lumicero/recipes-ing2inst huggingface dataset:
Title: Easy Chocolate Hazelnut Parfaits
Ingredients:
- 3 low-fat milk
- 1 instant chocolate pudding mix
- 2 fresh raspberries
- 1
- 2
Instructions:
1. In a large bowl whisk together the milk, creamer and pudding mixes for 2 minutes; let stand another 2 min.'s.
2. Into 8 parfait glasses layer as follows:.
3. 1/4 cup pudding, 1 tablespoons cookie crumbles, 1 tablespoons raspberries, 1 tablespoons cookie crumbles and another 1/4 cup pudding.
4. Chill in fridge for 1 hour then garnish with whipped cream and a few berries!
5. *Note: if you so desire you could switch out the berries for crushed hazelnuts or change the type of cookie -- experiment, have fun!
Title: Molten Chocolate Cakes
Ingredients:
- 1 frozen raspberries
- 2 dark chocolate
- 1/4 butter
- 2/3 brown sugar
- 2 cake flour
- 2 baking powder
- 2/3 salt
- 1/2 sour cream
- 1/2 milk
- 1/2
- 1/4
Instructions:
1. Preheat oven to 350 F/175°C.
2. Generously butter four ramekins. Microwave the frozen raspberries until soft and pour off the extra liquid. Toss with 3 tbsp of sugar, and place equal amounts in the buttered ramekins.
3. Melt chocolate in a double-boiler. Place butter and the remaining amount of sugar in a bowl, and "knead" the sugar into the butter (I use my hands, but you're free to use a hand-mixer if you prefer). Mix in egg yolks, melted chocolate and vanilla sugar, and beat until well combined. Pour 1/3 of the flour, 1/3 of the cocoa powder, salt and milk into the batter, and stir well with a spatula (or whatever other utensil of your liking). Continue with the rest of the dry ingredients, milk and sour cream until everything is well combined. Fill the prepared ramekins with the batter, and bake in the oven for 17 minutes. Serve warm with ice cream, whipped cream and milk. Enjoy.
Title: Grandma's Snickerdoodles
Ingredients:
- 1 shortening
- 1 1/2 sugar
- 2 eggs
- 2 1/2 flour
- 2 cream of tartar
- 1 baking soda
- 1 salt
- 3 sugar
- 3 cinnamon
Instructions:
1. Preheat oven to 375 degrees.
2. Mix the first three ingredients thoroughly and set aside.
3. In a separate bowl, mix the Flour, Cream of Tartar, Baking Soda, and Salt. Add the mixed dry ingredients to the first mixture.
4. Dough may be chilled first. Make balls the size of walnuts and roll in a mixture of the remaining sugar and cinnamon.
5. Bake on an ungreased cookie sheet. Do not place cookies too close together as the balls spread out.
6. Bake for 8 to 10 minutes.
Title: Secret Recipe Chocolate Chip Cookies
Ingredients:
- 1/2 all-purpose flour
- 3 baking soda
- 1 1/2 salt
- 1/2 butter
- 1 brown sugar
- 3/4 white sugar
- 3/4 vanilla extract
- 2 lemon juice
- 1 eggs
- 2
- 3
- 1 1/2
Instructions:
1. Preheat oven to 350 degrees. The original recipe suggests lining the baking sheets with parchment paper. I use my silicone liners. But they have also turned out great without using any lining at all. Combine oats, flour, baking soda,and salt in a mixing bowl.
2. In a larger bowl cream butter, sugars, vanilla and lemon juice, using an electric mixer. Add eggs and beat until light and fluffy.
3. Stir the flour mixture into the egg mixture, blending well. Add the chips and nuts, mix well.
4. Place dough by rounded tablespoons onto cookie sheet about 1-2 inches apart.
5. Bake the cookies until lightly browned, about 10 minutes.
6. Remove from cookies sheets after a couple minutes. When completely cooled store in a sealed container to keep them soft and chewy. In fact i think they are even better the second day.
Title: Key Lime Pie
Ingredients:
- 3 sweetened condensed milk
- 1/2 sour cream
- 3/4 key lime juice
- 1 lime zest
- 1 honey
- 1 butter
- 1 sugar
- 1/3 honey
- 1 salt
- 1/4 eggs
- 2
- 1 1/2
Instructions:
1. Short Dough:
2. Cream butter. Add sugar, honey, and salt until uniform. Add eggs one at a time until completely mixed. Add the flour -- Do NOT over mix. Roll out and then chill 3-4 hours covered. Make sure it is chilled so it is easy to handle.
3. Bake dough at 350 for 15 minutes.
4. Key lime filling:
5. Fold sweetened condensed milk, sour cream, key lime juice, lime zest, egg yolk, and honey.
6. Pour filling into pre-baked crust. Bake for about 8 minutes. I like to top with a whipped cream and tuile cookie for decoration. Martha Stewart has an awesome tuile cookie recipe.
Title: Pineapple Angel Cake
Ingredients:
- 1 instant vanilla flavor pudding and pie filling
- 20 Cool Whip
- 1 strawberries
- 1
- 10
Instructions:
1. Bake angel food cake or buy at the store pre-made.
2. Mix pudding mix and pineapple with juice in medium bowl. Gently stir in whipped cream.
3. Cut cake horizontally into 3 layers.
4. Place bottom cake layer, cut side up on serving plate. Spread 1-1/3 cups of pudding mixture into cake layer; cover with middle cake layer. Spread 1 cup of the pudding mixture into middle cake layer; top with remaining mixture. Refrigerate at least 1 hour or until ready to serve. Store in refrigerator.
Title: Up Side Down Banana & Fruit Cake (Raw)
Ingredients:
- 8 dates
- 1/2 banana
- kiwi
- blueberries
- orange
- green apple
- blackberry
- strawberry
Instructions:
1. Cut a banana into pieces and lay on the bottom and to the sides of a container (glass so you can see or silpat so it won't stick). This will be on the top after we turn the cake upside down. Besides bananas you can use pineapple slices, for example.
2. In food processor mix dates and shredded coconut until you get thick and sticky paste. Cover the banana layer very carefully with about 2/3 of that paste.
3. Take a look the cake from the bottom to see if everything looks nice and the banana slices are on place or maybe you need to press the pastry little bit more between the banana slices.
4. Start layering fruit. You can replace these fruits with any other ones you desire.
5. Now cover it all with a layer of 1/3 remaining date-coconut pastry. Place the cake in the fridge for few hours. For even better results and taste, live it in the fridge overnight.
6. When you take the cake out of the fridge carefully loosen the edges of the cake with a knife and turn it upside down to the plate.
Title: Mom's Famous Graham Cracker Cake
Ingredients:
- 1/2 butter
- 2 margarine
- 5 sugar
- 1 eggs
- 1 graham cracker
- 1 milk
- 2 crushed pineapple
- 1 baking powder
- 1 vanilla
- 1 coconut
Instructions:
1. Cream butter and sugar.
2. Add eggs, one at a time.
3. Add rest of ingredients, mix well.
4. Bake in tube pan (greased and floured)-OR-.
5. bake in prepared loaf pans to give away as gifts.
6. Bake at 350 degrees till done (approx. 1 1/2 hours).
Title: Sugar Cookie Frosting
Ingredients:
- 1/2 butter
- 4 confectioners' sugar
- 1 vanilla extract
- 1/4
Instructions:
1. In mixing bowl, combine butter, confectioners' sugar, extract and enough cream to achieve spreading consistency.
2. Add food coloring, if desired.
3. Frost cookies.
Title: Mixed-Up Cookies
Ingredients:
- 2 all-purpose flour
- 1/2 salt
- 1 baking powder
- 1 baking soda
- 2 1/2 oatmeal
- 1/3 brown sugar
- 1/3 unsalted butter
- 1 1/2 eggs
- 1/2 vanilla extract
- 3/4
- 1
- 2
- 1
Instructions:
1. Preheat oven to 350°F
2. Lightly grease baking pans or line with parchment paper.
3. Mix all of the dry ingredients together. In a large separate bowl, combine all of the wet ingredients together. Pour the dry mixture into the wet mixture, and mix well. Shape the dough into 1-1/2 inch balls, place 1” apart on baking sheet and flatten. Bake for 10 – 12 minutes.
Title: Almost Chocolate Pudding
Ingredients:
- 12 pitted dates
- 12 black mission figs
- 2 -4 prunes
- 1 -2 water
- carob powder
Instructions:
1. Place all ingredients into a blender and puree until smooth.
2. You may need to add more or less water depending on the dryness of the fruit.
3. Chill and serve in pudding glasses.
Title: Toffee Brownie Trifle
Ingredients:
- 1 milk
- 2 1/2 cheesecake flavor instant pudding and pie filling mix
- 1 instant vanilla pudding
- 1 instant white chocolate pudding and pie filling mix
- 8 Cool Whip
- 2 -3
Instructions:
1. Prepare and bake brownies as directed on package.
2. Cool completely, then cut into 1-inch cubes.
3. Beat milk and pudding mixes on low speed 2 minutes.
4. Fold Cool Whip into pudding.
5. Place 1/2 brownies into dish, cover with 1/2 pudding mixture.
6. Repeat layers.
7. Refrigerate until needed.
8. Sprinkle top with Heath bits just before serving.
Title: Caramel Apple Fruit Dip
Ingredients:
- 1 granola cereal
- 1 granny smith apples
- 1/3
- 3 -4
Instructions:
1. Thoroughly mix the cream cheese and caramel dip in a serving bowl (I use a pie plate).
2. Refrigerate until ready to use (can stay there over night).
3. Slice and core the apples.
4. Sprinkle the granola on top of the dip and serve with apple slices.
Title: Dark Cola Date Loaf
Ingredients:
- 1 dates
- 1 1/4 brown sugar
- 1 canola oil
- 2 flour
- 2 baking soda
- 1 baking powder
- 1 cinnamon
- 1 ginger powder
- 3/4 lemon zest
- 2 egg
- 1 brewed coffee
- 2 pecans
- 1/4
Instructions:
1. Set oven to 350 degrees.
2. Grease one 9x5-in loaf pan or a 2-qt Bundt pan.
3. Chop the dates.
4. In a saucepan, heat Cola to a gentle boil; remove from heat.
5. stir in the chopped dates, mixing very well.
6. Stir in the sugar and oil; allow to cool to room temperature.
7. When cooled, stir in the egg and brewed coffee.
8. In a separate bowl, whisk together, flour, baking soda, baking powder, cinnamon, ginger powder, lemon zest, salt and nuts.
9. Fold the dry ingredients into the Cola and date mixture.
10. Spoon the batter into the prepared pan.
11. Bake approx 1 hour, or until cake tests done.
12. Cool for 20 mins, before removing from the pan.
Title: Strawberry Jello Squares
Ingredients:
- 3 strawberry gelatin
- 10 frozen sweetened strawberries
- 8 pecans
- 1/2 nonfat sour cream
- 1/2 strawberries
- 1/2
- 3
Instructions:
1. In mixing bowl, dissolve gelatin dessert mix in 3/4 cup boiling water. Mix in thawed strawberries, pineapple, banana and pecans.
2. Pour half of gelatin mixture into an 8" by 8" pan. Refrigerate about 30 minutes or until firm (do not refrigerate remaining gelatin mixture).
3. Spread with 1/4 cup of the sour cream; pour remaining gelatin mixture on top.
4. Refrigerate until firm; spread with remaining sour cream. Cut into 6 squares. Top each square with 1 strawberry half.
Title: Soya Cake
Ingredients:
- 60 baking powder
- 3 sugar
- 60 eggs
- 2 sesame seeds
- 20
Instructions:
1. Beat eggs until it is fluffy. Put xylitol in and mix again.
2. Shift soy flour and baking powder together, and mix with above.
3. When everything incorporated, stir in sunflower oil and mix again.
4. Sprinkle some sesame seeds on top.
5. Bake in pound cake tin for 20min, 180°C.
Title: Chocolate Crinkle Cookies
Ingredients:
- 1 all-purpose flour
- 1/2 baking powder
- 1 baking soda
- 1/4 salt
- 1/2 brown sugar
- 1 1/2 eggs
- 3 instant espresso powder
- 4 vanilla extract
- 1 unsalted butter
- 4 granulated sugar
- 4 confectioners' sugar
- 1/2
Instructions:
1. Adjust oven rack to middle position and heat oven to 325°F Line two baking sheets with parchment paper. Whisk flour, cocoa, baking powder, baking soda and salt together in bowl.
2. Whisk brown sugar; eggs; espresso powder, if using; add vanilla together in large bowl. Microwave chocolate and butter in bowl at 50 percent power, stirring occasionally, just until melted, 2 to 3 minutes (watch carefully).
3. Whisk chocolate mixture into egg mixture until combined. Fold in flour mixture until no dry streaks remain. Let dough sit at room temperature for 10 minutes.
4. Spread granulated sugar in shallow dish. Spread confectioners' sugar in second shallow dish. Working in batches, drop 2-tablespoon mounds of dough (or use #30 scoop) directly into granulated sugar and roll to coat. Transfer dough balls to confectioners' sugar and roll to coat; space dough balls evenly on prepared sheets, 11 per sheet.
5. Bake cookies, 1 sheet at a time, until they are puffed and cracked and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone), about 12 minutes, rotating sheet halfway through baking. Let cookies cool on sheet for 5 minutes, then transfer to wire rack. Let cookies cool completely before serving.
Title: Fresh Peach Shortcake
Ingredients:
- 1 1/2 flour
- 1 1/4 baking powder
- 1/2 ground ginger
- 1/4 nutmeg
- 1/8 salt
- 3 eggs
- 1/2 half-and-half cream
- 7 butter
- 1 margarine
- 1 lemon zest
- 1 vanilla
- 2 sugar
- 3 sugar
- 1/8 cardamom
- 1 icing sugar
- 1 -2
Instructions:
1. Set oven to 350 degrees.
2. Position oven rack in lower one-third of the oven.
3. Butter and flour an 8-inch square baking pan.
4. In a bowl, combine flour, baking powder, 1/4 tsp ginger, 1/8 tsp nutmeg and salt; set aside.
5. In a large bowl, WHISK together eggs, half and half cream, 6 Tbsp butter, lemon zest and vanilla until combined (butter will stay lumpy).
6. Stir in 1 cup sugar until combined.
7. Stir in the flour mixture, just until combined.
8. Pour the batter into prepared baking pan.
9. Bake for 35 minutes, or until cake is light golden, and tests done.
10. Cool in the pan on a rack for 5 minutes.
11. Remove from pan; cool completely on a rack.
12. In a large non-stick skillet, melt the remaining butter over medium heat.
13. Add the peaches, cardamon, remaining sugar, ginger and nutmeg; cook, stirring often until slightly softened (about 5-7 minutes).
14. Transfer to a bowl; refrigerate until cooled (about 15-20 minutes).
15. In a bowl, beat the whipping cream with the 2 tbsp icing sugar until stiff peaks form.
16. To assemble the cake: cut cake into 9 squares.
17. Cut each square in half horizontally.
18. Top each cake bottom with about 1-1/2 Tbsp whipped cream, and 4 peach wedges.
19. Pour some pan juices over.
20. Place the cake top over, and garnish each with about 1-1/2 Tbsp whipped cream.
Title: Snickerdoodles..chewy Version
Ingredients:
- 2 2/3 flour
- 1/2 salt
- 2 cream of tartar
- 1 baking soda
- 1/4 nutmeg
- 1 butter
- 1 3/4 sugar
- 1 1/2 light corn syrup
- 2 eggs
- 2 1/2 vanilla extract
- 1/4 sugar
- 1 1/2 cinnamon
Instructions:
1. Preheat oven to 375°F.
2. Grease several baking sheets.
3. In large bowl, sift flour, cream of tartar and soda, salt and nutmeg.
4. In another bowl with mixer running on medium speed.beat butter, sugar, and corn syrup till blended.
5. Beat in half the flour mixture till combined and then stir in remaining flour mixture. Let mixture rest about 10 minutes or until it is firmed up slightly.
6. In a small bowl, put 1/4 cup sugar and 1 1/2 tsp cinnamon; mix well.
7. Roll cookie dough into 1 1/2 inch balls.
8. With lightly greased hands, roll each ball in cinnamon sugar.
9. Place on cookie sheet 2 1/2 inches apart; slightly flatten with your hands.
10. Bake cookies 11 minutes or until edges are light brown.
11. Let cookies stand on sheet about 2 minutes then remove to wire rack.
Title: Cathy's Mandarin Cake
Ingredients:
- 3 eggs
- 3/4 mandarin oranges
- 1 Cool Whip
- 1 instant vanilla pudding
- 1 vanilla
- 1 crushed pineapple
- 1
Instructions:
1. Directions for cake-------------.
2. Mix all cake ingredients together in stand mixer and beat.
3. (If mixing by hand, make sure oranges are broken up) Pour into greased cake pan and bake 30-35 minutes at 325 degrees.
4. Cool cake before frosting.
5. Frosting-----------.
6. Mix together (with spoon) Cool Whip, dry pudding mix, vanilla and pinapple, w/juice.
7. Spread on cake; can serve right away, or keep refrigerated until ready to serve.
Title: Torta Borracha (Drunken Torte)
Ingredients:
- 4 eggs
- 1/2 sugar
- 1 all-purpose flour
- 1 baking powder
- 1/4 salt
- 1/3 butter
- 1 pure vanilla extract
- 2 sugar
- 2 water
- 1/2 brandy
Instructions:
1. Preheat oven to 375 degrees F. Lightly grease and flour a 2-quart casserole dish.
2. In a large bowl, beat egg whites until frothy; gradually add 4 tablespoons of the sugar and continue beating on high speed until they form peaks with tips that stand straight when the beaters are lifted.
3. In a separate bowl, beat the egg yolks with the remaining sugar until they are a creamy lemon color. Fold the yolk mixture into the beaten whites until just blended.
4. In a medium bowl, sift together flour, baking powder, and salt. Gently fold in the flour mixture into the egg mixture. Gently drizzle in the melted butter and vanilla. Pour into prepared baking dish and bake for approximately 30 minutes or until lightly browned on top; remove from oven.
5. While the cake is baking, prepare the rum Sauce.
6. When the cake is done baking, make holes all over the top of the warm torte with an ice pick or skewer and pour the Rum Sauce over it. Before the Rum Sauce is all absorbed into the cake, sprinkle generously with chopped nuts or grated coconut.
7. For the Rum Sauce:.
8. In a large saucepan over medium-high heat, boil the water and sugar until the candy or digital thermometer reaches 235 degrees F. or until it forms a soft ball when a little of the mixture is dropped in cold water. Remove from heat stir in whatever liquor you are using; pour over the top of the warm cake.
Title: Godiva Pistachio Torte
Ingredients:
- 1 1/2 unsalted pistachio nuts
- 1/4 cake flour
- 6 sugar
- 3/4 cream of tartar
- 7 salt
- 1/2 rose water
- 1 lemon, zest of
- 1 heavy cream
- 1/2 cognac
- 3/4 pistachios
- 5
- 1
- 1/2
Instructions:
1. Make the torte--------------------.
2. Preheat the oven to 300°F.
3. Spread pistachios in a single layer in shallow-sided pan and toast for 12 to 15 minutes or until their skins begin to loosen.
4. Make sure that the nuts don?
5. t brown.
6. Increase oven temperature to 325°F.
7. Butter and flour 9-inch springform pan.
8. Place toasted pistachios and flour in food processor and process until medium-fine.
9. Set aside.
10. Place egg yolks and half of the sugar in mixing bowl and beat until thick and light, using electric mixer at high speed.
11. Transfer yolk mixture to a small bowl.
12. Place egg whites, cream of tartar and salt in mixing bowl.
13. Beat until the whites form soft peaks, using electric mixer at high speed.
14. Gradually add remaining sugar and beat until stiff peaks form.
15. Pour yolk mixture over beaten whites and sprinkle with rose water and grated zest.
16. Sprinkle one-third of the pistachio mixture on top and gently fold until partially combined.
17. Sprinkle in another third and fold partially again.
18. Sprinkle in the remaining pistachio mixture and fold until evenly combined.
19. Spread in prepared pan, mounding the batter in the center.
20. Set the pan on the middle rack of the oven and bake for 45 to 50 minutes or until a wooden toothpick inserted in center comes out clean.
21. Cool in pan on wire rack.
22. Make the ganache--------------------.
23. Heat cream in saucepan over medium heat until simmering.
24. Remove from the heat and stir in chocolate until melted and smooth.
25. Stir in Cognac and let cool.
26. Assembly----------------------.
27. Slice cooled torte in half and spread jam between the layers.
28. Assemble layers and frost entire torte with ganache, smoothing the surface with an offset metal spatula.
29. Garnish with sugared pistachios.
Title: Sour Cream-Strawberry Surprise
Ingredients:
- 2 strawberries
- 1/4 low-fat sour cream
- 2 brown sugar
- 1/4 vanilla
Instructions:
1. Blend together sour cream, brown sugar and vanilla.
2. Combine strawberries into sour cream mixture.
3. Refrigerate about half an hour.
4. Serve and enjoy.
Title: Chocolate Marshmallow Cake
Ingredients:
- 1/2 butter
- 2 all-purpose flour
- 1 salt
- 1/4 baking powder
- 1/2 baking soda
- 1/4 eggs
- 2 white sugar
- 1 applesauce
- 1/2 vanilla
- 2 mini marshmallows
- 1 milk
- 2 butter
- 2 sugar
- 1/2
- 1/4
Instructions:
1. For Cake: Over a double boiler or in microwave, melt chocolate and butter.
2. Allow to cool 15 minutes.
3. Preheat oven to 350 degrees.
4. Grease and flour a 9 x 13 inch baking pan.
5. Combine flour, salt, powder and soda and set aside.
6. In a large mixing bowl, combine eggs, sugar, applesauce and vanilla and beat well.
7. Stir in chocolate mixture.
8. Gradually add dry ingredients, mixing well after each addition.
9. Pour into prepared pan and bake for 25-30 minutes.
10. Measure 1/2 cup marshmallows and set aside for drizzled glaze.
11. Sprinkle the remaining marshmallows evenly over cake.
12. Bake for 2 more minutes or until marshmallows start to soften.
13. Drizzled Glaze: Combine milk, butter and sugar in a saucepan and bring to a boil.
14. Boil for 1 1/2 to 2 minutes.
15. Remove from heat and stir in 1/2 cup marshmallows and chocolate chips until completely melted.
16. Drizzle over cake quickly and fancily.
17. Allow to cool completely.
Title: Christmas Chocolate Cookies - Nigella Lawson
Ingredients:
- 1 1/8 butter
- 3/4 granulated sugar
- 1/3 all-purpose flour
- 2 baking soda
- 1/2 baking powder
- 1 confectioners' sugar
- 2 boiling water
- 1 1/2 vanilla extract
- 1/4 sugar
- 1
Instructions:
1. Preheat oven to 350°F Line a cookie sheet with parchment or Silpat.
2. Cream butter and sugar in a large bowl until light and fluffy. Sift 1/3 c cocoa powder into the mixture and beat well. Sift together flour, baking soda and baking powder, and add to mixture. (Optionally, combine everything in a food processor and mix until combined.).
3. Form 1 tbsp sized balls. Place on cookie sheet at least 2" apart, pressing down into fat discs. (The dough will be very sticky; gloves may be a good idea.).
4. Bake 15 minutes. The tops will develop a cracked appearance. Cool 15 minutes, then transfer to a wire rack until completely cooled. (Placing a sheet of newspaper under the rack will help catch drips in the next step.).
5. For the topping, combine 2 tbsp cocoa powder with confectioner's sugar, boiling water and vanilla in a small saucepan. Heat over low heat and whisk until smooth. Cool 10 minutes.
6. Drizzle 1 tbsp of glaze on each cookie, spreading lightly with the back of the spoon, then sprinkle with sprinkles or sanding sugar. Work with 6 cookies at a time so the glaze doesn't dry out before applying the sprinkles.
Title: Jo's Fresh Lemon Cake
Ingredients:
- 1/2 butter
- 1 1/4 sugar
- 2 eggs
- 1 1/4 flour
- 1 baking powder
- 1/4 salt
- 1/2 milk
- 3 lemon zest
- 1/4 walnuts
- 1/4 lemon juice
Instructions:
1. Preheat oven to 350 degrees F.
2. Cream together the butter and 1 cup of sugar in a bowl until the mixtue is light and fluffy, then beat in the eggs 1 at a time, beating until the mixture is smooth. In another bowl, combine flour, baking powder and salt, mix. Stir the mixture into the egg mixture alternately with the milk. Stir until the mixture is just combined. Stir in 2 t. zest and if you are adding nuts mix them in now. Pour batter into 9X5 loaf pan that has been buttered. Bake in a 350 Degree F oven for 1 hour or until a tester comes out clean. When the cake has baked, transfer the cake to a wire rack and with a long toothpick poke it all over. In a small bowl stir together the ramaining 1/4 cup sugar and remaining zest, pour this mixture over the hot cake and let it cool.
Title: Chocolate Torta Caprese
Ingredients:
- 7 eggs
- 4 vanilla extract
- 6 butter
- 1 powdered sugar
- 9
- 7
Instructions:
1. Preheat your oven to 350F (180C).
2. Grease the sides of a 9 1/2" springform pan, then line the base with non-stick baking paper.
3. Chop the chocolate finely with a large knife, or process until finely chopped, but still retaining some texture.
4. Using a mixer, beat the egg yolks with the sugar and vanilla extract until the mixture is pale and thick.
5. With a rubber spatula, fold in the chocolate, the almonds and melted butter.
6. In a clean, dry bowl, beat the egg whites until they form soft peaks.
7. Fold the beaten egg whites into the chocolate mixture.
8. Spoon into the prepared cake tin and bake for between 50-60 minutes, until just firm to the touch.
9. Leave to cool for 20 minutes before turning out.
10. To serve, dust with powdered sugar.
Title: Creme Brulee II
Ingredients:
- 4 sugar
- 3 salt
- 1 vanilla
- 2 fresh strawberries
- 1
Instructions:
1. Beat egg yolks until slightly thickened.
2. Gradually add sugar and a pinch of salt.
3. Scald table cream and pour slowly into egg mixture, stirring.
4. Add vanilla and pour into baking dishes.
5. Set them in a pan with 1" of water and bake at 350 degrees for 45 mins to 1 hour.
6. Test with clean knife.
7. Can be prepared a day ahead.
8. Sprinkle top with sugar and/or top with fresh sliced peaches or strawberries.