3 eggs
- 2 sugar
- 1 all-purpose flour
- 1/2 baking powder
- 1/2 salt
- 1/2 vanilla extract
- 1
- 1/2
Instructions:
1. Put the butter and chocolate into a microwave safe bowl and heat on high for 1 to 2 minutes, stirring every 30 seconds to melt the chocolate. Set aside.
2. In another bowl, whisk together the eggs and sugar.
3. In a large bowl sift the flour with the baking powder and salt. Add the egg and chocolate mixtures along with the vanilla and stir well to combine.
4. Spray an 8 by 8 by-2-inch microwave safe glass pan with cooking spray. Pour the batter into the pan, spread it out evenly, and scatter the chocolate chunks on top. Cook on high for 5 minutes. Remove from the oven and let rest for 3 minutes before cutting and eating.
Title: Soft Gingersnap Cookies
Ingredients:
- 2 1/4 flour
- 1/2 cinnamon
- 1 ginger
- 1 salt
- 3/4 sugar
- 1/2 margarine
- 1 egg
- 1/2 molasses
- 2 baking soda
- 2 hot water
Instructions:
1. Mix all ingredients together; then chill dough for one hour.
2. Roll into small balls by hand, dip in sugar, then slightly flatten onto an ungreased cookie sheet.
3. Bake at 350° for 10 minutes or until lightly browned.
4. DO NOT OVERBAKE.
5. Slightly cool and enjoy!
Title: Chunky Monkey Pudding Shot Recipe (Alcohol)
Ingredients:
- 1 instant banana pudding mix
- 1 milk
- 3/4 vodka
- 1/4 walnuts
- 1/4 Cool Whip
- 1 - 1 5/8
- 1
Instructions:
1. Mix pudding mix with milk.
2. Add Creme de Banana and vodka mix well.
3. Fold in Cool Whip.
4. Mix in chocolate pieces and crushed walnuts.
5. Put in 1.0z or 2.0z cups with lids and freeze at least 24hrs.
Title: Easy Peach Cobbler
Ingredients:
- 1 self-rising flour
- 1 white sugar
- 1 milk
- 2 butter
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Melt butter or margarine in 9 x 13 inch pan.
3. Mix together the flour, sugar, and milk. Pour mixture into the pan. Spread peaches, including syrup, evenly around the pan.
4. Bake at 350 deg for 30 to 40 minutes until the crust turns golden brown.
5. Let cool for about 10 minutes before serving.
Title: Apple Dumplings
Ingredients:
- 3 flour
- 1 1/2 salt
- 8 -9 water
- 1 1/2 vegetable shortening
- 6 apples
- 1 cinnamon
- 12 sugar
- 3 water
- 1 salt
- 1 1/2 cinnamon
- 1 1/2 sugar
- 1/4 butter
Instructions:
1. For Pastry;Mix flour and salt, and cut shortening into flour until crumbly.
2. Stir in water until completely moistened.
3. Then from into 3 balls.
4. Flatten each ball on lightly floured surface and roll to 1/8-inch thick.
5. Cut each piece into four equal parts, making 12 pieces total.
6. Apple filling; Mix cinnamon and sugar.
7. on each pastry (12 total), place 1/2 cup chopped apples and 1 tablespoon cinnamon and sugar mixture.
8. Bring edges of dough to center, and pinch edges together, Place all 12 dumplings in a 9x13-inch baking dish, Pinched side down.
9. Cinnamon Sauce; Bring sauce ingredients to a boil and pour generously over dumplings.
10. Bake at 400 degrees for 15 minutes, Then Reduce Heat to 350 degrees for an additional 40 minutes.
Title: Raspberry Almond Shortbread Cookies
Ingredients:
- 1 butter
- 2/3 granulated sugar
- 1/2 all-purpose flour
- 2 sugar
- 1/2 powdered sugar
- 2 water
- 1
- 3 -4
- 1 1/2
Instructions:
1. In a medium bowl beat butter medium speed for about 30 seconds. Add the the 2/3 cup granulated sugar and 1/2 teaspoon almond extract. Beat until well combined. Beat in as much flour as you can with electric mixer and then using a wooden spoon stir in any remaining flour. Cover and chill for 1 hour or until dough is easy to handle.
2. Preheat oven to 350 degrees. Shape dough into 1-inch balls. Place balls 2 inches apart on ungreased cookie sheets. Using your thumb, press an indentation into the center of each ball. Spoon about 1/2 teaspoon of the jam into each indentation and then sprinkle with sugar. Bake about 10 minutes or until edges are light brown. Cool on cookie sheets for 1 minute. Transfer cookies to wire racks to finish cooling.
3. For icing, in a medium bowl combine powdered sugar, 1 teaspoon water and 1 1/2 teaspoons almond extract. Add enough of the remaining water to make a drizzling consistency. Drizzle cookies with icing.
Title: Dad's Fruitcake
Ingredients:
- 8 flour
- 4 shortening
- 4 butter
- 2 soft brown sugar
- 2 eggs
- 1/2 milk
- 2 mixed spice
Instructions:
1. Put everything*except* the milk and the fruit in a food mixer and mix well for about 5 minutes- the mixture will be quite stiff.
2. Add milk and mix well.
3. Mix in fruit by hand.
4. It's normally easier to add the fruit a little bit at a time.
5. Bake in the top of a preheated oven at gas mark 4, 180 degC, 350 degF for about 1 1/4 hours.
6. Check after 1 hour- if a knife poked into the cake comes out clean, the cake is fully cooked.
Title: Sponge Cake
Ingredients:
- 175 butter
- 175 eggs
- 3 self rising flour
- 175 salt
- 1 confectioners' sugar
- 3
- 1
Instructions:
1. PRE- HEAT OVEN TO 350F / 180°C.
2. Grease 2 8-inch/20-cm round cake pans and base-line with parchment paper.
3. Beat the butter and sugar together in a mixing bowl until the mixture is pale in colour and light and fluffy.
4. Add the egg, a little at a time, beating after you add each addition.
5. Sift the flour in and salt and carefully add to the mixture, folding it in with a metal spoon or spatula.
6. Divide the mixture among pans and smooth over with spatula. Place them on the same shelf in the center of the oven. Bake for 25-30 minutes until well-risen, golden brown and beginning to shrink from the sides of the pan.
7. Remove from oven and let it stand for one minute. When cakes are out of the pan, put jelly on one. Then put the other on top and sprinkle with the confectioners sugar.
Title: Lacy Lemon Tuiles
Ingredients:
- 1/2 confectioners' sugar
- 1/4 all-purpose flour
- 1 butter
- 2 lemon juice
Instructions:
1. Combine the sugar and flour, then stir in the lemon juice and melted butter until smooth.
2. Refrigerate the batter for a few hours.
3. When you are ready to bake the tuiles-.
4. Preheat oven to 400*F.
5. Place 1 teaspoon of batter on a parchment lined cookie sheet and spread it out as thinly as you can with the back of a spoon (or your finger).
6. Repeat until sheet has 6 cookies on it.
7. Bake for about 7 minutes, or until cookies are lacy and browning at the edges.
8. Remove from oven and let rest for just 1 minute.
9. Remove the tuiles with a thin spatula and drape over a rolling pin or wine bottle until cool.
10. Repeat with second tray.
11. Best to serve that day.
Title: Just Brownies
Ingredients:
- 1/2 butter
- 1/2 sugar
- 1 eggs
- 2 vanilla
- 2 flour
- 1/2 salt
- 1/4
Instructions:
1. Preheat oven to 350. line 8x8 square pan with foil and spray with baking spray.
2. Mix it all up.
3. Add your stuff.
4. Pour in the pan and bake for 25 minute or until a toothpick comes out clean.
5. Woo-hoo! Easy brownies!
Title: Jane's Blueberry Cobbler
Ingredients:
- 3 blueberries
- 1 white sugar
- 1 cornstarch
- 1 water
- 1 flour
- 1 white flour
- 1 1/2 baking powder
- 1/2 salt
- 3 shortening
- 1/2 milk
Instructions:
1. FRUIT MIXTURE: Put ingredients in medium saucepan. Bring to a boil and boil for 4 minutes. Put in 1 1/2 quart casserole dish.
2. DUMPLING MIXTURE: Mix together flour, white sugar, baking powder, salt. Blend in shortening. Slowly add milk. Do not over mix.
3. Drop by spoonfuls over the berry mixture. Bake 20 minutes at 400°F.
Title: Death by Chocolate Cake
Ingredients:
- 4 eggs
- 1 sour cream
- 1/2 water
- 1/2 instant chocolate pudding mix
- 16 1/2
- 3 1/2
- 1
Instructions:
1. Mix wet ingredients, add cake mix the pudding (batter will get very thick) stir in chocolate chips. Pour into prepared Bundt pan.
2. Bake at 350 for 45-60 minutes.
3. Garnish with powdered sugar.
Title: The Best Raspberry Bread
Ingredients:
- 2 all-purpose flour
- 3/4 light brown sugar
- 1/4 granulated sugar
- 1 baking soda
- 1 salt
- 1/4 unsalted butter
- 1 egg
- 3/4 buttermilk
- 1/4 canola oil
- 2 vanilla extract
- 10 -12 raspberries
Instructions:
1. Preheat oven to 350°F Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
2. In a large bowl, add 2 cups + 2 tablespoons flour, sugars, baking soda, optional salt, and whisk to combine; set aside.
3. In a medium microwave-safe bowl or glass measuring cup, melt the butter, about 45 seconds on high power. Allow butter to cool momentarily so you don’t scramble the egg.
4. To the butter, add the egg, buttermilk, oil, vanilla, and whisk to combine.
5. Pour wet over dry and stir until just combined; don’t overmix. Batter will be somewhat lumpy and don’t try to stir the lumps smooth or bread will be tough; set aside.
6. In a medium bowl, add the raspberries, 2 tablespoons flour, and toss lightly to combine (coating berries in flour helps to reduce sinking while baking).
7. Add the raspberries to the batter and fold very lightly to combine.
8. Turn batter out into prepared pan, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary.
9. Bake bread for 45 minutes to an hour. Bread is done when top is set in the middle, slightly domed, springy to the touch, and a toothpick inserted in the center (if you can find a patch without hitting raspberries) comes out clean or with a few moist crumbs, but no batter.**.
10. Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving.
11. Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.
Title: Apple Crisp
Ingredients:
- 2 tart cooking apples
- 2 water
- 3 all-purpose flour
- 2 sugar
- 2 margarine
- 1/4 ground cinnamon
Instructions:
1. Heat oven to 350°F.
2. Divide the apple slices between two 10-ounce custard cups. Sprinkle water over apple slices.
3. Mix flour, sugar, margarine, and cinnamon with a fork until crumbly; sprinkle over apples.
4. Bake uncovered until the topping is light golden brown and apples are tender, 25-30 minutes.
5. For Butterscotch Apple Crisp, stir 1 tablespoons butterscotch chips into crumble mixture.
Title: Schrafft's Butterscotch Cookies
Ingredients:
- 2 unsalted butter
- 3/4 dark brown sugar
- 1 1/4 egg
- 1 pure vanilla extract
- 2 all-purpose flour
- 1 baking soda
- 1 3/4 salt
- 1/2 pecans
- 1/2
- 1
Instructions:
1. Preheat oven to 375 degrees. Grease cookie sheets.
2. In the bowl of an electric mixer fitted with the paddle attachment, combine butter and shortening for a few seconds. Add sugar and beat until creamy. Beat in egg, dry milk, and vanilla until light.
3. In a medium bowl, sift together flour, baking soda, and salt. With the mixer running, slowly add flour mixture to butter mixture. Fold in pecans.
4. Drop heaping tablespoons of batter onto prepared baking sheets about 2 inches apart. Lightly flour your fingers and press each piece of batter into a 3-inch circle.
5. Transfer to oven and bake until lightly browned, 8 to 10 minutes. Transfer cookies to a wire rack to cool completely.
Title: Simca’s Passover Gateau Au Chocolat
Ingredients:
- 1/2 bittersweet chocolate
- 4 unsalted butter
- 6 eggs
- 1/2 sugar
- 1 brewed coffee
- 1/2 unsalted butter
- 3 1/2
- 2
- 3
Instructions:
1. Prepare the cake:.
2. Preheat oven to 350. Melt chocolate and margarine together in double boiler or small pan placed in larger pan with boiling water. Beat egg yolks with sugar till pale. Add almonds and melted chocolate mixture; mix very well. In separate bowl, beat egg whites stiff, then fold them inches Grease a nonstick 9-inch cake pan and dust with matzo cake meal. Pour mixture in pan, bake 45 minutes.
3. Prepare the glaze:.
4. In a preheated 350° oven, spread almonds on small baking sheet and toast for 7 minutes, until fragrant. In small saucepan, melt chocolate in coffee over low heat, stirring, just until smooth, about 3 minutes. Remove pan from heat, stir in margarine until melted.
5. Invert cooled cake onto a serving plate. Using a metal spatula, spread chocolate glaze evenly over top and sides of cake. Arrange toasted nuts in a ring around top of cake, refrigerate for at least 30 minutes to set glaze.
Title: Fantasy Chocolate-Caramel Delights
Ingredients:
- 1/2 butter
- 2/3 granulated sugar
- 1 egg
- 2 milk
- 1 vanilla
- 1 flour
- 1/3 cocoa powder
- 1/4 salt
- 16 pecans
- 3 chocolate chips
- 1 1/4 vegetable shortening
- 1/2
- 1
Instructions:
1. In a large mixing bowl cream butter and sugar.
2. Separate egg, reserve white for later use add yolk to creamed mixture.
3. Add milk and vanilla to creamed mixture, mixing well after each addition.
4. In a separate bowl combine dry ingredients and whisk to combine.
5. Combine creamed and dry mixtures with electric mixer; beat until well combined.
6. Wrap dough in plastic wrap and chill for 2 hours or until dough is easy to work with.
7. Preheat oven to 350°F.
8. In a small sauce pan melt caramels into whipping cream over low heat.
9. Stir until mixture is smooth; set aside.
10. Slightly beat reserved egg white.
11. Shape dough into 1-inch balls.
12. Roll balls in egg white then in pecans.
13. Place balls one inch apart on cookie sheet sprayed with vegetable oil spray.
14. Using your thumb, make an indentation in each cookie.
15. Bake for 10 minutes or until edges of cookies are firm.
16. Spoon caramel into indentation.
17. Move cookies to wire racks to cool.
18. Melt chocolate chips and shortening; cool mixture slightly then place in a zip top bag.
19. When all cookies have been filled, clip tiny corner off of bag and drizzle chocolate over cookies.
20. Let cookies stand until chocolate and caramel are set.
21. Prep time does not include chilling time.
Title: Lemon Ginger Shortbread
Ingredients:
- 1 butter
- 1/3 sugar
- 2 all-purpose flour
- 1/3 crystallized ginger
- 1 lemon peel
- 1/2 powdered sugar
- 2 -4 fresh lemon juice
Instructions:
1. Heat oven to 325*.
2. In large bowl, combine butter and sugar; beat until light and fluffy.
3. Lightly spoon flour into measuring cup; level off. Add flour, ginger and lemon peel; mix well.
4. Shape dough into ball; divide into 4 pieces. On ungreased cookie sheets, flatten each piece to 6-inch round; press edges to smooth.
5. Bake at 325* for 15 to 25 minutes or until edges are light golden brown. Cool 5 minutes; cut each round layer into 8 wedges; pierce surface with fork if desired. Cool on cookie sheet for 15 minutes or until completely cooled.
6. In small bowl, combine powdered sugar and enough lemon juice for desired drizzling consistency; blend until smooth. Place mixture in small resealable food storage plastic bag; seal bag. Cut off small corner of bag. Squeeze glaze onto cooled cookies.
Title: Delicious Chocolate Pie
Ingredients:
- 3 flour
- 2 butter
- 1 1/2 milk
- 1 vanilla
- 3 sugar
- 1
- 3
- 1
Instructions:
1. Mix flour, cocoa, sugar, milk and egg yolks together in saucepan and cook over medium heat until thckened, stirring continuously.
2. Pour into baked pie shell.
3. Top with cool whip or meringue made from 3 egg whites if desired.
4. This makes one very delicious chocolate pie.
Title: Coffee Tres Leches Cake
Ingredients:
- 4 1/2 unsalted butter
- 1 1/2 unbleached all-purpose flour
- 1/4 baking powder
- 5 kosher salt
- 1 eggs
- 1/3 granulated sugar
- 3/4 pure vanilla extract
- 1 sweetened condensed milk
- 1 evaporated milk
- 1/2 heavy cream
- 1/2 brewed coffee
- 1 kosher salt
- 1 instant coffee
- 2 1/2 heavy cream
- 2 confectioners' sugar
- 1/2 pure vanilla extract
- chocolate curls
Instructions:
1. Position a rack in the center of the oven and heat the oven to 350°F.
2. Butter the bottom and sides of a 9x13-inch Pyrex baking dish or a nonreactive metal pan. Line the bottom of the baking dish or pan with parchment and lightly butter the parchment.
3. Sift the flour, baking powder, and salt into a medium bowl and set aside.
4. Separate the eggs, putting the whites in a medium bowl and the yolks in a large bowl. With an electric mixer, beat the yolks with 3/4 cup of the sugar on medium speed until the mixture is pale and creamy, about 2 minutes. Add the milk and vanilla and beat until combined, 1 minute more.
5. Clean and dry the beaters and then beat the egg whites, gradually increasing the speed to high, until they reach soft peaks, 2 to 3 minutes. Add the remaining 1/4 cup sugar in a stream, continuing to beat on high, until you reach firm but not dry peaks, 1 to 2 minutes more. Whisk a third of the dry ingredients into the yolk mixture until thoroughly combined. Gently fold in a third of the egg whites with a rubber spatula. Fold in the remaining dry ingredients and egg whites, alternately, in two more batches each, until fully incorporated.
6. Pour the batter into the prepared dish or pan and bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Let the cake cool in the pan on a rack for 10 minutes, then invert the cake onto the rack, remove the parchment, and let cool completely.
7. Return the cake to the baking dish or pan (the cake will soak up more of the liquid if returned to the pan it was baked in), or invert it onto a rimmed platter.
8. In a 2 quart saucepan, stir together the condensed milk, evaporated milk, heavy cream, coffee, and salt until the condensed milk is well blended. Cook over medium-low heat, stirring to avoid scorching, until it begins to bubble around the edges, 3 to 5 minutes. Remove from the heat and pour into a heatproof 4 cup measuring cup.
9. With a toothpick, prick the cake to the bottom in 1/2-inch intervals. Pour the soaking liquid slowly over the cake, starting at the edges and pausing to let it soak in before adding more. Cover loosely with plastic wrap and refrigerate until the cake is well chilled, at least 2 hours and up to 24 hours.
10. In a large bowl, stir the instant coffee into 2 Tbs. of the heavy cream until dissolved. Add the remaining cream and beat with an electric mixer on medium speed. When it begins to thicken, slowly add the sugar and vanilla and continue to beat just until it holds firm peaks, 3 to 4 minutes (be careful not to overbeat). Spread the whipped cream all over the top of the cake, sprinkle the chocolate curls or almonds over the top, and serve.