lumicero/recipes-ing2inst huggingface dataset:
Title: Charlotte Russe (Sharlotka)
Ingredients:
- 24 -26 ladyfingers
- 1/3 Grand Marnier
- 2 fresh raspberries
- 1 heavy cream
- 2 unflavored gelatin
- 1/4 cognac
- 3/4 milk
- 4 eggs
- 1/2 granulated sugar
- 1 heavy cream
- 1/4 fresh raspberries
- 2 fresh lemon juice
- 2 cognac
- 2
- 1
Instructions:
1. Lightly grease a 2 quart charlotte mold with light vegetable oil.
2. Brush the ladyfingers with Grand Marnier. Line the bottom and the sides of the mold with the ladyfingers, arranging them flat side inward and tapering the sides, if necessary, to fit the bottom of the mold.
3. Fold the 2 cups raspberries into the Bavarian cream. Fill the charlotte mold with the cream. Chill, uncovered, until the cream is firmly set, at least 3 hours.
4. To serve, run a knife around the inside of the mold. Place a serving dish over the mold and invert, shaking lightly to loosen.
5. Whip the cream until it holds stiff peaks. Spoon the cream into a pastry bag fitted with a decorating tip. Pipe over the top and sides of the charlotte decoratively.
6. Decorate with additional raspberries and serve with raspberry sauce.
7. For the Bavarian Cream:.
8. In a small bowl, sprinkle the gelatin over the cognac and let soak while preparing the next steps.
9. In a medium sized saucepan, bring the milk to a slow boil. Remove from the heat.
10. In a large bowl with an electric mixer, beat the egg yolks and the granulated sugar until the mixture is pale yellow and forms a ribbon when the beaters are lifted. Gradually whisk in the hot milk.
11. Return the mixture to the saucepan and cook over low heat, stirring, until the mixture thickens, about 10 minutes; do not allow to boil. Add the gelatin mixture and stir to dissolve for one minute. Set the saucepan in a large bowl filled with ice and chill, stirring frequently, until thickened, 20 to 25 minutes.
12. Beat the cream until it forms stiff peaks.
13. In a separate bowl, with clean, dry beaters, beat the egg whites until soft peaks form. Beat in the superfine sugar, 1 tablespoon at a time, then beat until the whites are stiff and glossy, but not dry.
14. Fold the cream and the egg whites into the egg yolk mixture gently but thoroughly, until well blended.
15. For the Raspberry Sauce:.
16. Strain the raspberries through a fine sieve set over a bowl, pushing them through with the back of a wooden spoon.
17. Add the sugar, lemon juice, and Cognac, and mix well. Taste and adjust the sugar, if necessary.
Title: Hungarian Butter Cakes
Ingredients:
- 4 flour
- 1/2 salt
- 1/2 sugar
- 1 1/2 baking powder
- 1/2 butter
- 1/2 sour cream
- 4 lemon
- 1 walnuts
- 1/2 sugar
- 2 fresh lemon rind
- 1/2
- 3
- 1/2
Instructions:
1. Mix flour, salt, sugar, and baking powder together.
2. Work in the butter and lard as for pie dough.
3. Add beaten egg yolks, sour cream, lemon juice and rind.
4. Cut dough into four pieces.
5. Place dough in a good bowl, cover, and place in refrigerator overnight.
6. In the morning, on a floured board, roll out dough, one piece at a time, into 3-inch squares.
7. Fill with nut filling or with jam.
8. Bake on an ungreased baking sheet for 25 30 minutes in a 350 degree Fahrenheit oven.
9. Filling:
10. Mix the walnuts, sugar, egg whites and lemon rind together.
Title: Chocolate Pasta With Chocolate Hazelnut Cream Sauce
Ingredients:
- 2 1/2 all-purpose flour
- 1/4 powdered sugar
- 1/4 salt
- 1 eggs
- 3 vanilla extract
- 1 heavy cream
- 1 salt
- 1 raspberries
- 1 creme fraiche
- 1 toasted hazelnuts
- 2
Instructions:
1. For the pasta:
2. Sift together the flour, cocoa and sugar. Add a pinch salt and mound the flour mixture in a large bowl or on a clean work surface. Hollow out the center, making a well in the middle of the flour with steep sides. Break the eggs into the well. Add the chocolate syrup and vanilla. Gently mix together with a fork. Gradually start incorporating the flour by pulling in the flour from the sides of the well. As you incorporate more of the flour, the dough will start to take shape. Once it gets thick, you can use a spatula to incorporate the rest of the flour.
3. If the dough is too dry, add a little water. If the dough is too wet or sticky, add a little flour. Once the dough comes together, knead the dough on a clean work surface until it becomes smooth, about 8 minutes. Shape into a disc, cover with plastic wrap and let rest in the fridge, 20 to 30 minutes.
4. Divide your rested dough into quarters and work with one piece at a time, covering your other pieces to keep them moist. Flour each piece lightly, shape it into a rectangular shape and put it through a pasta sheeter attachment, starting at the widest setting. Run the dough once through the largest setting, fold it into thirds and run it through one more time. Then run the pasta through the sheeting attachment once on every number, stopping at 5 or 6, depending on how thick you would like it. Lightly flour the rolled out pasta sheet and fold in half. Take your chef knife and cut ribbons about a 1/2-inch thick, then unravel the pasta ribbons and place on a floured baking sheet to keep from sticking.
5. For the sauce:
6. Bring the heavy cream to a simmer in a heavy-bottomed saucepan over medium-high heat and stir in the chocolate-hazelnut spread. Add a pinch salt and continue whisking until the sauce is creamy. Remove from the heat and reserve.
7. Cook the chocolate pasta in a large pot of boiling water, 3 minutes. Immediately remove the pasta from the water and toss gently with the sauce and a little of the pasta cooking water to help with the consistency.
8. Mound the pasta and sauce on dessert plates and garnish with the fresh berries, a dollop of creme fraiche, white chocolate shavings and skinless toasted chopped hazelnuts, to garnish.
Title: Glazed Lime Cake
Ingredients:
- 3/4 butter
- 2 1/2 powdered sugar
- 2 eggs
- 1/4 milk
- 1 1/3 self-rising flour
- 2 -3 limes
- 1/4 sugar
Instructions:
1. Preheat oven to 350°F
2. Butter and flour 8-inch square baking pan.
3. Using electric mixer, cream butter and 11/2 cups powdered sugar in large bowl.
4. Beat in eggs 1 at a time. Beat in milk, then flour.
5. Transfer batter to prepared pan; smooth top.
6. Bake cake until tester inserted into center comes out clean, about 35 minutes.
7. Meanwhile, finely grate enough lime peel to measure 1 tablespoon. Halve limes; squeeze enough juice to measure 1/4 cup. Mix peel, juice, and 1/4 cup sugar in small bowl. Set lime syrup aside.
8. Using skewer, poke holes all over baked cake. Spoon half of lime syrup (about 3 tablespoons) over hot cake. Cool.
9. Whisk 1 cup powdered sugar into remaining lime syrup; drizzle over cake. Let stand 1 hour. Cut cake into squares.
Title: Single Serve Chocolate Cake
Ingredients:
- 2 flour
- 3 sugar
- 2 cocoa powder
- 1 egg
- 2 milk
- 2 vanilla
- 2 chocolate chips
Instructions:
1. Mix flour, sugar, and cocoa powder in the mug.
2. Add egg and mix well.
3. Add in milk, oil and vanilla.
4. Stir in Chocolate chips.
5. Put in microwave for 1 1/2 minutes DO NOT OVERBAKE.
6. Turn mug upside down on dish to get cake out.
Title: Oompah Loompah Cake
Ingredients:
- 250 dark chocolate
- 200 butter
- 1/4 brandy
- 3 instant coffee powder
- 6 eggs
- 200 caster sugar
- 150 white flour
- 40 caster sugar
- 1
Instructions:
1. Place the chocolate and butter in a microwave safe bowl and microwave on high power for 1-2 minutes.
2. Remove and stir until smooth.
3. Dissolve the coffee powder in the brandy and add to the chocolate mixture.
4. Separate the eggs and beat the yolks with the sugar until light and thick.
5. Stir the chocolate mixture into the egg yolk mixture then stir through the flour and almond meal.
6. Whisk the egg whites until stiff, then beat in the remaining 1 tablespoon castor sugar. Continue to beat until firm but not dry.
7. Gently fold 1/3 of the whites into the chocolate mixture, then fold in the rest.
8. Pour into a lined 22cm cake pan.
9. Cake can also be baked in a kugelhopf pan - make sure you liberally butter the pan and dust with a mixture of cocoa, flour & castor sugar (about 1 t of each). baking time about 40 minutes.
10. Bake in a preheated 160 degree celcius oven for about 45-55 minutes or until a skewer inserted in the cake comes out clean (leave the cake slightly undercooked for a fudgey centre).
11. Leave to cool for 5 minutes before unmoulding onto a wire rack to cool.
12. Dust with icing sugar before serving.
13. Delicious served slightly warm with vanilla ice-cream or cream and strawberries or cherries.
14. Cooled cake can also be covered with whipped fresh cream and decorated with fresh strawberries and mixed berries (the frozen mixed berries work well) and then dusted with icing sugar.
15. Chocolate Ganache-250g dark cooking chocolate, chopped & 1/3 cup cream, melt in microwave in 30 second bursts, until chocolate melted, stir till combined & drizzle over cake.
16. Note: Preparation time includes baking time.
Title: Mixed Burfi- Indian Sweet
Ingredients:
- 1 besan
- 1/2 semolina
- 1/2 milk
- 1 ghee
- 1 sugar
- 1 water
- 1/2 cardamom powder
- 1 saffron strands
- 3 cashew nuts
- 1 pistachios
- 1
Instructions:
1. In a thick bottomed Kadaahi/Wok, heat the ghee and add sooji.
2. Stir this for a minute and a half on a low flame.
3. Now add the besan and maida and keep stirring on slow fire - about 1-2 minutes. Do not leave the wok unattended at any point of time or else the mixture will scortch and the burfi will taste bitter.
4. When the mixture emits a pleasant aroma, add the mawa.
5. {{Maawa is made by boiling the milk till it is solidified. The cosisitancy is of biscuit dough. It can also be made by mixing milk powder with enough water to make a thick batter and then steamed for about 1/2 an hour. This is a good substitute if you cant find the real maawa.}}.
6. Keep stirring till the maawa mixture turns into a light pink colour.
7. Remove this mixture from fire.
8. Now heat the sugar, water and saffron together and let boil.
9. Check for one strand consistency between your thumb and index finger.
10. Add cardamom powder.
11. Now pour this syrup into the fried mixture and beat well.
12. Turn this into a greased tray and flatten with a spatula. This has to be done immedeately or else the mixture will solidify and then it may be difficult to make smooth Burfis.
13. Immediately sprinkle the chopped nuts and press them down lightly.
14. Cut the burfi into desired shapes before it sets completely.
15. Serve when at room temperature.
16. This burfi stays good for more than a week at room temperature.
Title: Fit for a King Carrot Cake!
Ingredients:
- 3 all-purpose flour
- 3 granulated sugar
- 1 salt
- 1 baking soda
- 1 cinnamon
- 1 1/2 eggs
- 4 vanilla extract
- 1 walnuts
- 1 1/2 carrots
- 1 1/2 crushed pineapple
- 1 1/3 cream cheese
- 3/4 sweet butter
- 8 confectioners' sugar
- 6 vanilla extract
- 3
- 1
- 1/2
Instructions:
1. Preheat oven to 350*.
2. Grease two 9 inch layer cake pans lined with wax paper.
3. (I use a 9x12 pan).
4. Sift dry ingredients into a bowl.
5. Add oil, eggs and vanilla.
6. Beat well.
7. Fold in walnuts, coconut, carrots and pineapple.
8. Pour batter into the prepared pans.
9. Set on the middle rack of the oven and bake for 35 to 45 minutes, until edges have pulled away from sides and a cake tester inserted in center comes out clean.
10. Cool on a cake rack for 3 hour.
11. Fill cake and frost sides with cream cheese frosting.
12. Dust top with confectioners' sugar.
13. Cream Cheese Frosting: Cream together cream cheese and butter in a mixing bowl.
14. Slowly sift in confectioners' sugar and continue beating until fully incorporated.
15. Mixture should be free of lumps.
16. Stir in vanilla, and lemon juice of you use it.
17. Frosts a 2 layer cake.
Title: Apricot & Peach Pie Using Fresh Fruits
Ingredients:
- 1 apricots
- 3 -4 sugar
- 4 flour
- 1 1/2 lemon juice
- 4 -5 butter
- 1 egg
- 1 sugar
- 1
- 1 -2
Instructions:
1. Line a 9 inch glass pie dish with one floured crust. I use a commercial, refrigerated, boxed crust that I have brought to room temperature before unrolling and flouring it. Home-made crusts might work even better. Set the 2nd crust aside to top the pie before baking.
2. In a large bowl, mix the sugar and flour; then add the pealed, sliced peaches and apricots,and lemon juice. Mix well; then pour onto the 1st pie crust.
3. Dice butter into small cubes and arrange atop the filling.
4. Place 2nd crust on top of the filling. Crimp the edges of the crust together; then, use a knife to cost 4-5 one inch long air holes to prevent filling from over flowing as it bakes.
5. Place the pie onto a pizza pan to catch drips. Bake pie at 350 degrees for 1 hour or slightly longer if you desire a darker crust. Serve warm or cold with vanilla ice cream or whipped cream as you prefer. It is even great plain! Enjoy!
Title: Classic Cocoa Brownies
Ingredients:
- 1 butter
- 1 1/2 white sugar
- 1 1/2 brown sugar
- 4 eggs
- 2 vanilla extract
- 1 1/2 all-purpose flour
- 1 salt
- 1
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 13x9x2 inch baking pan and set aside.
2. In a large mixing bowl, combine melted butter, sugar and vanilla. Then beat in eggs one at a time, until well blended.
3. In a separate bowl, sift or combine flour, cocoa powder and salt. Slowly stir flour mixture into egg mixture until evenly blended. Add chocolate chips (or any other desired additives like nuts). Then spread evenly in greased baking pan.
4. Bake in preheated oven for 35-40 minutes or until inserted toothpick comes out clean. Remove and cool completely before cutting.
Title: Guinness Chocolate Cake
Ingredients:
- 1 stout beer
- 1 unsalted butter
- 3/4 all-purpose flour
- 2 sugar
- 2 baking soda
- 1 1/2 salt
- 3/4 eggs
- 2 sour cream
- 6 heavy cream
- 6 instant coffee granules
- 6
- 3/4
Instructions:
1. Cake prep:
2. Preheat oven to 350°F Butter or spray a bundt pan. Bring 1 cup stout and 1 cup butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
3. Whisk flour, sugar, baking soda, and ¾ teaspoon salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Pour batter into prepared pan. Bake cake until tester inserted into center comes out clean, about 35 minutes. Transfer cake to rack; cool 10 minutes. Turn cake out onto rack and cool completely.
4. Ganache:
5. For the ganache, melt the chocolate, heavy cream, and coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. Drizzle over the top of cooled cake.
Title: Emoji Cat Sugar Cookies
Ingredients:
- 3 3/4 all-purpose flour
- 1/2 baking powder
- 1/2 salt
- 8 unsalted butter
- 2 sugar
- 2 eggs
- 4 confectioners' sugar
- 1 water
- 1
- 6
- 4
- 1/2 - 3/4
Instructions:
1. In a large bowl, whisk to combine flour, baking powder and salt. In the bowl of a stand mixer, use a paddle attachment to beat butter and sugar on medium speed until pale and fluffy, about 2-3 minutes. Add eggs, one at a time, and beat to combine. Reduce speed to low and gradually beat in flour. Divide dough in half and shape each half into a flat disk.
2. Working one at a time, place the dough on a silpat or piece of parchment paper cut to 12x17 inches. Cover with a large piece of plastic wrap and roll dough out to 1/4-inch thick. Place rolled dough, covered with plastic on a baking sheet. Repeat process with 2nd disk and place rolled dough on top of 1st piece. Refrigerate until dough is firm, about 1 hour.
3. Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper. Remove plastic from dough and use a 4-inch cat emoji cutter to cut out shapes. Place cookies 1 1/2-2 inches apart on prepared baking sheets. Roll out scraps and repeat process. Chill for about 15 minutes if dough is too soft.
4. Bake cookies rotating baking sheets halfway through until edges start to turn golden, about 12-14 minutes. Transfer cookies to a wire rack to cool completely before decorating.
5. To make the icing: Place sugar, meringue powder and 1/2 cup water in a large mixing bowl. Using a hand-held mixer or stand mixer fitted with whisk attachment, whisk to combine until smooth and thick, adding additional water to achieve a thick but pourable consistency. Separate icing into four bowls and use coloring gels to dye icing red, yellow, black, and light blue.
6. Fill a small squeeze bottle with yellow royal icing and trim the tip to make it easier to squeeze the icing out. Alternatively use a pastry bag fitted with a small tip. Fill a pastry bag fitted with a small tip or squeeze bottle with black royal icing. Fill a pastry bag fitted with a small tip or small squeeze bottle with light blue royal icing.
7. To decorate cookies, start with the yellow royal icing and draw an outline around the edge of the cookie. Fill the center with yellow icing by squeezing in a zig zag and then use a toothpick to make smooth. Place heart eyes on some of the cookies. Let icing dry completely before decorating the face.
8. Once the yellow icing is dry, use the black icing to make eyes, whiskers and a mouth. Let dry completely.
9. Use the light blue royal icing to draw tears of laughter on some of the cat emojis.
Title: Peach Cobbler
Ingredients:
- 1/4 unsalted butter
- 1 flour
- 2 baking powder
- 1 salt
- 1 sugar
- 1 milk
- 1 vanilla extract
- 20
Instructions:
1. Preheat oven to 350.
2. Place butter in a 10-12 inch cast iron skillet and put in oven.
3. Drain peaches and set aside.
4. Whisk together flour, baking powder, salt, and sugar.
5. Pour milk and vanilla into the flour mixture and stir until smooth.
6. Take the skillet out of the oven and pour melted butter into batter and stir.
7. Pour batter into the skillet.
8. Place the drained peaches into the center of the batter.
9. Place pan in the oven and bake for 50 to 60 minutes, or until golden brown.
10. Serve with whipped cream.
Title: Orange Scented Pears with Vanilla Creme
Ingredients:
- 6 cooking pears
- 4 dessert pears
- 2 sugar
- 1 currants
- 250 butter
- 1 brandy
- 60 milk
- 125 sugar
- 500 vanilla pod
- 6 orange
- 40
- 1
- 45
Instructions:
1. Sprinkle pears with sugar, orange peel and currants.
2. Place pears in a buttered ovenproof dish and pour orange juice around them.
3. Dot pears with butter.
4. Cover and bake at 180 C for 45-75 minutes.
5. Basting occasionally until pears are very tender.
6. Remove from oven and cool (pears will firm as they cool).
7. Brush with apricot jam and brandy.
8. Grill pears under preheated grill until tops are crisp and lightly charred.
9. To make creme anglaise, heat milk in a heavy-based sauce pan or a double boiler until warm.
10. Whisk egg yolks and sugar and vanilla until creamy.
11. Slowly add warm milk, whisking constantly.
12. Return to saucepan and cook over low heat, stirring, until sauce is thick enough to coat back of a wooden spoon.
13. Do not boil sauce as it will curdle.
14. Add grated orange peel and remove from stove.
15. Leave until cold, then blend in whipped cream and liqueur.
16. Serve very well chilled with pears at room temperature.
Title: Chocolate Chip Cookies
Ingredients:
- 250 butter
- 1 sugar
- 1 plain flour
- 3 white chocolate chips
- 1 peanut butter
- 1
- 2
Instructions:
1. Cream butter & sugar.
2. Add condensed milk, flour, choc chips, and peanut butter.
3. Mix together.
4. Roll into balls, place on biscuit tray, and bake for 12-15 minutes at 190°C.
Title: Orange-Soaked Bundt Cake
Ingredients:
- 10 all-purpose flour
- 2 sugar
- 1 1/2 baking powder
- 1/2 baking soda
- 6 unsalted butter
- 3/4 canola oil
- 1 1/2 lemon zest
- 1 vanilla extract
- 3/4 eggs
- 5 unsalted butter
- 1/2 dark rum
- 1 confectioners' sugar
- 2
- 1
Instructions:
1. Heat the oven to 350°F Butter and flour a 10-inch tube pan or 12-cup bundt pan.
2. To make the cake-- Sift the flour, sugar, baking powder, and soda into the large bowl of a stand mixer fitted with the paddle attachment. Add the butter and mix on low speed until fine crumbs form. Change to the whisk attachment. With the machine running on medium speed, whisk in the oil, lemon zest, vanilla extract, and orange juice. Whisk in the eggs one at a time and then increase the speed to high and whisk the batter until light, about 3 min., scraping the sides of the bowl if necessary. Pour the batter into the prepared pan and bake until a toothpick inserted in the cake comes out clean, 45 to 50 minute.
3. To make the syrup and glaze-- While the cake bakes, whisk together in a small bowl the orange juice concentrate, butter, rum, and 1/2 cup of the confectioners' sugar.
4. When the cake is done, set the pan on a rack to cool for 5 minute With a thin skewer, poke the cake all the way through to the bottom of the pan in about 100 places. Pour 1/3 cup of the syrup over the cake and let stand for 1/2 thour; repeat with another 1/3 cup of syrup and let stand another 1/2 hour before removing the cake from the pan. (At this point you can wrap the cake in plastic and hold for up to 3 days at room temperature; in fact, the flavor only improves.) Cover the remaining syrup with plastic and store at room temperature.
5. When ready to serve, whisk the remaining 1/2 cup confectioners' sugar into the remaining syrup. Set the cake on a rack over a baking sheet and pour the glaze over the cake. Let stand for at least 10 minute before slicing and serving.
Title: 5 Minute Apple Crisp
Ingredients:
- 2 nutmeg
- 1/2 brown sugar
- 1/4 granola cereal
- 1 vanilla ice cream
- 1
Instructions:
1. Heat pie filling in a small pot over medium low heat.
2. Season with nutmeg and spoon into dessert cups. Top with a sprinkle of brown sugar and a few tablespoons of granola.
3. Top with small scoops of vanilla ice cream and serve.
Title: Lemon Merigue Beehives
Ingredients:
- 4 butter
- 1 flour
- 1/4 salt
- 1 eggs
- 1/4 lemon zest
- 3 sugar
- 1 1/2 butter
- 3/4 sugar
- 4
- 1/2
Instructions:
1. Make the pastry by sifting together dry ingredients.
2. Cut in butter.
3. Chill and roll into circles.
4. Make lemon curd by creaming together all ingredients in a saucepan until thinkens.
5. Whip egg whites until stiff.
6. Assemble together.
Title: Apple Brown Betty
Ingredients:
- 1 unsalted butter
- 8 granny smith apples
- 1 granulated sugar
- 1/4 all-purpose flour
- 3
- 1/3
Instructions:
1. Preheat oven to 400 degrees.
2. Cut apples into 1/4 inch slices and place in a bowl.
3. Combine with granulated sugar and flour.
4. Brush a 9 X 13 inch pan with some butter and sprinkle bottom with 1 cup of breadcrumbs.
5. Sprinkle 1/2 cup granulated sugar over breadcrumbs and top with half the apples.
6. Repeat layers with remaining ingredients.Drizzle top with remaining butter and sprinkle evenly with superfine sugar.
7. Bake on middle rack in oven until bubbling and browned, about 45 minutes.
8. Cool on a rack.
9. Cut into squares and serve warm or at room temperature. - - - - - - - - - - - - - - - - - -
Title: Chocolate-Coated Coconut Cake
Ingredients:
- 1 butter
- 2 sugar
- 5 eggs
- 1 sour cream
- 1 vanilla extract
- 1 flour
- 2 1/2 baking powder
- 2 baking soda
- 1 salt
- 1/8 coconut
- 1 coconut
- 4
- 1/3
Instructions:
1. Preheat oven to 350*F.
2. Grease and flour a 10" fluted tube pan.
3. CAKE: In a large bowl, cream the butter and sugar together until light and fluffy.
4. Beat in the eggs, then the sour cream, vanilla, and coconut extract.
5. In another bowl, combine the flour, baking powder, baking soda, and salt.
6. Add to butter mixture just until combined; do not overmix.
7. Gently stir in the coconut.
8. Pour the batter into the prepared pan.
9. Bake for 60 minutes, or until a toothpick inserted in the center comes out clean.
10. Cool 10 minutes in the pan; loosen edges and invert onto a wire rack.
11. Cool completely.
12. When the cake is completely cooled, pour the melted chocolate over the top of the cake, letting it drip down the sides.
13. Sprinkle with 1/3 cup coconut.