lumicero/recipes-ing2inst huggingface dataset:
Title: Vanilla Eggless and Dairy Free Vegan Cake
Ingredients:
- 1 1/2 unbleached all-purpose flour
- 1 sugar
- 1 baking soda
- 1/2 salt
- 1/2 soymilk
- 1 vanilla extract
- 1 vinegar
- 1
Instructions:
1. Heat oven to 350°F
2. Prepare cake pan: Line 8-inch round or square cake pan with parchment paper and grease bottom and sides of the pan. Then flour the pan.
3. Whisk together flour, sugar, baking soda, and salt.
4. Add vegetable oil, soy milk, and vanilla extract; whisk until no lumps appear and batter is smooth.
5. Add vinegar, stir about seven times, and quickly pour into pan.
6. Bake around 30 minutes, until cake begins to pull away from sides and/or toothpick inserted in the center pulls out clean.
7. Let sit for ten to fifteen minutes, invert, and cool on rack.
Title: Almond Strips
Ingredients:
- 1 3/4 flour
- 2 baking powder
- 1/2 butter
- 1 margarine
- 1 sugar
- 1/2 egg
- 1 -2 milk
- 1/2 confectioners' sugar
- 1/2 milk
- 1/4
- 2
Instructions:
1. Stir together flour and baking powder.
2. Uaing an electric mixer, beat butter or margarine until smooth.
3. Add sugar and beat till fluffy.
4. Add egg and the 1/2 teaspoon almond extract; beat well.
5. Stir in flour mixture and beat until thoroughly mixed.
6. Divide the dough in fourths; roll each portion into a twelve inch roll.
7. Place 2 rolls four to five inches apart on an ungreased cookie sheet.
8. (To facilitate cutting, use cookie sheets without sides-- or the back of cookie sheets with sides.) Flatten each roll till it is about 3 inches wide.
9. Repeat with remaining rolls.
10. Brush each flattened roll with a little milk and sprinkle with about 2 tablespoons of the the sliced almonds.
11. Bake in a preheated 325 degree oven for 12 to 14 minutes or until edges are lightly browned.
12. While still warm, cut crosswise at a diagonal into 1 inch strips.
13. Cool completely.
14. Stir together the powdered sugar, the 1/4 teaspoon almond extract and the milk to make a thin frosting.
15. Drizzle frosting lightly back and forth over strips.
Title: White Chocolate Raspberry Swirl Fondue
Ingredients:
- 6 fresh raspberries
- 1 heavy cream
- 1 white chocolate
Instructions:
1. Set aside 1/3 of the raspberries for dipping into the finished fondue. In a blender puree the remaining raspberries. Strain the puree through a fine meshed wire sieve into a small bowl. Discard the seeds. Set the puree aside.
2. In a medium, heavy-bottomed saucepan, bring the cream to a simmer over medium heat and add the white chocolate. Let stand until the chocolate softens, about 3 minutes. Whisk until smooth.
3. Transfer the fondue to a ceramic fondue pot and keep warm over a burner. Drizzle the raspberry puree over the fondue. Swirl a knife through the puree to create a marble effect.
Title: Carrot Cake
Ingredients:
- 6 carrots
- 1 brown sugar
- 1 raisins
- 4 eggs
- 1 1/2 white sugar
- 1 vanilla extract
- 2 crushed pineapple
- 1 all-purpose flour
- 3 baking soda
- 1 1/2 salt
- 1 ground cinnamon
- 4 walnuts
- 1 nutmeg
- 1 allspice
- 1 ginger
- 1
Instructions:
1. In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins. You can drain off half of the liquid from the carrot-sugar mixture, but leave some liquid.
2. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans, or three 8 inch cake pans.
3. In a large bowl, beat eggs until light.
4. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple.
5. Combine the flour, baking soda, salt and cinnamon (and other spices), stir into the wet mixture until absorbed.
6. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.
7. Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.
Title: Deep Fried Apple Rings
Ingredients:
- 1 egg
- 1/4 milk
- 1/2 flour
- 1 baking powder
- 1 salt
- 4 -5 apples
- 5 cinnamon
- 2 powdered sugar
Instructions:
1. Beat together egg and milk.
2. Add flour, salt and baking powder mix well.
3. Heat oil in deep skillet until a drop of water spatters.
4. Sprinkle the apple rings with cinnamon.
5. Dip each ring in batter.
6. Fry in oil until golden brown and crisp on both sides.
7. Remove with a fork and drain on paper towel.
8. Sift powdered sugar over the top.
9. Serve warm with jelly or jam and cold whipped cream.
Title: Boiled Fruitcake
Ingredients:
- 500 butter
- 125 dark brown sugar
- 1/2 water
- 1/2 orange marmalade
- 1 mixed spice
- 1 bicarbonate of soda
- 1 vanilla essence
- 1/4 eggs
- 1 flour
- 2 self-raising flour
- 1
- 1/2
Instructions:
1. In a large saucepan, place the mixed fruit, butter & water.
2. Add marmalade and mixed spice, and mix together.
3. Bring to boil over medium heat then boil gently for 5 minutes.
4. Add bicarb soda and stir.
5. Leave to cool.
6. When cool, add 2 eggs and mix well.
7. Gently fold in flour.
8. Turn into a 20cm greased cake tin.
9. Bake at 150 degrees celsius for 20 minutes.
10. Then, 125 degrees celsius for 20 minutes or until cooked.
11. Turn on to a wire rack.
12. 1 tablespoon of rum can be drizzled over the top.
13. Notes: Orange juice or rum can be used instead of water.
14. Fan-forced electric oven used.
Title: Pumpkin Upside-down Cake With Cranberry Pecan Topping
Ingredients:
- 1 unsalted butter
- 1 brown sugar
- 2 cranberries
- 1 pecans
- 2 eggs
- 1 pumpkin puree
- 6 all-purpose flour
- 1 1/2 granulated sugar
- 1 baking powder
- 1 1/2 cinnamon
- 1 salt
- 1/4 heavy cream
- 1 sugar
- 2 vanilla extract
- 1/2
Instructions:
1. Preheat the oven to 350 degrees.
2. Line the bottom of a 9-inch square pan with parchment paper.
3. Melt the butter in a small saucepan over medium heat.
4. Add the brown sugar and whisk until smooth.
5. Pour the brown sugar into the bottom of the prepared pan.
6. In a medium bowl, combine the cranberries and pecans; place them in the pan over the brown sugar mixture.
7. In a large bowl, whisk together the eggs, pumpkin puree, and oil.
8. In another bowl, sift together the flour, granulated sugar, baking powder, cinnamon, and salt.
9. Stir the flour mixture into the pumpkin mixture.
10. Carefully spread the batter over the cranberry pecan topping.
11. Bake the cake until a skewer inserted in the middle comes out clean, 35 to 40 minutes.
12. Let cool for 10 minutes on a wire rack.
13. Place a large plate or platter on top of the cake.
14. Invert the cake and plate together, then remove the pan.
15. Carefully peel off the parchment paper.
16. Let cool completely before serving.
17. Serve with Chantilly Cream, optionally.
18. For Chantilly Cream: Whisk the cream, sugar and vanilla in a large bowl until soft peaks form.
19. The cream should hold its shape but still be satiny in appearance.
20. It should never be grainy.
Title: No Fail Pie Crust (Food Processor Friendly)
Ingredients:
- 2 1/2 all-purpose flour
- 2 sugar
- 1 kosher salt
- 1 1/4 butter
- 6 cold water
Instructions:
1. Combine 2/3rds of flour, sugar, and salt in the bowl of a food processor. Pulse twice to incorporate. Spread butter chunks evenly over surface. Pulse until no dry flour remains and dough just begins to collect in clumps, about 25 short pulses. Use a rubber spatula to spread the dough evenly around the bowl of the food processor. Sprinkle with remaining flour and pulse until dough is just barely broken up, about 5 short pulses. Transfer dough to a large bowl.
2. Sprinkle with water then using a rubber spatula, fold and press dough until it comes together into a ball. Divide ball in half. Form each half into a 4-inch disk. Wrap tightly in plastic and refrigerate for at least 2 hours before rolling and baking.
3. I often switch out a cup of the butter for COLD coconut oil. Still works great!
Title: Carrot Cake
Ingredients:
- 1 butter
- 1 brown sugar
- 1 sugar
- 4 eggs
- 1 carrot
- 1 raisins
- 2 vanilla
- 1 crushed pineapple
- 3 flour
- 2 baking powder
- 2 cinnamon
- 2 ginger
- 1 salt
Instructions:
1. Shred carrots and set aside.
2. Pour pineapple into cheese cloth and drain well, but not dry, set aside.
3. Cream together butter, br sugar, sugar, eggs and vanilla.
4. Sift together dry ingredients and add to wet mixing well.
5. Add pineapple, raisins and shredded carrots to above and mix well.
6. Pour into a well greased 9x13 pan.
7. *Thiscake won't rise, so you don't have to worry about it pouring over the edge while baking, but this recipe doesn't work well in a larger pan.
8. *Bake 350 degrees for 50-60 minutes.
9. Top with your favorite cream cheese frosting.
Title: Easy Torte
Ingredients:
- 3 sugar
- 1 vanilla
- 1 baking powder
- 1 walnuts
- 14
- 3/4
- 1/2
Instructions:
1. Beat egg whites until nearly stiff then add sugar and beat until stiff.
2. Combine crackers, walnuts and baking powder.
3. Fold into egg white mixture with the vanilla.
4. Spread onto a 9" pie pan.
5. Bake at 350 F for 45 minutes.
6. When cool spread whip cream over top.
7. Refrigerate at least 2 hours.
8. Grate some chocolate on top for garnish if desired.
Title: Harvey Wallbanger Cake
Ingredients:
- 1 instant vanilla pudding
- 1 eggs
- 1/2 vodka
- 4
- 1/4
- 3/4
Instructions:
1. Combine all the ingredients and beat until smooth.
2. Pour into a greased and floured Bundt pan.
3. Bake at 350 degrees fro 45 to 50 minutes/.
4. Turn out when cook and sprinkle with powdered sugar.
Title: S'mores Wontons
Ingredients:
- 12 wonton wrappers
- 9 graham crackers
- 8 mini marshmallows
- 12 chocolate chips
- water
- canola oil
- powdered sugar
Instructions:
1. Line a cookie sheet with paper towels. Set aside.
2. Brush the edges of a wonton wrapper with a little water. Place one graham cracker piece, 2 mini marshmallows, and 4 chocolate chips in the center of the wonton. Fold the top of the wonton wrapper over the filling and press to seal. Repeat with remaining wonton wrappers.
3. Heat the oil in a skillet over medium-high heat. Fry wontons until golden brown on either side. Remove from pan to the prepared cookie sheet. Sprinkle with powdered sugar and serve warm to your impressed guests.
Title: Marsala-Laced Chocolate Chip Bread Pudding
Ingredients:
- 10 rum
- 1/4 sweet marsala wine
- 1/4 eggs
- 4 heavy cream
- 2 sugar
- 1 lemon, zest of
- 3/4 unsalted butter
- 1 unsalted butter
- 4 bittersweet chocolate chips
- 4
Instructions:
1. Preheat the oven to 400°.
2. Spread the bread on a baking sheet; sprinkle with the rum and Marsala. Let rest 5 minutes.
3. Meanwhile, beat the eggs with the milk, cream, 1/2 cup of the sugar, and the lemon zest in a large bowl. Add three-quarters of the butter and all the chocolate chips.
4. Fold the bread cubes into the egg mixture, and spoon into a buttered 13" x 9" mold. Dot the top with the remaining butter and sprinkle with the remaining sugar.
5. Place the mold in a roasting pan filled halfway with warm water and bake for 40 minutes. Cool on a rack and unmold onto a serving plate. Serve at room temperature. Serves 8.
Title: Cinnamon Swirl Sour Cream, Maple Cream Cheese, Strawberry and Ba
Ingredients:
- 1 1/2 all-purpose flour
- 1 baking powder
- 1 baking soda
- 1/4 salt
- 8 salted butter
- 1 sugar
- 2 eggs
- 1 vanilla extract
- 1 1/4 sour cream
- 1 ground cinnamon
- 1/2 brown sugar
- 1 cream cheese
- 4 butter
- 4 creamed honey
- 1/4 fresh strawberries
- 1 maple syrup
- 1/4
- 1
Instructions:
1. Preheat the oven to 325°F Line a mini cupcake or muffin pan with 24 mini cupcake liners or a regular-size cupcake or muffin pan with 9 cupcake liners.
2. Sift the flour, baking powder, baking soda, and salt into a medium-size bowl. Set the bowl aside.
3. In the bowl of an electric stand mixer, with a paddle attachment, cream the butter and sugar together, about 5 minutes. Scrape down the sides of the bowl, and then add the vanilla and one egg at a time, scraping down the sides of the bowl after each addition. Turn the mixer to lowest speed, and add the flour mixture and sour cream, alternating between the 2, beginning and ending with the flour.
4. Mix the cinnamon and brown sugar together in a small bowl and fold by hand into the batter. Do not fully mix into the batter,it should be swirled inches.
5. Fill 24 mini cupcake liners 1/2-full with batter and bake for 30 minutes or fill 9 regular-size cupcake liners 3/4-full with batter and bake for 32 minutes, or until golden and baked through. Cool the cupcakes completely.
6. MAPLE CREAM CHEESE FROSTING:
7. Whip the cream cheese and maple butter in the bowl of the electric mixer fitted with a whisk attachment until fully incorporated. Fold in by hand, the jelly and fresh strawberries. Put the frosting into a pastry bag and cut 1/2-inch off the tip.
8. Yield: approximately 2 3/4 cups.
9. MAPLE-GLAZED TURKEY BACON:
10. Cook the bacon on the stove top in 2 nonstick skillet coated with olive oil spray, over medium heat, turning once, making sure the bacon is fully cooked. Turn the heat down and divide the maple syrup between the 2 skillets, drizzle the syrup over the bacon. Continue to cook, turning the bacon often, watching closely that the syrup does not burn. You want the bacon to be coated with the syrup and caramelized, but not soggy. Let cool.
11. Yield: approximately 2 cups.
12. TO ASSEMBLE:
13. Generously frost the top of each cupcake with the MAPLE CREAM CHEESE mixture. Chop the MAPLE-GLAZED TURKEY BACON into a fine dice and divide evenly among the cupcakes, sprinkling over the frosting. Sprinkle the maple sugar on top of the bacon to resemble "sand".
Title: Chocolaty Gingerbread People Cookie Mix
Ingredients:
- 1/3 ground ginger
- 1 1/2 baking soda
- 1 ground cinnamon
- 1 salt
- 1/2 ground cloves
- 1/4 flour
- 2 2/3 brown sugar
- 3/4 granulated sugar
- 3/4 butter
- 1/2 shortening
- 1/2 egg
- 1 molasses
- 2 water
- 2 vanilla extract
- 1
Instructions:
1. In a small bowl, stir together cocoa powder, ginger, baking soda, cinnamon, salt, and cloves; set aside.
2. In a 1-quart jar layer ingredients in the following order: flour, brown sugar, packed down tightly with the back of a spoon; granulated sugar, and cocoa mixture. Seal; store in a cool place, dry place for up to one month. Makes enough mix to make about 40 cookies.
3. To make Chocolaty Gingerbread people:
4. In a large bowl, beat 1/2 cup softened butter and 1/2 cup shortening with an electric mixer on medium to high speed for 30 seconds. Beat in 1 egg, 2 tablespoons molasses, 2 tablespoons water, and 1 teaspoon vanilla, scrapping side of bowl occasionally. Beat in as much of the cookie mix from the jar as you can with the mixer. Using a wooden spoon, stir in remaining cookie mix. Divide dough in half. Cover and chill for 3 hours or until dough is easy to handle.
5. Preheat oven to 375°F.
6. On a lightly floured surface, roll dough to 1/8 inch thickness. Using floured 4 to 5 inch people cookie cutters, cut out dough. Place cutouts 1 inch apart on ungreased cookie sheet. Bake for 7-8 minutes or until edges are firm. Transfer cookies to a wire rack; let cool. Decorate as desired.
Title: Fig and Almond Cake
Ingredients:
- 4 butter
- 1 sugar
- 1/4 all-purpose flour
- 1/4 baking powder
- 1/2 cinnamon
- 1/8 salt
- 1/8 eggs
- 3 honey
- 2 figs
- 1/2 sugar
- 12 -14
- 2
Instructions:
1. Heat oven to 375 degrees F. Butter a 9-inch fluted tart pan or pie pan; set aside.
2. Put almonds and 1/4 cup sugar in a food processor and grind to a coarse powder.
3. Add flour, baking powder, cinnamon and salt; pulse to combine.
4. In a mixing bowl, whisk together eggs, melted butter, honey and almond extract.
5. Add almond mixture and beat for a minute until batter is just mixed. Pour batter into pan.
6. Remove stem from each fig and cut in half. Arrange fig halves cut-side up over the batter.
7. Sprinkle figs with 2 tbl.sugar and bake for 30 minutes, until golden outside and dry at center when probed with a cake tester. Cool before serving.
Title: Amazing Halloween Rainbow Bundt Cake
Ingredients:
- 1 water
- 1
Instructions:
1. Heat oven to 325°F Generously grease a 12-cup tube cake pan.
2. Make cake batters as directed on boxes. Divide the white cake into two separate bowls.
3. Add orange food coloring to one bowl and mix to the desired color. Then, add purple to the other and mix to the desired color.
4. Pour 2/3 of the prepared chocolate cake batter into a bowl and mix with a few drops/dabs of the black food coloring. (Note: Discard the remainder of the batter or use it for cupcakes. Only use 2/3 of the chocolate cake batter; using the entire mix will overflow the tube pan).
5. Pour 1/2 of the black/chocolate cake mix into the bottom of the greased pan. Carefully pour the purple over the chocolate making sure you don’t stir it. Just pour it on top.
6. Then, carefully pour the orange batter over the purple batter and finishing by pouring in the remainder of the chocolate.
7. Bake as directed on box or until toothpick inserted in center comes out clean. Cool 5 minutes.
8. Turn pan upside down onto cooling rack that is placed over a cookie sheet. Cool cake completely, about 30 minutes.
9. Once cake is cool, equally divide the canned frosting into 3 bowls. Using the food coloring, again, to make one bowl orange, one purple and one black.
10. Microwave each bowl of frosting for a few seconds on high until it is smooth enough to drizzle over the cake. With a spoon, drizzle the black frosting back and forth around the whole ring in a striping pattern until it's completely used. Next, repeat the same pattern with the purple and then the orange frosting.
11. Store loosely covered; do not refrigerate.
Title: Majarete - corn pudding dessert
Ingredients:
- 4 corn
- 4 sugar
- 1/2 coconut milk
- 2 vanilla
- 1 salt
- 1 cinnamon sticks
- 4 cinnamon
- 1/2 water
- 1/2
Instructions:
1. Scrape off the grains from the cobs using a knife.
2. Mix all the ingredients (except the cinnamon powder) and blend.
3. Pass the mixture through a strain and reserve (it should have a milky consistency).
4. Put it in a pot and cook at medium heat, stirring constantly to avoid sticking.
5. When it becomes thick turn off the heat.
6. Serve immediately in small bowls sprinkling the top with the cinnamon powder.
7. Let cool to room temperature, then put it in the refrigerator for 15 minutes before serving.
Title: Healthy Dirt
Ingredients:
- 10 1/4 fat-free sugar-free instant vanilla pudding mix
- 5 3/4 vanilla-flavored soymilk
- 1 fat free cream cheese
- 1/4 Cool Whip Free
- 1
Instructions:
1. Cream butter and cream cheese together in a seperate bowl.
2. In a large bowl whisk soy milk and pudding mix together.
3. Crush Oreos in a food processor.
4. Mix the Cream Cheese and butter bowl into the Pudding bowl. Combine until smooth.
5. Fold in Cool Whip into the pudding mixture.
6. Layer cookies and pudding in your favorite dish or use a flower pot. Make sure your final layer is cookies.
7. Add Gummie worms for decoration as you wish.
8. Chill until ready to serve.
Title: MIRACLE WHIP CHOCOLATE CAKE
Ingredients:
- 2 flour
- 1 sugar
- 2 baking soda
- 1 salt
- 6 Miracle Whip
- 1 cold water
- 1
Instructions:
1. Sift together all dry ingredients.
2. Add Miracle Whip and COLD water.
3. Beat well.
4. pour in 9 inch cakepan.
5. Bake at 350 degrees for 25 minutes.
6. Frost with your favorite frosting after cake has cooled.
7. You can double this recipe and make it two layer.
Title: Vanilla Hazelnut Dream Dessert
Ingredients:
- 1 hazelnut-flavored coffee
- 3/4 sugar
- 4 vanilla ice cream
- 4
Instructions:
1. A couple of hrs before serving (or early in the day) combine sugar and coffee in a saucepan.
2. Bring to a boil, lower heat , and simmer until syrup is consistancy is reache.
3. Allow to cool and have ready.
4. To serve, place a scoop (or 2) of vanilla ice cream into an individual dessert dish with one (or 2 if small) biscotti.
5. Top ice cream with syrup.
Title: White Chocolate Wedding Cake
Ingredients:
- 20 all-purpose flour
- 8 baking soda
- 4 baking powder
- 4 salt
- 3 white chocolate baking bar
- 4 hot water
- 2 butter
- 2 Crisco shortening
- 12 white sugar
- 2 eggs
- 8 buttermilk
- 3 vanilla extract
Instructions:
1. DIRECTIONS:
2. Special Equipment:
3. Wilton 14", 10" & 6" cake pans.
4. separator plates & columns.
5. base plate or heavy cardboard base.
6. 1/4" dowel rods, cut to size.
7. pastry bags.
8. icing decorator tips in various sizes.
9. food paste coloring.
10. Bridal cake topper.
11. other non-edible decorations as desired.
12. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, baking soda, baking powder and salt. Set aside. In small saucepan, melt chopped white chocolate and hot water over low heat. Stir until smooth, and allow to cool to room temperature.
13. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well with each addition. Stir in flour mixture alternately with buttermilk. Mix in melted white chocolate and vanilla.
14. Grease & flour pans. Divide batter into pans according to their volume measurements.
15. (either measure volume by pouring water into each cake pan, or it may be marked on bottom of Wilton cake pans).
16. Do not fill over 2/3 full.
17. Bake 6" cakes for 30 to 35 minutes; bake 10" cakes for 35-40 minutes; bake 14" cakes for 40-45 minutes or until a toothpick inserted into the center of the cakes comes out clean.
18. You will have to clean and re-use the pans to make the correct number of layers. Cool the cakes about 7-9 minutes in the pans, then remove them from the pans to wire racks. Allow to cool completely before frosting. Continue baking as above.
19. When cool, brush crumbs from surface, frost thinly with a layer of buttercream to seal, then start with the 14" layers, placing them on a large serving platter (or foil wrapped heavy cardboard cut to match shape of your cake).
20. Secure 14" layer with 5-7 1/4" dowel rods cut to the depth of the two cake layers. Insert the dowel rods in a circle (or match shape of next layer) 2" in from the edge of cake.
21. Place a separator plate on top of dowel rods and place the 10" cake layers, frosted with buttercream on plate. Cut 3-5 dowel rods as before to the depth of the 10" cake layers. Stabilize middle layers with dowel rods placed in 5" circle(or match shape of cake).
22. Place the 6" layers on a small separator plate, frost with buttercream and decorate layers as desired. Cover lightly with plastic wrap.
23. Cake can be transferred at this point by wedging the two bottom layers into a box just larger than the serving platter and deeper than the layers.
24. Place top layer in separate cake carrier (it should fit in a Tupperware or Rubbermaid carrier). Refrigerate cake until ready to serve.
25. When setting up for reception, assemble separator plate with columns and place on top of second layer to settle the top layer.
26. Have extra icing on hand to repair decorations as needed. Place bridal topper on top of cake, and use fresh or silk flowers or other non-edible decorations as desired.
Title: Chocolate Mousse
Ingredients:
- 4 eggs
- 5 granulated sugar
- 170 dark chocolate
- 3 rum
- 3 brandy
- 1 cocoa powder
- 125 butter
Instructions:
1. Whisk the egg yolks with 4 tablespoons sugar in the top of a double boiler over boiling water until thick and creamy about 5 minutes. The egg should be pale and will double in the quantity.
2. Place the broken chocolate, coffee and rum in the top of a double boiler over boiling water and leave until melted. Make sure the bottom of your bowl doesn't touch the boiling water.
3. Once melted, stir in cocoa powder. Add butter little by little and stir until fully absorbed. Remove from heat and let it cool to room temperature.
4. Meanwhile whip egg whites with remaining tablespoon sugar until soft peak form.
5. Add the chocolate mixture slowly to the egg mixture stir gently until thoroughly incorporated and smooth.
6. Before you fold egg whites to your chocolate mixture make sure chocolate mixture is room temperature (if too hot it won't set properly and could be too runny).
7. Fold a quarter of the egg whites into the cooled chocolate mixture, continue with the remaining egg whites using a lift and fold motion with your spatula.
8. Pour mousse into small ramekins or glasses.
9. Refrigerate over night.
10. Serve with berries and chocolate curls if desired.