lumicero/recipes-ing2inst huggingface dataset:
Title: Baked Apples With Raspberries
Ingredients:
- 2 apples
- 6 raspberries
- 1/2 ground cinnamon
- 1/2 honey
- 1
Instructions:
1. Preheat oven to 400 degrees. Remove the cores from the apples and use a sharp knife to cut a slit through the skin around the middle. Place in an ovenproof dish.
2. Fill the hollows with raspberries, adding the rest around in the dish. Sprinkle with cinnamon juice and lemon and drizzle with honey.
3. Cover with foil and bake for 30-35 minutes or until tender.
Title: Burnt-Sugar Cake with Caramel Frosting
Ingredients:
- 1/2 sugar
- 1/2 boiling water
- 2/3 butter
- 1 sugar
- 1 vanilla
- 2 eggs
- 3 cake flour
- 3 double-acting baking powder
- 1 salt
- 1 milk
- 2 butter
- 1/3 heavy cream
- 2/3 brown sugar
- 1/8 salt
- 1/8 vanilla
- 3 confectioners' sugar
Instructions:
1. Heat 1/2 cup sugar slowly in a small saucepan, stirring constantly.
2. When sugar is melted and begins to smoke add boiling water slowly and carefully stirring constantly.
3. Continue cooking until syrup measures 1/2 cup, stirring until sugar is dissolved.
4. Set aside to cool.
5. Meanwhile, cream butter well; add 1 cup sugar gradually, beating until light and fluffy.
6. Add vanilla, then egg yolks one at a time, beating thoroughly after each addition.
7. Stir in cold caramel syrup.
8. Add sifted dry ingredients alternately with milk, beating until smooth.
9. Beat egg whites until stiff but not dry.
10. Fold into flour mixture.
11. Pour batter into three round 9 inch layer pans, 1 inch deep, lined on the bottom with paper, then greased.
12. Bake in moderate oven, 375 degrees, for about 20 minutes.
13. Let stand for 5 minutes, then turn out on racks to cool.
14. Spread Caramel Frosting between layers and on top and sides of cake.
15. Caramel Frosting: Mix butter, cream, brown sugar and salt in saucepan.
16. Bring to a boil, stirring constantly.
17. Remove from heat; add vanilla.
18. Then add gradually enough sifted confectioner's sugar to make frosting of speading consistency.
Title: The Chocolate Mint Bars
Ingredients:
- 4 eggs
- 1 sugar
- 1 flour
- 16 margarine
- 3 powdered sugar
- 3 chocolate
- 1
- 1 1/2
- 3
Instructions:
1. Preheat the oven to 350 degrees. In a bowl mix eggs, sugar, flour, chocolate syrup and 1/2 cup margarine. Pour the mixture into a greased 9x13 jelly roll pan and bake for 25-30 minute Cool.
2. For the first topping melt 1 1/2 cup margarine and mix with powdered sugar and mint extract. Spread over first layer and cool. Next, melt semisweet chocolate chips, bakers chocolate and 1 cup margarine and mix together. Spread over second layer and cool.
Title: Yummy Salad
Ingredients:
- 1 maraschino cherry
- 1 mandarin orange
- 1/2 pineapple tidbits
- 1 coconut
- 1 sour cream
- 1 marshmallows
- 2 mayonnaise
- Miracle Whip
Instructions:
1. Combine all ingredients, except oranges.
2. Stir.
3. Fold in oranges lastly, as they tend to break up.
4. Chill and Serve.
5. Recipe may be doubled.
Title: Candy Canes
Ingredients:
- 3 1/2 flour
- 1 1/4 butter
- 1 sugar
- 1 vanilla
- 1/4 salt
- 1 egg
- 1/2
- 1/4
Instructions:
1. Measure first 6 ingredients into large bowl with mixer on low speed, beat until well blended, scraping bowl.
2. Set aside half of dough.
3. Into remaining dough add the red food coloring and the peppermint extract, knead in until well blended.
4. On lightly flowered surface, roll 1 tsp of white dough into a 4" rope, repeat with red dough.
5. Place ropes side by side and gently twist and curve to make a candy cane.
6. Bake 10 minutes at 375F degrees.
Title: Chocolate Vegan Death Cake from the Grit - Athens, Ga
Ingredients:
- 4 1/2 all-purpose flour
- 3 sugar
- 1 cocoa powder
- 1 baking soda
- 2 salt
- 1 1/2 pure vanilla extract
- 2 brewed coffee
- 3 cider vinegar
- 1/4 firm silken tofu
- 1 semisweet vegan chocolate chips
- 3 cream cheese
- 2 butter
- 1/2 confectioners' sugar
- 4 pure vanilla extract
- 2
Instructions:
1. Cake:.
2. Preheat oven to 350. Grease 3 (9-inch) round cake pans, dust with flour, and line bottom with parchment or wax paper.
3. Sift together dry ingredients in a large bowl. Add oil and vanilla extract. With electric mixer on low speed, blend until fully combined. With mixer on medium speed, gradually blend in coffee. When mixture is smooth, add vinegar and blend on low speed just until combined.
4. Divide batter evenly into prepared pans.
5. Bake for 20 to 25 minutes or just until a knife or toothpick inserted in the center of layers comes out clean. Remove from oven and cool 15 to 20 minutes on a wire rack. Remove from pans and allow layers to cool completely before icing.
6. Chocolate Icing:.
7. Drain excess fluid from silken tofu, crush and place in a medium saucepan with chocolate chips. Stir together over medium heat until chocolate is very soft. Transfer to food processor and puree until fully blended. Cool to spreadable consistency and frost between layers, and top and sides of cake.
8. Cream Cheese Icing:.
9. Using an electric mixer, beat cream cheese in a large bowl until smooth. Add butter and beat until smooth, creamy, and fully combined. Add powdered confectioners' sugar and vanilla extract and beat slowly until sugar is incorporated. Continue to beat until consistency is extremely smooth and fluffy.
10. Hint: Due to dark cake crumbs and white cream cheese icing, it may be useful to first apply a crumb coating - a very thin initial coating of icing to trap crumbs. After applying, place cake in the freezer for a few minutes to solidify crumb coat and proceed with a clean, crumb-free spatula to decorate cake with remaining icing. Then garnish with chocolate shavings, candies, or cookies, if desired.
Title: Creamy Peanut Butter Frosting
Ingredients:
- 1 butter
- 1 creamy peanut butter
- 4 powdered sugar
- 1/4 milk
- 2 vanilla
Instructions:
1. Cream butter and peanut butter together.
2. Add half the powdered sugar and blend.
3. Blend in milk and vanilla.
4. Add remaining powdered sugar.
5. Stir until smooth and well blended.
Title: Scrumptious Strawberry Cake
Ingredients:
- 4 all-purpose flour
- 2 baking soda
- 1 baking soda
- 1/2 salt
- 1/2 butter
- 1/2 sugar
- 1 3/4 vanilla
- 1 buttermilk
- 1 1/3 strawberry Jell-O gelatin dessert
- 1 strawberry
- 1/2
Instructions:
1. Grease and lightly flour three 8 1/2-inch round pans or one 13x9x2-inch rectangle pan. Preheat oven to 350.
2. Stir together flour, baking powder, baking soda, salt, and jello. Set aside.
3. In a large bowl, with an electric mixer, whip softened butter. Then add sugar and vanilla until well mixed. Add egg whites one at a time, beating well after each addition, then mix in strawberries.
4. Then alternately add flour mixture and buttermillk to butter mixture until all ingrediants are mixed well.
5. Pour into pans. Bake for 25 to 30 minutes for 8 inch pans and 30 to 35 minutes for 13x9x2 or until a wooden tothpick inserted comes out clean. Cool cakes in pans placed on wire racks for 10 minutes. Remove round cake layers from pans and let cool on a wire rack.
6. (Frosting listed under Scrumptious Strawberry Frosting).
Title: Sugar Cookies - No Break, Fail-Safe and Foolproof
Ingredients:
- 1 unsalted butter
- 1 sugar
- 2 eggs
- 1 vanilla
- 3 all-purpose flour
- 2 baking powder
- 1 salt
Instructions:
1. In a bowl, cream the butter and sugar.
2. Beat in the eggs and vanilla.
3. In a second bowl, combine the flour, baking powder and salt.
4. Sift flour mixture into butter mixture 1 cup at a time and blend well.
5. Roll dough into ball and chill 3-4 hours or overnight.
6. When ready to prepare cookies, preheat oven to 350°.
7. Roll out dough and cut into shapes.
8. Brush with milk and sprinkle with colored sugar or candies if desired (or frost cookie once baked and cooled).
9. Bake at 350° for 10-15 minutes.
10. Remove cookies to a rack to cool completely.
Title: Peach Melba Sundaes
Ingredients:
- 1 frozen raspberries
- 3
- 1
- 4
Instructions:
1. Place the raspberries and their syrup in a food processor. Process until the mixture forms a smooth puree.
2. Pit and slice the peaches. Don't peel; the skin contains healthy fiber.
3. Pit and slice the peaches. Dont' peel these either.
4. When ready to serve, fill 4 dessert goblets with even portions of the frozen yogurt. Spoon the puree over the yogurt, and top with the peaches. Garnish the sundaes with the toasted almonds. Enjoy!
Title: Mohnkuchen
Ingredients:
- 6 eggs
- 1 salt
- 160 sugar
- 150 poppy seeds
- 50 walnuts
- 50 raisins
- 200 margarine
- 200 chocolate
- 4 water
Instructions:
1. Preheat oven to 180°C/ 350°F.
2. Grease and line a 26 cm/ 10 inch springform cake tin.
3. Melt the margarine and then reduce the heat to very very low. Add the chocolate and water. When it starts to melt, take off the heat and then continue to stir until fully melted. Set aside. This forms the chocolate topping for the cake.
4. Separate the eggs. Whisk the egg whites with the salt until snowy peaks are formed. Add half the sugar slowly and whisk until stiff.
5. Beat the egg yolks and the rest of the sugar together. Add four tablespoons of the chocolate topping and mix.
6. Stir the poppy seeds, walnuts and raisins into the egg-chocolate mix.
7. Fold in half of the egg whites into the poppy seed mix.
8. Fold in the other half of the egg whites. Pour the mixture into the cake tin.
9. Bake for 40 - 45 minutes.
10. Once the cake has cooled, remove it from the tin.
11. Reheat the chocolate topping (easiest in the microwave, you can also do it over a bowl of hot water but NEVER over an open flame) and pour over the cake. Leave to cool.
Title: Easy Carrot Cake for Michael
Ingredients:
- 16 pineapple
- 1 eggs
- 1/3 raisins
- 3 pecans
- 1 carrots
- 1
- 2
Instructions:
1. Heat oven to 350F; grease 9x13-inch pan.
2. In blender or food processor, blend pineapple with juice, till no longer chunks, almost smooth.
3. Add cinnamon packet from cake mix, eggs and oil to pineapple and mix well.
4. Add cake mix and blend about 2 or 3 minutes.
5. Fold in raisins, pecans and carrots.
6. Pour in prepared pan and bake 38-45 minutes.
7. Frost with your favorite cream cheese frosting.
Title: Lemon Yogurt Pound Cake
Ingredients:
- 1 1/2 all-purpose flour
- 2 baking powder
- 1/2 kosher salt
- 1 sugar
- 1 1/3 eggs
- 4 lemon zest
- 2 pure vanilla extract
- 1/2 fresh lemon juice
- 1/2 confectioners' sugar
- 1/3 fresh lemon juice
- 1
- 2
Instructions:
1. Preheat the oven to 350 degrees F. Grease an 8 inch loaf pan. Grease and flour the pan.
2. Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the Chobani yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a spatula, fold the vegetable oil into the batter, making sure it’s all blended. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
3. Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
4. When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak inches Cool.
5. For the Glaze:
6. Combine the confectioners’ sugar and lemon juice and pour over the cake. Slice and Enjoy!
Title: Chocolate Cream Pots
Ingredients:
- 5 dark chocolate
- 1/2 Baileys Irish Cream
- 5 mascarpone cheese
- 8
Instructions:
1. Break up the chocolate and microwave on High for about 2 minutes or until melted, stir and set aside to cool.
2. Beat the cream until soft peaks form, whisk the Bailey's into the cream.
3. In a seperate bowl, beat the mascarpone until smooth, then beat in the Bailey cream mixture.
4. Pour in the cooled chocolate and stir lightly to form a swirl pattern.
5. Spoon into 1/2 cup ramkins or small stemmed wine glasses and cover generously with chocolate shavings.
6. Serve or refrigerate.
Title: Chocolate Fruitcake
Ingredients:
- 1 cherries
- 4 pineapple
- 4 golden raisins
- 3 currants
- 2 dates
- 1 Bourbon
- 1 molasses
- 1 white sugar
- 3 brown sugar
- 1/2 eggs
- 1 flour
- 8 baking powder
- 2 cinnamon
- 1/2 nutmeg
- 1 allspice
- 1/2
- 1 1/2
Instructions:
1. In large bowl, combine fruits.
2. Pour bourbon and molasses over all. Cover; let stand overnight.
3. Preheat oven to 300 degrees. Add nuts to fruit mixture. Cream butter with sugars.
4. Beat in eggs, one at a time.
5. Add chocolate. Add remaining ingredients to mixture; mix well. Add fruits and nuts.
6. Pour into 2 greased and waxed paper-lined 9 x 5 x 3-inch pans. Bake for 3 hours.
Title: Carrot Cake Primo
Ingredients:
- 1 light brown sugar
- 1 sugar
- 1 ricotta cheese
- 1 eggs
- 3 vanilla flavoring
- 1 all-purpose flour
- 2 baking powder
- 2 baking soda
- 1 salt
- 1/2 ground nutmeg
- 1/2 cinnamon
- 1 carrots
- 2 walnuts
- 1/2 golden raisins
- 1/2
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. Grease a 9 X 13 pan with cooking spray or oil and flour.
3. In a large bowl beat sugars, oil, ricotta cheese and vanilla.
4. Beat in eggs, one at a time.
5. Sift together dry ingredients and stir into first mixture.
6. Fold in pineapple, carrots, walnuts and raisins.
7. Bake 1 hour, or until center is done.
8. Cool and frost with your favorite cream cheese frosting.
9. Keep refrigerated after frosting.
Title: Lemon Chess Gooey Butter Cake
Ingredients:
- 1 butter
- 8 egg
- 1 lemons
- 2 cream cheese
- 8 eggs
- 2 butter
- 8 cornmeal
- 2 confectioners' sugar
- 3 3/4
Instructions:
1. Place a rack in the center of the oven and preheat the oven to 350 degrees F. Set aside an ungreased 9- by 13-inch pan.
2. For the crust, place the cake mix, melted butter, and egg in a large mixing bowl. Blend with an electric mixer on low speed for two minutes. Stop the machine and scrape down the sides of the bowl with a rubber spatula. The batter should come together in a ball. With your fingertips, pat the batter evenly over the bottom of the pan, smoothing it out with your fingers until the top is smooth. Set the pan aside.
3. For the filling, rinse and dry the lemons well. Grate the zest from the lemons and set aside; you should have about 2 teaspoons. Cut the lemons in half, and squeeze into a small bowl; you should have about 6 tablespoons. Set the juice aside.
4. Place the cream cheese in the same mixing bowl that was used to make the crust, and with the same beaters (no need to clean either) blend with an electric mixer on low speed until fluffy, 30 seconds. Stop the machine and add the lemon juice, lemon zest, eggs, melted butter, and cornmeal and beat on medium speed for 1 minute. Stop the machine and add the confectioners' sugar. Beat on medium speed until the sugar is well incorporated, 1 minute more. Stop the machine and scrape down the sides of the bowl with the rubber spatula so that the filling covers the entire surface and reaches the sides of the pan. Place the pan in the oven.
5. Bake the cake until it is well browned but the center still jiggles when you shake the pan, 45 to 47 minutes. Remove the pan from the oven and place it on a wire rack to cool, 30 minutes. Cut into squares and serve.
6. Store this cake, covered in aluminum foil, at room temperature for up to 4 days, or in the refrigerator for up to 1 week. Or freeze it, wrapped in foil, for up to 6months. Thaw the cake overnight in the refrigerator before serving.
Title: Almond Raspberry Tassies
Ingredients:
- 1/2 butter
- 3 cream cheese
- 1 flour
- 1/2 sugar
- 2 milk
- 1/4 almond paste
- 1/2 flour
- 2
- 3
- 1
Instructions:
1. blend softened butter and cream cheese.stir in flour.mix to combine.chill.
2. divide dough into 24 balls.press into sides and bottom of small miniature muffin tins --
3. fill with prepared filling.
4. to prepare FILLING:
5. put 1/2 tsp raspberry preserves into each unbaked shell.
6. use your fingers to combine sugar and almond paste -- add egg yolks, one at a time, beat well as you ad each yolk -- blend in other ingredients --
7. spoon into shells on top of preserves.
8. bake at 400* for 15 minutes.
9. cool in pans on rack before removing from miniature tins -- .
Title: Easy Flaky Pie Crust
Ingredients:
- 1 all-purpose flour
- 1/2 salt
- 1/3 shortening
- 2 -4 granulated sugar
- 2 vinegar
- 2
Instructions:
1. In a medium bowl, combine flour and salt. For a flakier crust add the sugar to the flour and salt mixture. Using a pastry blender or a fork, cut the chilled shortening into the flour mixture until it resembles coarse crumbs. For a flakier crust add the vinegar to the chilled water. Sprinkle the flour mixture with the water a tablespoon at a time, while tossing and mixing lightly with a fork. Continue adding water until the dough is just moist enough to form a ball when lightly pressed together. Note: if you use too little water the pastry will tend to tear or crack, if you add too much water the dough will become tough.
2. Place the dough into an air-tight bag, container or saran wrap and refrigerate for several hours or overnight. (Can be kept refrigerated for several days or frozen for up to 3 months.).
3. If the dough was frozen allow it to thaw until it is just chilled and can be worked. If the dough was refrigerated allow it to set for 10 to 15 minutes until it is warm enough to work. Shape the dough into a ball. Flatten the ball to 1/2 inch thickness, rounding and smoothing the edges. On a floured surface, roll the dough out lightly from center to the edge into an 11-inch circle. Fold the pastry in half then place it in an 8 or 9 inch pie pan. Unfold the crust and gently press in the bottom and up the sides of the pan. Do not stretch.
4. Fold edge under to form a standing rim and flute edges. If you are not baking the pastry then you are done.
5. Gently prick the bottom and sides with a fork repeatedly to prevent air pockets.
6. Just before placing the pastry in the oven, line it with a piece of parchment paper or aluminum foil and fill it with dried beans or uncooked rice.
7. Place the pastry in the oven and set the temperature to 300 degrees, allowing the pastry to warm up - then remove the pastry until the oven finishes preheating (this helps to prevent shrinkage).
8. Bake at 300 degrees for 15 minutes for partially baked pastry and 25 minutes for a fully baked pastry.
9. Note: Make sure that both your filling and the pie crust are at room temperature before filling or the crust will lose its crunch.
Title: Peanut Butter Chip Bars
Ingredients:
- 1 peanut butter
- 1/2 sugar
- 1 egg
- 2
Instructions:
1. Mix peanut butter,sugar and egg.
2. Spread in 8inch square pan.
3. Sprinkle with chocolate pieces.
4. Bake at 325 F for about 20 minutes.
5. Let cool.
Title: Peppermint Christmas Roll
Ingredients:
- 1 butter
- 250 sweetened condensed milk
- 1 coconut
- 2
- 0.5
Instructions:
1. Crush biscuits finely with rolliing pin in snaplock bag or in food processor.
2. Chop chocolate and cherries into small pieces. Add butter,condensed milk and enough coconut to make workable dough.
3. Roll into balls or log shapes and then coat with coconut and refrigerate on foil tray. Slice or eat as desired - enjoy.
Title: Cute Hamburger Cupcakes
Ingredients:
- 1 sesame seeds
- 1/2
Instructions:
1. Prepare cupcakes according to your the recipe you pick.
2. Prepare frosting. Superate into two bowls. Dye one red, and one green.
3. Slice the tope off of all the cupcakes. Discard or eat tops of chocolate cupcakes.
4. Slice the bottom pieces of all cupcakes into 1/2" slices. (Just slice each bottom in half).
5. Right now you should have: tops of white cupcakes. The bottoms of all cupcakes cut in half.
6. Take one slice of white cupcake and frost one side green.This is the bottom of the bun, the green is the lettuce.
7. Take a slice of chocolate cupcake and place on top of 'lettuce'. This will be the meat.
8. Take one slice of white cupcake and frost both sides red. This will be the tomato. Place on top of 'meat'.
9. Place the top of one white cupcake on top. This is the top of the bun.
10. Add sesame seeds for more realistic look.
11. Repeat steps.
12. ^_^ I hope it makes sense, If it's confusing, just look at the picture and it's pretty self explanitory.
Title: Oatmeal Cake
Ingredients:
- 1 1/4 boiling water
- 1 quick oats
- 1/2 oleo
- 1 brown sugar
- 1 white sugar
- 2 eggs
- 1 cinnamon
- 1 nutmeg
- 1 vanilla
- 1 1/2 flour
- 1 baking soda
- 3 oleo
- 3/4 brown sugar
- 1 coconut
- 1 milk
- 3 eggs
- 2
Instructions:
1. Cream together oleo, brown sugar, white sugar, 2 eggs, cinnamon, nutmeg and vanilla.
2. Add oats and hot water; mix well.
3. Add flour and soda; beat 1 minute.
4. Pour into 9x12-inch cake pan.
5. Bake at 350° for 30 minutes or till set in center.
6. For Topping: Mix together topping ingredients.
7. Spread on cake.
8. Return to oven just long enough to brown coconut.
Title: 60 Calorie Biggest Loser Vanilla Cupcakes With Banana Frosting (
Ingredients:
- 5 salt
- 1 honey
- 3 vanilla extract
- 2 whole wheat flour
- 1/4 baking powder
- 1/2 fat-free cream cheese
- 1 banana
- 1
- 1/2
Instructions:
1. Preheat the oven to 325°F.
2. Place the egg whites in a large bowl and using a handheld mixer whip the whites on medium speed for 3 to 4 minutes or until the whites begin to lighten up and hold their shape.
3. Increase speed to high and whip in the salt and honey until the whites hold a soft peak, then add the vanilla extract.
4. Fold in the yogurt.
5. In a separate medium mixing bowl combine the flour and baking powder and mix well.
6. Sift the dry ingredients into the egg whites a little at a time, gently folding them in with a rubber spatula.
7. Once fully incorporated, scoop the batter into cupcake tins lined with cupcake papers.
8. Bake the cupcakes for 15 to 20 minutes or until they have colored and gently spring back when pushed with a finger.
9. Remove from the oven and cool the cupcakes at room temperature.
10. Mix the cream cheese and the banana in a medium mixing bowl until well incorporated, leaving small chunks of banana throughout the frosting.
11. Once cool, spread a little of the banana frosting over the cupcakes and top each with a raspberry. Serve.
Title: Chocolate Puffed Wheat Squares
Ingredients:
- 3/4 corn syrup
- 3/4 margarine
- 1 1/2 brown sugar
- 1/2
- 11
Instructions:
1. Combine corn syrup, margarine, brown sugar, and cocoa in heavy sauce pan.
2. Boil for 5 minutes; remove from heat.
3. Add puffed wheat; stir.
4. Using buttered pans; pour mixture into greased 13 by 9 inch cake pan. Pat into pan.
5. Let cool; cut into squares.
Title: Ugly Duckling Pudding Cake
Ingredients:
- 1 instant lemon pudding mix
- 1 coconut
- 1 eggs
- 1 brown sugar
- 4 butter
- 1/4 sugar
- 1/2 coconut
- 1/2 evaporated milk
- 1/2
- 1 1/3
- 1/2
Instructions:
1. Blend all cake ingredients except for brown sugar and nuts and beat 4 minutes with electric mixer at med. speed.
2. Pour into a well greased 9 x 13 pan.
3. Sprinkle with the brown sugar and nuts.
4. Bake in a 325F oven about 45 minutes or tested done. Cool 15 minutes.
5. Meanwhile make glaze by combining glaze ingredients and boiling for 2 minutes.
6. Pour over warm cake.
Title: Chocolate Mousse Cake With Raspberry Sauce
Ingredients:
- 300 dark chocolate
- 150 unsalted butter
- 6 eggs
- 50 sugar
- 100 raspberries
- 2 powdered sugar
- 50 water
- 1 of fresh mint
Instructions:
1. Line the base and sides of a 8 inch springform cake rin with parchment paper.
2. Preheat oven to 350 degrees.
3. Melt the chocolate and butter in a double boiler.
4. In a separate bowl, whisk the egg yolks with 2 tablespoons of sugar. Stir in the melted and chocolate/butter mixture.
5. Beat the egg whites with the remaining sugar in a separate bowl until very stiff.
6. Quickly fold in the chocolate mixture in two batches and pour the mix in the cake tin.
7. Bake for 20 minutes.
8. To make the sauce, blend the raspberries, sugar, and water in a bowl. Blend until smooth.
9. Pass through a sieve if you wish an extra smooth sauce.