lumicero/recipes-ing2inst huggingface dataset:
Title: Cherry Clafouti
Ingredients:
- 18 fresh cherries
- 1 granulated sugar
- 1/2 granulated sugar
- 1 cornstarch
- 1/2 all-purpose flour
- 1/4 eggs
- 4 salt
- 1 unsalted butter
- 1 lemon peel
- 1/4 vanilla extract
- 1
- 1/4
Instructions:
1. Preheat oven to 325°F
2. Generously butter shallow 1 1/2 quart glass or ceramic baking dish. Combine cherries, 1 Tablespoon sugar and cornstarch in medium bowl; toss to coat. Arrange cherries in bottom of prepared dish.
3. Blend flour and almonds in processor until nuts are finely chopped. Whisk eggs, salt and 1/2 cup sugar in large bowl to blend. Whisk in flour mixture. Add milk, butter, lemon peel, and vanilla and almond extracts. Whisk until smooth. Pour custard over cherries.
4. Bake clafouti until set in center and golden on top, about 55 minutes. Cool slightly. Serve warm.
Title: Cinnamon Bread Pudding With Pear and Hazelnuts
Ingredients:
- 12 pear
- 1 dried cherries
- 3 cranberries
- 4 hazelnuts
- 3 brown sugar
- 1 pure vanilla extract
- 6 eggs
- 1 1/2 heavy cream
- 4 half-and-half
- powdered sugar
Instructions:
1. Lightly butter a baking pan.
2. Preheat oven to 350 degrees.
3. Set a hot water bath into oven.
4. Line the baking dish with the cinnamon bread cut into strips, or cubes.
5. Layer on top of the bread, pear, cherries, and nuts.
6. Beat the eggs in a large bowl with vanilla, and brown sugar, and the cream.
7. Pour over bread fuit layer.
8. Let sit for five minutes or so.
9. Sprinkle the entire top with the powdered icing sugar.
10. Place into the hot water bath, and bake in oven until golden and set.
11. about 30 minutes.
12. A hot water bath is a large pan (bigger than your baking dish) with hot water placed in oven, with a rack.
13. then the baking pan is placed on the rack, and the hot water should come half way up the sides.
Title: Nancy's Fruit Pizza
Ingredients:
- 3/4 butter
- 1/4 cinnamon
- 3 brown sugar
- 1 1/2 self rising flour
- 8 cream cheese
- 2 Cool Whip
- 1 confectioners' sugar
- 1 strawberry
- 1 blueberries
- 1 kiwi
- 3/4 mandarin orange
- 1/2 cornstarch
- 1/4 sugar
- 1/4 butter
- 1/2
Instructions:
1. preheat oven to 350 degrees.
2. melt butter before measuring. then add flour, brown sugar, and cinnamon and mix into a paste. pat dough onto a standard size pizza pan (note: we use the disposable aluminum ones).
3. bake 14-16 minutes, until golden brown. let stand until completely cooled.
4. while crust is baking, allow cream cheese to soften, then beat until smooth.
5. add confectionary sugar and cool whip and mix thoroughly.
6. spread onto cooled crust.
7. add your fruit on top of the creamy topping. you can choose whatever you like. i have listed a rough estimate of what we like to use above, but you can use any fruit of your choosing. arrange by placing one type of fruit in a circle around the edge, working inward with different fruits in each row. (wash fruit thoroughly and drain fruit thoroughly if you use canned fruit.).
8. combine cornstarch and sugar with orange juice and boil for one minute.
9. add 1/2 tbsp butter. if too thick, thin down with a little water. let it cool.
10. brush over the fruit and serve!
Title: Fluffy Frosting
Ingredients:
- 1 white sugar
- 1/3 water
- 1/4 cream of tartar
- 2 vanilla extract
- 1 1/2
Instructions:
1. Combine the sugar, water and cream of tartar in a saucepan. Cook the mixture over medium-high heat until the sugar is completely dissolved and the mixture starts to bubble.
2. Whip the egg whites and vanilla extract in a mixing bowl until soft peaks form. Slowly drizzle the hot sugar syrup mixture into the egg whites while whipping constantly at medium-high speed until stiff peaks form and frosting is very glossy, around 8-10 minutes.
Title: Orange Chiffon Cake
Ingredients:
- 2 all-purpose flour
- 4 baking powder
- 1/2 salt
- 1 1/2 sugar
- 1/2 eggs
- 6 orange zest
- 2 cream of tartar
- 1/2 heavy cream
- 1/4 sugar
- 1 pure vanilla extract
- 1 orange, zest of
- 1/2 sugar
- 1 sugar
- 1/2 water
- 2
- 1
Instructions:
1. Preheat oven to 325. In a large bowl, whisk together flour, baking powder, salt and 1 cup sugar. Make well in center of flour mixture. Add oil, egg yolks, orange zest and juice and 1/4 cup cold water; whisk batter until smooth.
2. Using an electric mixer, beat egg whites and cream of tartar until soft peaks form. Gradually add remaining 1/2 cup sugar (1 tablespoon at a time); continue to beat until stiff peaks form. Using a rubber spatula, gently fold half of egg-white mixture into batter. Fold in remaining egg white mixture just until combined (do not overmix).
3. Pour batter into a 10-inch footed angel food cake pan with a removable bottom; bake until a toothpick inserted near center of cake comes out clean, about 55 minutes to 60 minutes. Remove from oven; invert, still in pan, onto a baking sheet. Cool completely. Run a knife around edge and center to release cake. Serve topped with Vanilla Whipped Cream and Candied Orange Zest, if desired.
4. Vanilla Whipped Cream:
5. In a medium bowl, using an electric mixer or whisk, beat 1 cup heavy cream, 1 tablespoon sugar and 1/2 teaspoon pure vanilla extract until soft peaks form. Serve immediately.
6. Candied Orange Zest:
7. Using a vegetable peeler, remove zest of 1 orange in long strips; thinly slice lengthwise. In a small saucepan, combine 1/2 cup sugar and 1 cup water; bring to a boil over high. Add zest and reduce heat to medium. Cook until zest is softened, about 15 minutes. With a slotted spoon, transfer zest to a baking sheet lined with waxed paper; let cool. Toss zest with 2 tablespoons sugar. Store in an airtight container at room temperature up to 1 day.
Title: Double Dutch Pizza Cookies
Ingredients:
- 3/4 margarine
- 1 egg
- 1/4 cocoa powder
- 1/4 salt
- 1/2 mini marshmallows
- 1/4 sugar
- 1 all-purpose flour
- 1 1/2 baking soda
- 1/2 coconut
- 3/4
- 1/4
Instructions:
1. Beat together margarine and sugar until light and fluffy.
2. Blend in egg and vanilla.
3. Add combined flour, cocoa, salt and soda; mix well.
4. Stir in 1/2 cup of M & M's candy and nuts.
5. Place dough on foil lined lightly greased 12-13" pizza pan.
6. Spread to within 1 1/2" from edge of pan.
7. Sprinkle cookie with remaining M&M candies, nuts coconuts, and mini marshmallows.
8. Bake at 350° for 15-20 minutes.
Title: Butter Balls
Ingredients:
- 1 butter
- 2 water
- 2 vanilla
- 2 flour
- 1/2 walnuts
Instructions:
1. Put all ingedients in a bowl and mix togetter,.
2. Then shape into balls.
3. Bake at 350 for 15 minute.
4. when cool roll in powder sugar.
Title: Crispy Bananas With Cinnamon Chocolate Sauce
Ingredients:
- 4 bananas
- 1/2 flour
- 1 egg
- 1 half-and-half
- 1/2 panko breadcrumbs
- 1 cinnamon
- 1
- 1/2
Instructions:
1. Add 1 cup half and half and chocolate chips to a small saucepan, and melt together over low heat. Add cinnamon, stir well.
2. Cut bananas into quarters.
3. Beat egg with 1 tbsp half and half.
4. Dredge bananas in flour, egg, and then panko crumbs.
5. Heat oil in a wide skillet over medium heat.
6. Fry bananas just until crisp and lightly browned.
7. Serve 1 banana in each dish, drizzled with chocolate sauce and topped with whipped cream.
Title: Creamy Frosting for Kids
Ingredients:
- 8 cream cheese
- 1 chocolate pudding mix
- 1/2 butter
- 2/3 brown sugar
- 2/3 milk
- 2 Cool Whip
- 2 vanilla
Instructions:
1. Melt butter and brown sugar completely in a small saucepan.
2. Pour into mixing bowl and add pudding mix, vanilla, and milk.
3. Add softened cream cheese and mix well.
4. Fold in cool whip.
5. Refrigerate frosting till ready to use.
6. Frost cake or refrigerate till ready to serve.
Title: Raspberry White Chocolate Pudding Shot
Ingredients:
- 8 Cool Whip
- 1 milk
- 1 chocolate pudding
- 3/4 vodka
- 1/4 fresh raspberry
Instructions:
1. Mix pudding with milk until creamy.
2. Add vodka and and Raspberry liquor then mix well.
3. Add the Cool Whip.
4. Put the pudding mix into individual serving cups with lids.
5. (Optional) Add a Raspberry to each cup.
6. You may want to provide some plastic spoons.
7. Keep in the freezer.
Title: Perfect Gingerbread
Ingredients:
- 1 1/2 cake flour
- 1 baking powder
- 1 ground cinnamon
- 1/4 salt
- 1/8 cayenne pepper
- 1/2 unsalted butter
- 1/4 dark molasses
- 1/4 honey
- 2 fresh ginger
- 1/2 water
- 1/2 brown sugar
- 1 egg
- 2 lemon zest
Instructions:
1. Preheat ove 350F Butter a 9 inch pan and line bottom with buttered wax or parchment paper. Dust with flour.
2. Sift the first five ingredients [cayenne]
3. Place the next 5 in microwave safe bowl. Cook in microwave, covered for 2 to 3 minutes on high or until butter is melted. Remove. Set aside.
4. Whisk the last three ingredients together. Then whisk into butter mix. Then finally whisk in dry until batter is smooth. Pour into prepared pan.
5. Bake at 35 minutes covering with foil for last 10. Should pass the toothpick test.
6. Let rest 10 minutes before unmolding to wire rack.
7. Serve warm.
Title: Oatmeal Crispies
Ingredients:
- 1 baking soda
- 1 salt
- 1 ground nutmeg
- 1 shortening
- 2 sugar
- 2 eggs
- 1 raisins
- 3/4 lemon rind
- 1 lemon juice
- 1 all-purpose flour
- 1 1/2 quick-cooking oatmeal
- 3
Instructions:
1. In a large mixing bowl, combine baking soda, salt, nutmeg, and shortening. Mix.
2. Continue mixing, and slowly add 1 cup of the sugar. Then add 1 of the eggs.
3. Repeat with the 2nd cup of sugar and the 2nd egg.
4. Add raisins, nuts, lemon rind, and lemon juice. Mix.
5. In a separate bowl combine flour and oatmeal. Mix.
6. Slowly add flour/oatmeal mixture to first bowl while mixing.
7. Once dough is well mixed, chill in the refrigerator for about 1 hour.
8. Roll dough into 1-inch diameter balls. Place onto a baking sheet 3 inches apart on center.
9. Bake at 350 for 12-15 minutes, or until dough is just set in the center. Cool on wire racks for about 30 minutes.
Title: Barefoot Contessa Pb Choc Chunk Cookies
Ingredients:
- 1 butter
- 1 1/2 granulated sugar
- 3/4 light brown sugar
- 2 eggs
- 1 vanilla extract
- 2 all-purpose flour
- 2 1/2 baking powder
- 2 salt
- 1
- 1/2
Instructions:
1. Combine first 6 ingredients in a large bowl.
2. In a small bow, sift flour, baking powder, and salt. Add to wet ingredients, just to combine.
3. Stir in chocolate.
4. Bake at 350 for 17 minutes. Cookies will seem underdone, but do not let brown on top.
Title: Nutty Fruit Bundt Cake With an Orange Glaze
Ingredients:
- 1 light brown sugar
- 1/2 walnuts
- 1/2 all-purpose flour
- 1/4 butter
- 3 all-purpose flour
- 1 baking powder
- 2 baking soda
- 1 butter
- 1 sugar
- 1/2 eggs
- 1/2 vanilla extract
- 3 blueberries
- 1 confectioners' sugar
- 1
- 2/3
- 1
Instructions:
1. Preheat the oven to 350°F Grease and flour a bundt pan, set aside. In a medium bowl, mix all streusel ingredients and set aside. (NOTE: We yielded 2 cups of streusel).
2. MAKE THE CAKE:In a medium bowl, mix together the flour, baking powder and baking soda and set that aside. Have the measured orange juice ready also.
3. In a large mixing bowl, using an electric mixer set on medium speed beat together butter and sugar until fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in zest and vanilla.
4. Reduce mixer speed to low and alternately beat flour mixture and orange juice into egg mixture, beginning and ending with flour. Gently fold in blueberries (or raisins). (NOTE: When we made this using raisins, it yielded just over 4 cups of batter).
5. Spoon half of the cake batter into prepared bundt pan. Sprinkle with half of the streusel mixture. Top with the remaining cake batter and then streusel. Bake for about 30-35 minutes or until a toothpick inserted in center comes out clean.
6. Transfer pan to a wire rack to cool for 10-15 minutes. While cake is cooling, stir together glaze ingredients in a small bowl until smooth. When cake has cooled, invert onto a serving plate. When cooled to room temperature (about 20 more minutes), drizzle with the glaze.
Title: Praline Apple Cake
Ingredients:
- 1/2 butter
- 1 dark brown sugar
- 2 eggs
- 1 3/4 unbleached flour
- 2 baking powder
- 1 vanilla
- 4 -6 apples
- 1 cinnamon
- 2 sugar
- 2 butter
- 1/2 sugar
- 1 egg
Instructions:
1. Preheat the oven to 350°F Line the bottom of a 9" springform pan with parchment, and butter the pan.
2. Cream the sugar and beat in the eggs, one at a time, and the vanilla.
3. Sift the flour and baking powder into the butter and sugar.
4. Beat them in to form a smooth batter.
5. Scrape the batter into the prepared springform pan.
6. Wet your hands and pat it evenly into the pan.
7. Mix the cinnamon and sugar.
8. Peel the apples and cut them into thin slices.
9. Toss them in the cinnamon sugar and push them, on end, into the batter.
10. At first they will seem to be sticking very far out of the batter, but the apples will make the level rise as you go.
11. When all the apples are in- pack them in there- press them down slightly, so none stick out more than 1/2".
12. Sprinkle any remaining cinnamon sugar over the top.
13. Bake the cake for 45 minutes.
14. Meanwhile, cream the remaining butter and sugar, and beat in the remaining egg.
15. Spread this over the top of the cake and bake for 15 minutes more.
Title: Amaretto Bread Pudding
Ingredients:
- 1 half-and-half
- 1 sugar
- 1 1/2 eggs
- 4 butter
- 2 powdered sugar
- 1 egg
- 1 amaretto liqueur
- 2
- 1
- 1/3
Instructions:
1. Place bread cubes, half and half, sugar, eggs, almond extract and almonds in large mixing bowl.
2. Mix until well combined.
3. Pour mixture into a buttered 9 x 13 inch pan.
4. Bake at 350 degrees F.
5. for 35 minutes or until set.
6. When pudding is almost finished baking, place butter in a saucepan and melt slowly.
7. Add powdered sugar and beaten egg.
8. Mix quickly so that the egg doesn't cook before it is incorporated.
9. Cook until smooth and incorporated.
10. Add almond liqueur.
11. Cut pudding into 12 squares and serve warm with warmed sauce and whipping cream.
12. NOTE: I found it easier to mix all liquids and sugar together first, then add bread.
Title: Fairy Cakes
Ingredients:
- 250 self-raising flour
- 125 unsalted butter
- 185 caster sugar
- 2 eggs
- 100 milk
- 1 vanilla essence
Instructions:
1. Preheat oven to 180°C Line a 12-hole cupcake tin with paper cases {preferably gold}. Sift the flour into a large mixing bowl. Add the soft butter, sugar, vanilla essence and eggs, and beat with an electric beater on low speed for 2 minutes, or until combined. Stir in the milk.
2. Spoon the mixture evenly into the cupcake cases and bake for 15-20 minutes, or until golden and firm to the touch. A skewer inserted in the centre of a cupcake should come out clean. Remove the cakes from the tin and cool on a wire rack. Wait and enjoy!
Title: Spice Nut Cake
Ingredients:
- 1 raisins
- 1 sugar
- 2 cinnamon
- 2 ground cloves
- 1 allspice
- 1 salt
- 1/2 water
- 2 vegetable shortening
- 1 flour
- 4 baking soda
- 1 water
- 1/3 baking powder
- 1
Instructions:
1. Preheat oven to 300°F
2. Combine all ingredients except last three in large saucepan & bring to a boil.
3. Add 1 tsp baking soda dissolved in 1/3 c water.
4. In separate bowl, sift flour 3 times.
5. Mix everything and pour into greased bundt cake pan.
6. Bake 1 hour.
Title: Cherry Supreme
Ingredients:
- 2 cherry pie filling
- 1 butter
- 1/2 walnuts
Instructions:
1. Put oven on 350 degrees F.
2. Grease a 13x9 inch pan.
3. Put both cans of cherry pie filling in.
4. Top with cake mix.
5. Press butter throughout dish.
6. Sprinkle with nuts.
7. Bake for 1 hour, or until it looks done (haha).
8. Serve warm, also is good with vanilla ice cream or whipped cream-- or both.
Title: Coconut Mocha Cake
Ingredients:
- 2 coconut
- 1/2 all-purpose flour
- 3 baking powder
- 1 1/2 baking soda
- 1 1/2 butter
- 1 white sugar
- 2 jumbo eggs
- 3 instant espresso powder
- 3 buttermilk
- 1 1/4 powdered sugar
- 1/8
Instructions:
1. Preheat oven to 350 degrees.
2. Grease and flour a 10-inch Bundt pan.
3. Melt chocolate over a very low heat and set aside.
4. In a small bowl, combine the flour, baking powder and baking soda.
5. Next beat together butter, sugar, eggs and instant coffee for 1 minute, on medium speed.
6. Next mix in in flour mixture and buttermilk alternating 3xs, on low speed until just combined.
7. In a small bowl, combine the melted chocolate, toasted coconut and 2 cups of batter, mix and set aside.
8. Pour 1/2 of the remaining plain batter into the prepared pan.
9. Next spoon the chocolate batter ontop of the plain batter.
10. Pour remaining plain batter over the chocolate batter and run a knife thru the layers to gently create a swirling effect.
11. Bake 45 - 50 minutes, checking to ensure cake is cooked.
12. Let the cake cool in pan for 10 minutes, then invert on a wire rack and cool completely.
13. Lightly sprinkle powdered sugar ontop of cooled cake and serve.
Title: Dark Chocolate Sandwich Cookies (Gluten Free)
Ingredients:
- 1/2 sugar
- 1/2 sea salt
- 2 baking powder
- 1/4 water
- 1/4 canola oil
- 1/2 avocado
- 1/4 butter
- 1 sugar
- 2 peanut butter
- 2
- 1/2
Instructions:
1. Mix dry ingredients. Then add water and oil.
2. Measure a rounded teaspoon of dough and then roll it in your hands. Place onto a greased cookie sheet and flatten with your palm.
3. Bake at 375 degrees for 8 minutes. Flip cookies then bake 2 more minutes. Let cool for 3 minutes before spreading filling between two cookies.
4. For filling cut an avocado and mash it with a fork. Add softened butter and mash well. Add sugar and if desire add peanut butter.
Title: Carrot Souffle
Ingredients:
- 1 carrot
- 1/2 sugar
- 1 baking powder
- 1/2 butter
- 3 eggs
- 3 flour
- 1 vanilla
- 1 cinnamon
- 1/2 nutmeg
Instructions:
1. Preheat oven to 350 degrees and grease the baking dish.
2. Mix all ingredients in bowl with a mixer.
3. Pour into an 8x8 inch glass baking dish.
4. Bake 45-50 minutes, until knife comes clean.
5. Can be served hot or cold.
6. Refrigerate after finishing serving/cooling.
7. Shouldn't be kept for more than a couple of days, as it will lose its flavor and freshness.
8. Servings really depend on how much you choose to serve.
Title: Strawberry Sauce
Ingredients:
- 2 fresh strawberries
- 3 sugar
- 3 brandy
Instructions:
1. Wash and hull strawberries.
2. Place in container of electric blender,
3. and process until smooth.
4. Add sugar and brandy,
5. and process until mixed.
6. Yield: 1 1/2 Cups.
Title: Spiced Pecan Pie Crust
Ingredients:
- 1 ground cinnamon
- 1/2 ground nutmeg
- 3/4 pecans
- 2/3 graham cracker crumbs
- 3 light brown sugar
- 1 granulated sugar
- 1/2 table salt
- 1/4 unsalted butter
- 1/2 pure vanilla extract
Instructions:
1. Preheat oven to 375°F
2. Lightly coat a 9-inch pie plate with nonstick cooking spray. Reserve.
3. Place the spices, pecans, graham cracker crumbs and sugars in a medium bowl. Whisk to combine.
4. Slowly add the butter and vanilla until mixture is moist. Note: all of the butter may not be needed.
5. Press the mixture into and up the sides of the prepared pie plate.
6. Bake in the preheated oven for 10 to 12 minutes.
Title: Shahi Tukray
Ingredients:
- 4 milk
- 1 sugar
- 1/2 - 1 cardamoms
- 6 powdered milk
- 1 pistachios
- 10
Instructions:
1. Heat a little butter in pan.
2. Fry bread slices till golden brown on each side. set aside .
3. bring milk to boil in saucepan.
4. Add cardamom seeds, sugar and milk powder and let the mixture cook on low heat for 5 minutes.
5. once the milk starts thicking and is reduced by about 1/4, remove from heat and cool.
6. meanwhile blanche and sliver almonds and pistachios.
7. arrange bread slices in a shallow dish.
8. spoon cooled milk mixture on top and sprinkle with nuts.
9. refrigerate.
10. serve cold.
Title: Pumpkin Pie Cupcakes
Ingredients:
- 1/2 all-purpose flour
- 1/4 baking powder
- 1/4 baking soda
- 1/4 cinnamon
- 1/8 ground ginger
- 1/8 nutmeg
- 1/8 salt
- 1/4 granulated sugar
- 2 butter
- 1 canned pumpkin puree
- 1/4 skim milk
- 2 vanilla extract
- 1 low-fat cream cheese
- 8 confectioners' sugar
- 2 nonfat plain yogurt
- 2 lemon zest
- 2
- 1
Instructions:
1. CUPCAKES.
2. Heat oven to 350°.
3. Mix flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt until combined. Set aside.
4. Mash granulated sugar and butter in another bowl until combined. Stir in egg white, then pumpkin, milk and 1/2 tsp vanilla. Add dry ingredients; stir until just combined.
5. Pour batter into lined mini muffin cups to three quarters full.
6. Bake until cupcakes spring back to the touch, 10 to 15 minutes.
7. ICING.
8. Beat cream cheese, margarine and confectioners' sugar in a bowl with a hand mixer until smooth.
9. Add yogurt and remaining 1/2 tsp vanilla; beat until combined.
10. When cupcakes cool, frost and garnish with zest, if desired.
Title: Cherry Delight
Ingredients:
- 2 graham cracker crumbs
- 1/2 butter
- 8 cream cheese
- 2 powdered sugar
- 2 cherry pie filling
- 8 Cool Whip
Instructions:
1. Melt butter, pour into a 9 x 13 dish <U+0096> add graham cracker crumbs.
2. Press in bottom of 9 x 13 forming a crust.
3. Bake 350 degrees for 8 <U+0096> 10 minutes.
4. Let cool.
5. Beat cream cheese and powdered sugar with a mixer until smooth and creamy.
6. Pour on top of cooled cracker crust <U+0096> smooth out.
7. Pour cans of cherries on top of the cream cheese mixture <U+0096> then top the cherries with cool whip.
Title: Kaf Chocolate Cassata Cake
Ingredients:
- 4 butter
- 10 1/2 sugar
- 3/4 salt
- 2 vanilla extract
- 1/4 baking powder
- 1 eggs
- 2 unbleached all-purpose flour
- 3 milk
- 5 1/4 ricotta cheese
- 6 confectioners' sugar
- 15 -16 vanilla extract
- 1 3/8 confectioners' sugar
- 1 heavy cream
- 6 butter
- 1 confectioners' sugar
- 3
- 1/2
- 4
Instructions:
1. CAKE:
2. Preheat the oven to 325°F Lightly grease an 8 1/2" x 4 1/2" loaf pan.
3. In a medium-sized mixing bowl, beat together the butter, sugar, salt, vanilla, baking powder, espresso powder, and cocoa to make a sandy, somewhat clumpy mixture. Don't worry; the eggs will smooth things out.
4. Add the eggs one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl midway through this process.
5. Add half the flour to the bowl, beating at low speed to combine.
6. Add all of the milk, beating at low speed to combine.
7. Add the remaining flour, beating gently just until the batter is smooth.
8. Pour the batter into the prepared pan.
9. Bake the cake for about 70 minutes, or until a toothpick inserted into the center comes out clean. The top may look a tiny bit damp; that's OK. If you have an instant-read thermometer, the center will register 210°F to 215°F, while just under the top will register about 198°F to 200°F.
10. Remove the cake from the oven, loosen the edges, wait 10 minutes, and turn it out of the pan onto a rack to cool.
11. Store completely cooled cake well wrapped, at room temperature, until ready to fill and frost.
12. FILLING:
13. Stir together the ricotta, sugar, vanilla, and chocolate chips. Cover and refrigerate until ready to use.
14. Frosting:
15. Sift the cocoa, confectioners' sugar, and espresso powder into a bowl.
16. Bring the cream to a simmer on the stove or in the microwave, and whisk into the cocoa mixture. At first the mixture will look grainy; continue whisking for a minute. You'll see the lumps disappear as the sugar dissolves and the cocoa hydrates.
17. Set aside to cool to room temperature.
18. Place the butter, salt, and sifted confectioners' sugar in a large mixing bowl.
19. Beat until the mixture is smooth and fluffy. Beat in the vanilla.
20. With the mixer running on low speed, add the cocoa mixture a spoonful at a time until it's all incorporated. Scrape the bowl, then beat at medium speed for 1 minute.
21. Assemble Cake:
22. Split the cake in thirds lengthwise, to make 3 layers. Brush the cut side of each layer with simple syrup or vanilla syrup; this will help keep the cake moist.
23. Place the bottom layer on a serving plate. Spread with half the ricotta filling. Top with the second layer, and spread with the remaining filling. Place the third layer on top.
24. Ice the cake — top and sides — with the frosting.
25. Serve immediately; or refrigerate, well-wrapped, until ready to serve, preferably not longer than 24 hours. Cut in crosswise slices to serve.