lumicero/recipes-ing2inst huggingface dataset:
Title: Italian Ricotta Cheesecake
Ingredients:
- 16 ricotta cheese
- 16 cream cheese
- 1 1/2 sugar
- 4 eggs
- 1/2 vanilla extract
- 1/4 cornstarch
- 3 flour
- 3 butter
- 1/4 sour cream
- 16
Instructions:
1. Blend together ricotta and cream cheese, and add sugar.
2. Beat in eggs , one at a time.
3. Add lemon juice, vanilla, cornstarch, flour, and butter and mix well.
4. Fold in sour cream.
5. Pour into BUTTERED 10 inch springform pan.
6. Put cake in cold oven (Do not preheat).
7. Heat oven @ 325 degrees and bake for 1 hour.
8. Turn oven off and leave cake in there for 2 hours. DO NOT open the oven door during this time while its cooling.
9. Remove cake and finish cooling.
10. Wrap and refrigerate. Cake is best the next day.
Title: David Arquette Cookies
Ingredients:
- 1 butter
- 2/3 sugar
- 1 vanilla extract
- 1 2/3 all-purpose flour
- 1/2 cocoa powder
- 12 powdered sugar
Instructions:
1. Beat butter, sugar and vanilla in large bowl until creamy. Stir together flour and cocoa; gradually add to butter mixture, stirring until well blended. Cover dough with heavy foil and refrigerate at least 1 hour, or until firm enough to handle and shape.
2. Heat oven to 375 degrees F. While oven is heating, unwrap chocolate kisses. Mold a scant tablespoon of dough around each chocolate piece, covering completely. Shape into balls. Place on ungreased cookie sheet.
3. Bake 10 to 12 minutes or until set. Cool about 1 minute and remove from cookie sheet to wire rack. Cool completely. Roll in powdered sugar. Roll in sugar again just before serving.
Title: Spiced Orange and Almond Cake
Ingredients:
- 1 granulated sugar
- 1 baking powder
- 1 eggs
- 1 1/2 orange, zest of
- 3/4 lemon, zest of
- 4 granulated sugar
- 1 orange, juice of
- 1/2 cloves
- 1/2 cinnamon stick
- 1
- 1/2
- 2
- 1
Instructions:
1. Mix the breadcrumbs with the sugar, almonds and baking powder.
2. Add the oil and eggs and beat well.
3. Stir in the orange and lemon zest.
4. Pour the mixture into a greased 8inch round cake tin, put into a cold oven and set the heat to 375F, or slightly less for a fan assisted oven.
5. Bake for 40-45 minutes until the cake is golden brown and a toothpick inserted into the centre comes out clean. Cool for 5 minutes in the tin then turn out onto a plate.
6. While the cake is baking, make the syrup- put the 1/2 cup sugar, juices, cloves and cinnamon stick into a pan and bring gently to the boil, stirring until all the sugar has dissolved. Simmer for about 3 minutes.
7. Pierce holes in the cake with a toothpick while still warm and pour the syrup over it in small batches. Leave to cool and continue spooning over the syrup until it is all soaked up.
Title: Blondie Cupcakes
Ingredients:
- 1/2 unsalted butter
- 2 all-purpose flour
- 1/2 baking soda
- 1/2 salt
- 1 1/2 light-brown sugar
- 2 eggs
- 2 vanilla extract
- 3
Instructions:
1. Preheat oven to 350°F Butter a standard 12-cup (each 2 1/2 inches wide) muffin tin; set aside. In a large bowl, whisk together flour, baking soda, and salt; set aside.
2. With an electric mixer, cream butter and sugar until light and fluffy. Add eggs and vanilla; beat until combined. Add flour mixture, and beat just until combined - do not overmix. Fold in chopped toffee.
3. Divide batter among prepared cups, filling each about halfway. Bake until golden brown and a toothpick inserted in the center of a cupcake comes out clean, 18-22 minutes.
4. Transfer to wire rack; cool 10 minutes in tin. Turn blondies onto rack; cool completely, top side up.
Title: Tembleque (Puerto Rican Style Coconut Pudding)
Ingredients:
- 7 cream of coconut
- 2 1/2 milk
- 1/2 cornstarch
- 4 sugar
- 1 vanilla
- ground cinnamon
- flaked coconut
Instructions:
1. In a saucepan combine milk and cream of coconut,corn starch,vanilla and sugar mix very well.
2. Stir constantly on medium high until mixture begins to boil and gets thick.
3. Let boil a couple more minutes still keep stirring, then you can either pour into individual dessert cups or a mold.
4. Let cool on tabletop, then refrigerate.
5. Top with garnish.
6. Enjoy!
Title: Mom's Delicious Cookies
Ingredients:
- 1 butter
- 1 white sugar
- 1 brown sugar
- 2 eggs
- 1 vanilla
- 1 baking powder
- 1 baking soda
- 2 flour
- 2 oats
- 2 coconut
- 1 salt
Instructions:
1. Cream butter and sugars.
2. Add eggs and vanilla, mixing well.
3. Stir in dry ingrdients.
4. Add cornflakes, oats and coconut.
5. Drop by spoonfuls on cookie sheet.
6. Makes about 5-6 doz.
7. 2 1/2" cookies.
8. Bake at 325 degrees for 8-12 min.
9. (Until light brown).
Title: Raas Malai -- It's What to Do With Freshly Spoiled Milk!
Ingredients:
- 4 milk
- 1/2 flour
- 2 -3 cardamom
- 1/2 rose extract
- 1/2 lemon
- 1/4 sugar
Instructions:
1. Pour milk into pot and squeeze 1/2 lemon into the milk. Stir, and let it come to a boil.
2. Let it cook for about 1/2 hour on medium-low heat to allow the curds and whey to separate.
3. Pour the contents of the pot through a very fine sieve, or a linen cloth.
4. After squeezing out excess liquid, the curds should have the consistency of slightly curmbly play-doh. If they are softer than that, it may help to refrigerate the "curd-dough" for a few hours.
5. Mix in the flour with the curds, and make then into ball that are 1 in.- 1.5 inches in diameter.
6. Pour 1/4 cup water, 1/4 cup milk, cracked cardomoms and mix in 4 tablespoons sugar in the pot and keep it on low heat.
7. Once the sugar has dissolved, carefully place your curd balls in the the sugar liquid, and let them absorb the mixture for about 15 minutes. The pot's lid should be slightly ajar.
8. Pour in more 1/2-3/4 cup of milk into the pot, and stir. Take a taste, and add more sugar if needed.
9. Add rose essence and refrigerate for at least 2 hours, preferably overnight. Serve cool!
Title: Deep Dark Chocolate Cake
Ingredients:
- 1 1/2 self-rising flour
- 1/4 cocoa powder
- 5 baking soda
- 1 salt
- 1/4 beets
- 4 low-fat buttermilk
- 4 strong black coffee
- 2 eggs
- 3 sugar
- 3/4 dark chocolate
- 1/2 strong black coffee
- 2 honey
- 2
Instructions:
1. Preheat the oven to 350 degrees.
2. Lightly spray an 8-inch springform baking pan with cooking spray.
3. In a small bowl, combine the flour, cocoa powder, ground almonds, salt and baking soda, and set aside.
4. Using a standing or handheld mixer set at medium speed, beat the eggs and sugar for 4 full minutes until pale and fluffy. On low speed, beat in the grated beets, followed by dry ingredients. Add the buttermilk and coffee, and beat until the batter is smooth.
5. Pour into the pan and place in the middle of a hot oven and bake for 30 minutes. Test with a toothpick inserted for doneness; it should come out clean. Bake for an additional 5 minutes if needed.
6. Cool for 10 minutes or so in the pan and unmold onto cooling rack. Cool on a wire rack until cold.
7. To make the icing, prepare a double boiler.
8. Combine all the icing ingredients and gently stir until the chocolate is smooth. Stir occasionally until the mixture thickens.
9. With the cake still on the wire rack, pour the icing liberally over the top of the cake and let it drip down the sides. Transfer onto a plate or cake stand for serving and garnish with rose petals (if desired). YUM!
Title: Cream Cheese Frosting
Ingredients:
- 1 cream cheese
- 1/2 butter
- 2 margarine
- 4 vanilla
- powdered sugar
Instructions:
1. In a mixer bowl beat together the cream cheese, butter or margarine, and vanilla till light and fluffy.
2. Gradually add the powdered sugar, beat till smooth.
Title: Rocky Mountain Cookies
Ingredients:
- 3/4 unsalted butter
- 1/4 sugar
- 2 flour
- 1 vanilla
- 1 confectioners' sugar
- 1
Instructions:
1. Cream butter and sugar until creamy. Add flour and vanilla. Add ground almonds and mix. Chill for about 1-2 hours.
2. Mold small amount of dough around each kiss, completely covering the chocolate. Place in ungreased baking sheet and bake at 300°F for 14-18 minutes. Halfway through baking reverse the baking sheet. Cool cookies slightly and roll warm cookies in a plate of confectioners sugar.
3. Watch these cookies carefully as they bake. The bottom of the cookie should only be lightly brown.
Title: Apple Dapple Cake
Ingredients:
- 1 1/2 sugar
- 2 eggs
- 3 vanilla
- 2 plain flour
- 3 salt
- 1 baking soda
- 1 cinnamon
- 1 pecans
- 1 apples
- 3 brown sugar
- 1 milk
- 1/4 margarine
- 1/2
Instructions:
1. Mix oil, sugar, eggs, and vanilla together.
2. Sift the plain flour, salt, soda, & cinnamon together and then add to the wet mixture.
3. Fold in the pecans and apples last.
4. Mix by hand as batter is very stiff.
5. Bake in a greased & floured 13x9 pan at 350 for 40-45 minutes.
6. To make topping: Mix the brown sugar, milk & margarine and bring to a boil on the stove. Boil for 3 minutes.
7. Punch holes in the cake with a wooden spoon and then pour the topping over the cake.
8. Allow the cake to sit until cool.
9. Enjoy!
Title: Sweet Potato Cake With Orange-Cream Cheese Frosting
Ingredients:
- 1/2 crushed pineapple
- 1 butter
- 1 sugar
- 1 light brown sugar
- 3 eggs
- 3 all-purpose flour
- 2 baking powder
- 1 baking soda
- 2 pumpkin pie spice
- 1/2 salt
- 1 buttermilk
- 2 mashed sweet potatoes
- 3/4 pecans
- 1/2 sweetened flaked coconut
- 1 vanilla extract
- 1 navel orange
- 1.5 cream cheese
- 3/4 butter
- 6 powdered sugar
- 1 1/2 vanilla extract
Instructions:
1. Preheat oven to 350°.
2. Grease 3 (9-inch) round cake pans with shortening; line pans with wax paper, and grease paper.
3. Dust with flour and shake out excess.
4. Drain and press pineapple between paper towels to remove excess moisture; set pineapple aside.
5. Beat butter and sugars at medium speed with an electric mixer until fluffy; add eggs, 1 at a time, beating just until yellow disappears.
6. Combine flour and next 4 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture.
7. Beat at low speed until blended after each addition, stopping to scrape bowl as needed.
8. Stir in reserved pineapple, sweet potatoes, and next 3 ingredients until blended.
9. Pour batter into prepared pans.
10. Bake for 25-30 minutes or until a wooden pick inserted in center comes out clean.
11. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).
12. Make frosting-.
13. Peel orange sections, removing any bitter white pith.
14. Process cream cheese and butter in a food processor just until smooth.
15. Add 3 orange sections; process 20 seconds or until mixture is smooth (reserve remaining orange section for another use).
16. Transfer cream cheese mixture to a mixing bowl; gradually add powdered sugar, beating at low speed until blended; stir in vanilla.
17. Spread frosting between layers and on top and sides of cake; garnish with candied pecans and orange zest, if desired.
Title: Chocolate Mousse by Laura Calder
Ingredients:
- 5 dark chocolate
- 4 sugar
- 2 orange zest
- 2
- 1
Instructions:
1. Melt the chocolate over a bain-marie until smooth.
2. Beat the egg whites to soft peaks, sprinkle the sugar, and continue beating to a stiff meringue, a minute or two longer.
3. Beat the yolks with the orange zest in a bowl.
4. Whisk the chocolate into the yolks.
5. Fold in a spoonful of the whites into the chocolate mixture.
6. Pour the chocolate into the remaining whites and fold gently to combine evenly.
7. Pour the mousse into 8 serving bowls. Wrap well with plastic, and refrigerate at least a few hours. Serve garnished with whipped cream, chocolate shavings, and a little orange zest.
Title: Guamanian Pudding Dessert
Ingredients:
- 1 2/3 water
- 1 Carnation Evaporated Milk
- 1/4 margarine
- 6 sugar
- 2 vanilla extract
- 2 eggs
- 1/4 cornstarch
- 1/3 water
- 1 ground cinnamon
Instructions:
1. In a large saucepan, combine 1 2/3 cups water, evaporated milk, margarine, sugar, vanilla, and eggs.
2. Mix together the cornstarch and the 1/3 cup water; add to the mixture in the pan.
3. Heat over medium-low (about#3-4 on an electric stove), stirring constantly, until it begins to thicken and has developed a pudding texture (it will coat the back of a wooden spoon)- this takes about 15-20 minutes.
4. Chill in a covered bowl in the fridge until cool- pudding should thicken a bit when cool.
5. Line a 9x13" glass casserole dish with thin slices of pound cake, fitting the slices in so the entire pan base is covered.
6. Spread the pudding over the pound cake.
7. Dust entire surface with ground cinnamon.
8. Chill, covered, at least 1 hour and until ready to serve.
9. Notes: This pudding doesn't harden up as much as other puddings- it thickens, but retains a soft, slightly pourable consistency like a trifle custard or like zabaglione.
10. This dessert will not have a"tall" appearance- make sure your cake slices are cut only about 1/4-1/2" thick.
Title: Nutmeg Tea Cookies (Kue Kering)
Ingredients:
- 8 unsalted butter
- 3/4 sugar
- 1 vanilla
- 1 egg
- 2 1/2 all-purpose flour
- 1 salt
- 1/4 nutmeg
Instructions:
1. Cream butter and sugar in the bowl of an electric stand mixer.
2. Beat in vanilla and egg.
3. In a large bowl, stir together the flour, salt and nutmeg.
4. Gradually add the flour mixture to the butter-egg mixture and stir just until combined.
5. Divide the dough into 4 equal portions.
6. Place one portion on a sheet of plastic wrap on a work surface.
7. Using your hands and the plastic wrap, roll the dough into a log 1 inch in diameter, making sure that the plastic wrap covers the entire roll.
8. Flatten the ends of the log by gently tapping them on the work surface, then fold the plastic wrap over the ends.
9. Roll the log a few more times to make as smooth and even a cylinder as possible (for round cookies).
10. Wrap the log in an additional sheet of plastic.
11. Repeat with the remaining 3 dough portions.
12. Lay the four logs in the refrigerator until they are firm, for at least 2 hours or up to overnight.
13. To Bake: Position a rack in mid oven and pre-heat to 350 degrees F (180 degrees C ).
14. Have 2 ungreased baking sheets ready.
15. Remove 2 logs from the frig and unwrap them.
16. Cut log into 1/4 inch thick slices.
17. Work fast, as dough softens--rechill of needed.
18. Place slices on baking sheet, spacing 1 inch apart; they spread as thy bake.
19. Bake cookies about 10 minutes, until their edges are golden and tops are pale gold.
20. Then transfer the cookies to wire rack(s).
21. Cool completely.
22. Cookies will keep, refrigerated and in a covered container, for about a week.
Title: Brownie Alpine Biscotti
Ingredients:
- 1 all-purpose flour
- 3/4 baking powder
- 1/2 egg
- 3/4
- 1
- 3
- 1
- 1/4
- 3
Instructions:
1. In a large bowl, combine the brownie mix, ground almonds, flour and baking powder. In a small bowl, whisk egg, egg whites and extract. Add to brownie mixture; stir until combined.
2. Divide dough into thirds. On a greased baking sheet, shape each portion into a 7 inch. x 3-1/2 inch rectangle.
3. Bake at 350° for 24 minutes. Remove from the oven; cool on baking sheet for 5 minutes.
4. Move to a cutting board and cut diagonally with a serrated knife into 3/4 inch slices. Place cut side down on greased baking sheets. Bake 12-14 minutes longer or until firm.
5. Cool on wire racks. If desired, sprinkle with sliced almonds and drizzle with white or dark chocolate. Let stand until chocolate is completely set. Store in an airtight container.
Title: Guinness Cupcakes
Ingredients:
- 125 butter
- 75 sour cream
- 100 egg
- 60 vanilla extract
- 1 plain flour
- 1/2 caster sugar
- 1 baking soda
- 300 icing sugar
- 1 1/4 butter
- 300 cream cheese
- 50
- 125
Instructions:
1. For the cake:.
2. Preheat the oven to 170 degrees celsius (325 Farenheit).
3. In a pan, on the hob on a low heat, melt butter and Guinness together.
4. Keep pan on heat, so long as the mixture isn't bubbling too much and add cocoa and sugar.
5. Beat the sour cream with the egg and the vanilla. This will look like you've scrambled the egg, don't be concerned.
6. Stir sour cream and egg mixture into the pan.
7. Combine baking soda and sifted flour in a separate bowl. It's important to do this because the baking soda is going to react with the wet ingredients.
8. Stir in the flour/baking soda mix to the mix in the pan. You will get what looks like brownie mix. Dark in colour, brilliant smelling.
9. Pour this mix into cupcake cases in a cupcake tin. (For British people, this recipe makes what we would think of as muffin sized cakes, so use muffin cases and a muffin tin) Aim to fill the cakes two/thirds of the case, but you'll probably go over.
10. Put in the oven for approximately 25 minutes. They will go from not ready to ready very quickly, so be careful not to burn them.
11. Cool on a wire rack.
12. For the icing:.
13. Beat together the icing sugar and the butter. I use my hands for this, but a paddle mix would do just as well. The mix should look ever so slightly yellow in colour when you're done.
14. Add the cream cheese and stir in all the sugar/butter mix.
15. Beat until stiff.
16. This makes a very stiff icing and I pipe it onto the cupcakes, but if you use a warm spatula you should be able to get it moving enough to coat the cupcakes from that. The stiffer the icing is, the more like a little pint of Guinness your cupcake will look.
Title: Chocolate Eclair
Ingredients:
- 0.5 graham crackers
- 2 cheesecake flavor instant pudding and pie filling mix
- 3 1/2 milk
- 1 butter
- 2 margarine
- 2 light corn syrup
- 1 milk
- 3 vanilla extract
- 1 confectioners' sugar
- 1 1/2
Instructions:
1. Cover the bottom of a 13 X 9 baking pan with whole graham crackers, set aside.
2. Combine pudding mixes and milk, fold in whipped topping.
3. Spread over graham crackers.
4. Top with another layer of crackers.
5. In a saucepan, melt chocolate and butter.
6. Remove from heat and add remaining ingredients.
7. Spread over top of graham cracker layer.
8. Cover and refrigerate.
9. Best made at least a day ahead of time, to let it soften and blend flavors.
10. I've also used 1 package of french vanilla pudding mix and one cheesecake pudding mix.
Title: Apple Enchilada Dessert
Ingredients:
- 1 flour tortillas
- 6 margarine
- 1/3 white sugar
- 1/2 brown sugar
- 1/2 water
- 1/2 ground cinnamon
- 2
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Warm tortillas in the microwave for approximately 20 seconds. This will make them easier to fold without cracking.
3. Spoon fruit evenly onto the center of the tortillas.
4. Sprinkle with cinnamon.
5. Roll up tortillas and place seam side down on lightly greased 8x8 baking dish. I prefer to roll them (which is how the restaurant serves them) as opposed to making a square pocket. Makes for a nicer presentation.
6. Bring margarine, sugars and water to a boil in a medium sauce pan.
7. Reduce heat to a simmer, and stir constantly for 3 minutes.
8. Pour sauce evenly over tortillas and sprinkle with extra cinnamon.
9. Bake for 20 minutes.
10. Optional: Top with a heaping scoop of vanilla ice cream and enjoy!
Title: Gianduia Sandwich Cookies (Chocolate-Hazelnut)
Ingredients:
- 1 extra-large egg
- 1 self-rising cake flour
- 1
Instructions:
1. Preheat oven to 375°F.
2. Mix 1/2 cup Nutella and the egg with an electric mixer until well combined. Slowly add 1 cup of flour until a wet dough is formed. Transfer the dough to a flour-dusted board.
3. Knead gently, adding a bit more flour if necessary; dough will be sticky. Roll dough into 18 balls, flouring your hands as needed to make rolling easier. Place on parchment-lined baking sheet, several inches apart.
4. Bake 12 minutes. Let cool 10 minutes. Split cookies in half horizontally using a sharp, serrated knife (see note below). Spread bottom with 1 teaspoon Nutella, replace top and press firmly. Let cool completely. Store in a tightly covered tin.
5. Note on flour: I didn't have self-rising cake flour, so I mixed 1 1/2 teaspoons baking powder and 1/2 teaspoon salt with regular cake flour before adding it.
6. Note on splitting the cookies: I had a problem with a couple of the cookie tops breaking a bit when I first started cutting them. I then tried it this way and had no more problems: turn the cookie on its side and carefully score the entire outside edge while turning it like a wheel, then gently cut the rest of the way through the middle.
Title: Stuffed Prunes
Ingredients:
- 36 prunes
- 2 -8 cheese
- 1/2 ricotta cheese
- 1 blue cheese
- 750 walnuts
- 1 pecans
- 1/2 dry red wine
- 1/4 garlic
- 2 maple syrup
- honey
- soy sauce
- red wine vinegar
Instructions:
1. For the Stuffed Prunes.
2. Pre-heat the oven to 400 Degrees F.
3. With scissors, cut small piece off of each pitted prune to allow for
4. stuffing. Arrange the prunes in a baking dish and prepare the sauce.
5. In food processor, mix the cheeses and nuts together to the
6. consistency of a smooth paste.
7. 4, Stuff the mixture into the pitted prunes.
8. For the Red Wine Sauce.
9. Thoroughly mix the minced garlic, maple syrup or honey, soy sauce and vinegar. Add enough Merlot to sauce mixture so when poured over prunes, red wine sauce goes 1/4 way up the prunes in baking pan.
10. Bake in pre-heated oven for approximately 15-20 minutes.
11. Baste the prunes occasionally to keep them from drying out. Serve as a side dish with fish, beef, pork or chicken!
Title: Paula Deen's Banana Split Cake
Ingredients:
- 2 graham crackers
- 3/4 butter
- 2 eggs
- 16 powdered sugar
- 20 crushed pineapple
- 2 -3 bananas
- 12 Cool Whip
Instructions:
1. For crust, mix crushed graham crackers with 1 stick of butter.
2. Line bottom and sides of a 13x9" pan with mixture.
3. Beat until fluffy: eggs, 2 sticks butter, and the powdered sugar.
4. Spread mixture on crust.
5. Add layer of crushed pineapple (drained) and layer of sliced bananas.
6. Cover with Cool Whip.
7. Sprinkle with nuts or graham crackers.
8. Refrigerate for 1 hour.
Title: Spiced Dates With Mascarpone Cheese
Ingredients:
- 1 red wine
- 8 dates
- 16 honey
- 1/4 whole black peppercorn
- 1 clove
- 1 orange zest
- 1 allspice berries
- 4 cinnamon sticks
- 2 mascarpone cheese
- 1 sea salt
- 1/4
Instructions:
1. In a medium saucepan, bring the wine to a simmer.
2. Add the dates and poach until the skins blister.
3. With a slotted spoon, lift out the dates and, while warm, remove and discard the skins.
4. Cut open the dates on one long side, remove the pits and place two almonds in the center of each date.
5. Fold closed.
6. To the wine, add the honey, peppercorns, cloves, orange zest, allspice, cinnamon sticks and bay leaf.
7. Continue simmering until the wine is reduced by half, about 20 minutes.
8. Strain wine into a clean saucepan.
9. Add the dates to the wine and heat gently, over a medium low heat, until warmed through, but not hot, then remove from heat.
10. To serve, place a dollop of mascarpone in the center of each of four plates.
11. Spoon two dates and a little wine sauce on each plate, sprinkle lightly with sea salt and serve.
Title: Banana Chocolate Milkshake
Ingredients:
- 1 bananas
- 2 cocoa powder
- 5 vanilla extract
- 1 soymilk
- 2
Instructions:
1. Pour into a blender.
2. add ice
3. blend.
Title: Champagne Brownies
Ingredients:
- 16 dark chocolate
- 12 unsalted butter
- 1/2 salt
- 1/2 vanilla
- 2 sugar
- 4 eggs
- 3/4 flour
- 1
Instructions:
1. Preheat oven to 325°F.
2. Butter a 9 x 9 baking pan and line with parchment paper.
3. Melt the chocolate and butter in a microwave for 1 1/2 to 2 minutes. Stir until smooth.
4. Beat the salt, vanilla, eggs and sugar into melted chocolate and throughly incorporate.
5. Add flour and mix just until blended.
6. Add the champagne and continue mixing the batter vigorously until it becomes very shiny and pulls from the sides of the bowl (about 2-3 minutes).
7. Turn into prepared pan and bake 45-60 minutes or until a toothpick comes out clean.