lumicero/recipes-ing2inst huggingface dataset:
Title: Cream Cake
Ingredients:
- 2 eggs
- 3/4 sugar
- 1 vanilla
- 1 1/2 all-purpose flour
- 2 baking powder
- 1 salt
- 1 icing sugar
- 2 butter
- 1/4 milk
- 3 vanilla
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Beat eggs in small bowl until very thick.
3. Add sugar and vanilla.
4. Beat well.
5. Measure flour, baking powder, and salt into another bowl.
6. Stir.
7. Add cream to batter in 2 parts alternately with flour mixture in 3 parts, beginning and ending with dry mixture.
8. Pour into greased 9x9 inch pan.
9. Bake in oven for 30-40 minutes unil an inserted toothpick comes out clean.
10. Icing: Beat all ingredients together in bowl until smooth.
11. Add more liquid or icing sugar as needed.
Title: Butterscotch Apple Pear Squares
Ingredients:
- 1 apple
- 1 pear
- 1 brown sugar
- 1 cinnamon
- 1 butter
- 1/4 walnuts
- 1/4 pecans
- 0.5 flour
- 1 baking soda
- 1/2 salt
- 1/8 butter
- 3/4 brown sugar
- 1 oats
- 2
Instructions:
1. Preheat oven 350°F.
2. Peel, core and dice up the apple and pear. Place in a fryin pan on med high heat, add in 1 tbsp brown sugar, cinnamon, and 1 tbsp butter. Once the apple/pears goes soft, turn down the stove to medium heat and simmer for 10 minutes. Add in nuts.
3. Meanwhile in a bowl, blend flour, baking soda, and salt. Cut in butter with pastry blender until mixture resembles course crumbs. Stir in brown sugar and oats. Do not over mix. Mixture should stay crumbly.
4. Press half of crumb mixture over bottom of a 8x8-inch pan to form bottom crust.
5. Turn off the stove and stir in the butterscotch chips to the apple/pear filling. Gently spread apple/pear filling over bottom crust. Sprinkle remaining oat mixture over apple/pear filling. Lightly pat with palm of hand to even out.
6. Bake for 25 minutes at 350F or until crust is golden brown. Cool completely and cut into squares.
Title: Baklava
Ingredients:
- 1 phyllo dough
- 1 butter
- 1 ground cinnamon
- 1 water
- 1 white sugar
- 1 vanilla extract
- 1 honey
- 1/2
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Butter the bottoms and sides of a 9x13 inch pan.
3. Chop nuts and toss with cinnamon.
4. Set aside.
5. Unroll phyllo dough.
6. Cut whole stack in half to fit pan.
7. Cover phyllo with a dampened cloth to keep from drying out as you work.
8. Place two sheets of dough in pan, butter thoroughly.
9. Repeat until you have 8 sheets layered.
10. Sprinkle 2- 3 tablespoons of nut mixture on top.
11. Top with two sheets of dough, butter, nuts, layering as you go.
12. The top layer should be about 6- 8 sheets deep.
13. Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan.
14. You may cut into 4 long rows the make diagonal cuts.
15. Bake for about 50 minutes until baklava is golden and crisp.
16. Make sauce while baklava is baking.
17. Boil sugar and water until sugar is melted.
18. Add vanilla and honey.
19. Simmer for about 20 minutes.
20. Remove baklava from oven and immediately spoon sauce over it.
21. Let cool.
22. Serve in cupcake papers.
23. This freezes well.
24. Leave it uncovered as it gets soggy if it is wrapped up.
Title: Cookies and Cream
Ingredients:
- 1 vanilla instant pudding mix
- 1 Cool Whip
- 1
Instructions:
1. Prepare pudding as directed on package.
2. Cool in fridge for 5 minutes.
3. Add tub of Cool Whip to pudding and as many Oreo cookies as you can fit into the pudding bowl. (Probably most of the package).
4. Mix and enjoy.
5. Keep cold when not eating it.
Title: Ribbon Cake
Ingredients:
- 1 3/4 white sugar
- 1/2 shortening
- 2 eggs
- 1 milk
- 1 baking soda
- 2 1/4 flour
- 2 cream of tartar
- 1 vanilla
- 1 1/2 molasses
- 1/2 raisins
- 1/2 cinnamon
- 1 clove
- 1/2 nutmeg
- 1/2 vanilla
- 1
Instructions:
1. Mix the ingredients together. Take out one half of mixture for the dark part. Add molasses, raisins, nutmeats, cinnamon, cloves, nutmeg, and vanilla.
2. Drop by Tbsp, into pan, alternating dark and light into 8x8-inch pan. Bake 350F for approximately 1 hour.
Title: Banana Cake with Crunchy Topping
Ingredients:
- 2 cake flour
- 1 1/2 baking powder
- 3/4 baking soda
- 1 salt
- 1 1/3 granulated sugar
- 1 shortening
- 1/2 banana
- 1 eggs
- 2 vanilla
- 2 margarine
- 1/4 butter
- 3/4 light brown sugar
- 1/2 coconut
- 1/4
Instructions:
1. Sift flour, baking powder, soda, salt and sugar in a mixing bowl.
2. Cut in shortening until mixture resembles coarse crumbs.
3. Add in mashed bananas and sour milk.
4. Mix by hand 300 strokes or in a mixer at low speed for 2 minutes.
5. Add eggs and vanilla.
6. Beat for 1 minute on low speed or by hand 150 strokes.
7. Spread into an 8x10 inch pan or 9x9 inch pan that is greased only on the bottom Bake at 375 degrees for 35-42 minutes.
8. While the cake is cooking prepare crunchy topping.
9. Cream butter and sugar.
10. Add coconut and nuts.
11. Remove cake from oven and turn dial to broil.
12. Spread crunchy topping (I usually make 1 and a half times the topping recipe) over hot cake and broil until sugar is bubbly and topping is browned (Approximatley 3 minutes).
Title: Snickers Dip -- the Secret is Out!
Ingredients:
- 16 cream cheese
- 1/4 brown sugar
- 8 Cool Whip
- 6
- 1
Instructions:
1. soften cream cheese.
2. cream the cream cheese until fluffy.
3. add brown sugar and cream until well blended.
4. carefully stir in the cool whip and snickers until combined.
5. Thats it!
6. Place in covered container overnight, so flavors blend.
7. Garnish with chopped peanuts, shaved chocolate, or even a carmel drizzle if you feel the need to dress it up!
8. serve with mini pretzels.
9. *Important -- shhhh -- reserve some for later, because it will disappear!
Title: Soft Coconut Macaroons
Ingredients:
- 1/4 all-purpose flour
- 2/3 sugar
- 1/4 salt
- 2 2/3 sweetened flaked coconut
- 4
- 1
Instructions:
1. Preheat oven to 325°F.
2. Combine flour, sugar, salt and coconut in mixing bowl.
3. Stir in egg whites and almond extract.
4. Stir in almonds, mix well.
5. Drop teaspoon fulls onto a greased cookie sheet.
6. Bake 20 minutes or until golden brown.
Title: Casserole Cookies
Ingredients:
- 2 eggs
- 1 sugar
- 1 dates
- 1 flaked coconut
- 1 walnuts
- 1 vanilla
- 1/2
Instructions:
1. Beat eggs.
2. Add sugar gradually beating until fluffy. Stir in remaninig ingredients.
3. Place into an ungreased 2 qt casserole. I use a 9 x 9 pyrex pan.
4. Bake in oven at 350 for 30 minutes.
5. Remove from oven and stir well.
6. Cool.
7. Form into balls and roll in granulated sugar.
Title: Toll House Cookies
Ingredients:
- 1 1/2 flour
- 1 salt
- 1 baking soda
- 1 shortening
- 3/4 butter
- 3/4 light brown sugar
- 2 granulated sugar
- 1 eggs
- 2 chocolate chips
- 1 oatmeal
- 1 vanilla
- hot water
Instructions:
1. Cream together shortening, sugars, eggs and hot water.
2. Add flour, baking soda and salt.
3. Add chocolate chips, oatmeal and vanilla.
4. Bake 8 minutes at 350F until lightly brown.
Title: Libby's Applenut Pudding from U & I
Ingredients:
- 2 eggs
- 1 sugar
- 1 flour
- 1 baking powder
- 1/2 cinnamon
- 1/4 nutmeg
- 3/4 salt
- 3/4 walnuts
- 1/2 vanilla
- 2 apples
Instructions:
1. Beat eggs until fluffy.
2. Add sugar gradually.
3. Stir in sifted dry ingredients.
4. Add vanilla, nuts and apples; mix well.
5. Pour into a greased 8-inch square pan.
6. Bake at 325° for 40 to 50 minutes.
Title: Fudgy Zucchini Brownies
Ingredients:
- 2 zucchini
- 1 1/2 sugar
- 1/2 unsweetened applesauce
- 1/4 egg
- 1 chocolate chips
- 1/2 vanilla extract
- 2 flour
- 2 baking soda
- 1/3 salt
- 1 walnuts
- 1
- 1/2
Instructions:
1. Preheat oven to 350°F Grease two 8x8 baking pans; set aside.
2. In a medium-size bowl, combine flour, cocoa, baking soda & salt.
3. In a small bowl, combine sugar, applesauce, oil, egg & vanilla; stir in melted chocolate. Add to dry ingredients; stir in zucchini and walnuts.
4. Divide batter evenly between prepared pans & bake in preheated oven for about 35 minutes. Let cool. Frost if desired. Cut each pan into 9 brownies.
5. * These brownies freeze well. Wrap uncut brownies in plastic wrap, then in foil. Label & freeze. When ready to use, thaw at room temperature, unwrap & enjoy!
Title: My Momma’s Chantilly Cream
Ingredients:
- 2/3 heavy whipping cream
- 1 vanilla
- 1 brandy
- 1 Grand Marnier
- 1/4 sugar
- 2 sour cream
Instructions:
1. In a clean stainless bowl, combine cream, vanilla, and alcohols. Beat for 1 minute with electric mixer on “whip.”.
2. Add sugar gradually, continuing to beat after each addition.
3. Add sour cream, and beat until desired consistency (either “soft peaks” or “firm peaks” depending on your preference).
4. Use immediately, or chill if you aren’t using right away.
Title: Easy Peanut Butter Cup Bites
Ingredients:
- 1/2 peanut butter
- 2 unsalted butter
- 1/2 confectioners' sugar
- 255 dark chocolate
- 255 butter
- 1
Instructions:
1. Line 36 miniature muffin cups with mini paper liners.
2. Place the peanut butter and unsalted butter in a microwaveable bowl, and heat in the microwave for about 40 seconds or just until soft, but not melted (check and stir every 20 seconds).
3. Stir in the confectioners sugar.
4. Melt the chocolates and butter in a heatproof bowl over a saucepan of simmering water - don't let bowl touch water.
5. Drop a teaspoon of the melted chocolate into each of the paper lined cups. Top with a scant teaspoon of peanut butter mixture.
6. Top with another teaspoon of melted chocolate.
7. Refrigerate until set. Store in an airtight container in the fridge.
Title: Low Sugar Carrot Cake
Ingredients:
- 1 1/2 all-purpose flour
- 1/2 sugar
- 1 Sweet 'n Low
- 2 baking soda
- 1 1/2 cinnamon
- 1/4 salt
- 1/2 eggs
- 1/2 light cream cheese
- 2 fat free cream cheese
- 2 powdered sugar
- 1 skim milk
- 2 vanilla extract
- 1 Sweet 'n Low
- 2
Instructions:
1. Preheat oven to 350F.
2. Spray 9x13 pan with cooking spray; set aside.
3. Into large bowl, sift together flour, 1/4 cup plus 2 tbsp sugar, 1 packet Sweet'N Low, baking soda, cinnamon, and salt.
4. In medium bowl, combine apple juice, oil, and egg yolks.
5. Stir liquid ingredients into dry ingredients and mix well.
6. In large metal bowl with mixer at high speed, beat egg whites until soft peaks form.
7. Gradually add remaining 2 tbsp sugar, continuing to beat until stiff; fold into batter.
8. Pour into prepared pan.
9. Bake 30 minutes or until toothpick inserted in the middle comes out clean.
10. Cool on wire rack.
11. Prepare frosting: In medium bowl with mixer at medium speed, beat cream cheese gradually adding powdered sugar, milk, vanilla, and 2 packets Sweet'N Low, until smooth and fluffy.
12. Spread over cooled cake.
Title: Brandied Bing Cherry Sauce from the Plaza Hotel
Ingredients:
- 1 bing cherry
- 3/4 red currant jelly
- 2 brandy
Instructions:
1. Melt currant jelly in a small skillet.
2. Add cherries and brandy.
3. Heat slowly until the mixture boils, stirring often.
4. Serve warm.
Title: Gingerbread (For Cookies or a Gingerbread House)
Ingredients:
- 1/2 sugar
- 1/2 molasses
- 1 1/2 ginger
- 1 allspice
- 1 cinnamon
- 1 clove
- 2 baking soda
- 1/2 margarine
- 1 egg
- 3 1/2 all-purpose flour
Instructions:
1. In a medium saucepan, heat sugar, molasses, ginger, allspice, cinnamon, and cloves to boiling, stirring occasionally.
2. Remove from heat; stir in soda (it will foam up).
3. Stir in margarine till melted.
4. With a fork, stir in egg, then flour.
5. On a floured surface, knead dough till mixed. Divide dough in half, wrap half with plastic wrap; set aside.
6. Roll half the dough, with a rolling pin, slightly thinner than 1/4 inch.
7. Cut with cutters.
8. Bake at 325F on a cookie sheet for 12 minutes; cool on a wire rack.
9. Makes about 3 dozen 3" gingerbread people.
10. NOTE: We make houses by cutting out our house design (the 2 sides of the roof, two sides, a front and a back of the house) on graph paper, and then placing the graph paper shapes on the dough and cutting the dough shapes out with a knife.
Title: Chocolate Hazelnut Ravioli
Ingredients:
- 16 wonton wrappers
- 1 egg
- 1 fresh mint leaves
- 16 granulated sugar
- 2 powdered sugar
Instructions:
1. Line a baking sheet with plastic wrap. Place 1 wonton wrapper on the work surface. Brush the edges of the wrapper lightly with egg. Spoon 1 tablespoon of chocolate-hazelnut spread into the center of the wrapper. Fold the wrapper diagonally in half over the filling and press the edges of the wrapper to seal. Place the ravioli on the prepared baking sheet. Repeat with the remaining wonton wrappers, egg, and chocolate-hazelnut spread.
2. Preheat the oven to 200 degrees F. Add enough oil to a heavy large frying pan to reach a depth of 2 inches. Heat the oil over medium heat to 350 degrees F.
3. Working in batches, carefully add the ravioli to the hot oil and cook until they are golden brown, about 45 seconds per side. Using a slotted spoon, transfer the ravioli to a plate lined with paper towels to drain. Then, transfer the cooked ravioli to another baking sheet and keep them warm in the oven while frying the remaining ravioli. (The fried ravioli can be prepared 1 day ahead. Cool them completely, then cover and refrigerate. Before serving, place them on a baking sheet and rewarm in a preheated 375 degrees F oven just until they are heated through, about 7 minutes.)
4. Spray the top side of the mint leaves very lightly with nonstick spray. Working with 1 leaf at a time, dredge the coated side of the leaves in sugar to coat lightly.
5. Arrange 2 fried ravioli on each plate. Dust the ravioli with powdered sugar. Garnish with the sugared mint leaves and serve.
Title: Strawberry Angel Food Dream Cake
Ingredients:
- 1 frozen sliced strawberries in syrup
- 1 strawberry
- 1
Instructions:
1. Drain strawberries, reserving 1/3 cup of syrup.
2. Split cake horizontally into two layers.
3. Place bottom layer on serving plate and spoon strawberries over it.
4. Spread with 3 1/4 cups of whipped topping.
5. Replace top layer and drizzle with reserved syrup, allowing it to run down outer side of cake.
6. Garnish with remaining whipped topping and fresh strawberries.
Title: Andy Husbands Hot Blackberries and Cream
Ingredients:
- 1 sour cream
- 1 lime, zest of
- 1 granulated sugar
- 1/2 ground cinnamon
- 1 fresh blackberries
- 1/2 brown sugar
Instructions:
1. Move broiler rack to lowest possible position, at least 6 inches from the top element, and turn on oven broiler.
2. In a mixing bowl, combine the sour cream, lime zest, sugar, and cinnamon. Gently fold in the blackberries, and transfer to small gratin dish. Sprinkle brown sugar on top. Broil until the brown sugar melts and darkens, 1 to 3 minutes, rotating the dish halfway through so it browns evenly but doe not burn. Serve hot.
Title: Brown Butter Gingersnaps
Ingredients:
- 1/2 unsalted butter
- 3/4 dark brown sugar
- 1/4 unsulphured molasses
- 1 egg
- 1 vanilla extract
- 1 1/2 all-purpose flour
- 1/2 baking soda
- 1/4 salt
- 1 1/2 ground ginger
- 1 cinnamon
- 1/8 allspice
- 1/8 ground nutmeg
- 1/4 lemon zest
- sugar
Instructions:
1. Put 6 tablespoons of butter in a saucepan and heat over medium heat. Cook the butter until the foaming and bubbling subsides and the solids start to brown, stirring occasionally. Take the butter off heat and continue to stir until the solids are an even brown (not too dark). If you're afraid of burning the butter, err on the side of caution. Add the remaining 2 tablespoons of butter to stop the cooking. Set aside to cool.
2. In a separate bowl, whisk together the flour, spices, lemon zest, baking soda and salt until evenly combined.
3. When the butter is cool, stir in the brown sugar, molasses, egg, and vanilla. Whisk to evenly combine. Add the dry ingredients and mix until no streaks of flour remain.
4. Preheat the oven to 350 degrees F. Chill the dough for 15 - 30 minutes or until you can handle it without the dough sticking too much to your hands.
5. In a shallow bowl, add roughly 1/4 cup of granulated sugar.
6. Take roughly 1 1/2 tablespoons of dough and roll it into a ball then roll it in the bowl of sugar to cover. Place on baking sheet. Space the cookies 2 inches apart. Flatten them with the bottom of a drinking glass until they are between 1/4 inch and 1/2 inch thick. For chewy cookies, bake at 350 degrees for 10 - 12 minutes or until the edges are cooked but the center is still soft. Bake longer if you want crispy cookies.
7. Transfer to a rack to cool.
Title: Brown Sugar Cut-Out Cookies
Ingredients:
- 2 all-purpose flour
- 1/2 baking soda
- 1/4 salt
- 1/2 butter
- 1/4 margarine
- 1 light brown sugar
- egg
Instructions:
1. Preheat oven to 350 degrees. In medium bowl, stir together flour, baking soda, and salt.
2. In large bowl with mixer at medium speed, beat butter and brown sugar until combined. Reduce speed to low and beat in egg until blended. Beat in flour mixture until combined, scraping bowl occasionally with rubber spatula.
3. Shape dough into two balls; flatten each slightly. Wrap one ball in waxed paper and refrigerate while working with the other half.
4. On a lightly floured surface with floured rolling pin, roll 1 ball of dough 1/8 inch thick. Cut out as many cookies as possible with cookie cutters, reserving the trimmings to re-roll.
5. Place cookies on an ungreased cookie sheet, about 1/2 inch apart. Sprinkle with granulated sugar if desired, or bake without sugar and frost when cooled.
6. Bake until edges begin to brown, about 10 minutes. Transfer to wire rack to cool completely.
7. Repeat with remaining dough.
Title: Flogeres - Sweet Cheese Phyllo Rolls
Ingredients:
- 125 cream cheese
- 250 fresh ricotta
- 250 cottage cheese
- 2 caster sugar
- 24 phyllo pastry
- 100 unsalted butter
- ground cinnamon
Instructions:
1. Using an electric mixer, beat cream cheese until light and fluffy, then add ricotta, cottage cheese and sugar and beat until well combined.
2. Working with 4 sheets of filo at a time, place a sheet of filo on a work surface, brush lightly with melted butter, then top with another pastry sheet. Continue brushing and layering until there are 4 layers.
3. Cut layered filo into four 12x18cm rectangles, then place one rectangle, with the shortest side facing you, on a work surface and spoon 1 tbsp cheese mixture along the shortest side, leaving a 1cm border.
4. Roll pastry into a cylinder, folding in the sides as you roll.
5. Brush with melted butter and place on a baking paper-lined oven tray. Repeat with remaining filo, filling and butter to form 24 rolls.
6. Bake filo rolls at 190C for 12 minutes or until crisp and golden.
7. Dust with ground cinnamon, then serve immediately. Flogeres are best made on the day of serving.
Title: Healthy Double Chocolate Cowboy Cookies - Dairy Free!
Ingredients:
- 3/4 soft brown sugar
- 1 eggs
- 2 vanilla extract
- 1 salt
- 1/2 baking powder
- 1/2 baking soda
- 1 whole wheat flour
- 2 cocoa powder
- 1/4 rolled oats
- 1 1/2 chocolate chips
- 3/4
- 1/2
Instructions:
1. Preheat oven to 190 degrees Celsius/375 degrees Farenheit (not fan assisted).
2. Whisk together flour, salt, baking powder, baking soda and cocoa until well blended.
3. Add rolled oats and coconut and stir.
4. In a separate bowl, beat oil, sugar and eggs together and add vanilla essence. Stir.
5. Add dry ingredients gradually to wet, stirring well, then add choc chips .
6. Mix until all ingredients are incorporated.
7. Put heaped tablespoons of mix on baking sheets lined with parchment. The mix is a bit crumbly to work, but not to worry. Just squish a bit with your fingers if you need to!
8. Put in oven and bake for 7-12 minutes. They are cooked when slightly cracked on top and a bit more golden in colour.
9. Remove from oven and allow to cool for a minute or two before transferring to a cooling rack.
10. Wonderful warm from the oven, but just as good packed in lunchboxes or as a gift for that new neighbour!
Title: Watergate Cake
Ingredients:
- 1 instant pistachio pudding mix
- 1 eggs
- 3/4 powdered sugar
- 3 instant pistachio pudding mix
- 1/2 milk
- 1 coconut
- 1
- 2
Instructions:
1. Preheat oven to 350 degrees F.
2. Spray 2 layer cake pans or a tube pan with cooking spray.
3. Mix cake ingredients together in a mixing bowl.
4. Pour into cake pans.
5. Bake at 350 degrees F for 45 - 60 min.
6. Knife will come out clean when done.
7. Meanwhile mix powdered sugar with just enough lemon lime soda to make a paste.
8. Spread Glaze on cake while hot.
9. Prepare frosting.
10. add pudding mix dream whip& milk in a mixing bowl mix till peaks form.
11. Frost cake when it has cooled.
12. sprinkle with nuts& coconut if desired.
Title: Coconut Macaroons
Ingredients:
- 4 salt
- 1/2 confectioners' sugar
- 1 1/2 coconut
- 2 all-purpose flour
- 1/4 vanilla extract
- 2
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Line 2 baking sheets with waxed paper or foil.
3. Spray waxed paper or foil with vegetable cooking spray.
4. In medium mixing bowl, using an electric mixer set on high speed, beat egg whites with salt until frothy.
5. Gradually add confectioners sugar, beating until stiff peaks form.
6. Fold in coconut, flour, vanilla,& almond extract.
7. Using a pastry bag with a large star or using a tablespoon, pipe or drop about 1 tablespoon of batter per macaroon, 1 inch apart, onto prepared baking sheets.
8. Bake macaroons until just brown, about 20 minutes per batch.
9. Place baking sheets on wire rack, cool slightly.
10. Using spatula, transfer macaroons to rack and cool completely.
11. Serve or store in airtight containers.
Title: Fat Free Pumpkin Pie to Die For!
Ingredients:
- 1 semolina
- 1 flour
- 1 sugar
- 2 pumpkin
- 1 cinnamon
- 1/2 vanilla
- 1 baking powder
Instructions:
1. mix the dry ingredients together and alternate layers with the pumpkin in a greased pie dish - begin and end with a dry mixture layer.
2. bake until crust is golden brown at 200 C.
Title: Apple Pie Caramel Apples
Ingredients:
- 6 apples
- 1 milk
- 2 white chocolate chips
- 1
- 6
Instructions:
1. Wash and dry apples thoroughly.
2. Put the wooden sticks in the apples.
3. Melt the caramels and milk either over low heat or in the microwave.
4. Dip each apple into the caramel and let firm up completely.
5. Melt the white chocolate chips in microwave.
6. Dip each apple in chocolate and let the excess drip off.
7. Let cool slightly, but before its completely hard, roll in the sugar mixture.
8. Sit on wax paper and put in fridge to harden completely.
Title: Knusprige Schokoladen Torte
Ingredients:
- 1/2 chocolate
- 3/4 butter
- 3/4 brown sugar
- 1 1/2 whole wheat flour
- 1 1/2 baking powder
- 3 eggs
- 1/2 chocolate
- 1/2 butter
Instructions:
1. Preheat the oven to 180 C or 350 F (slightly less for fan assisted). Grease 8 inch cake tin or pan.
2. Use your favourite chocolates. Any good chocolate will bring yummy results!
3. In a bowl, beat butter till it's fluffy. Beat in the brown sugar.
4. In seperate bowl, mix flour and baking powder.
5. Mix flour into butter mixture alternately with beaten eggs.
6. Pour mixture into cake tin or pan. A little at a time, sprinkle chocoaltes on top, and press them carefully into the mixture, not too far near the bottom.
7. Bake for 40 minutes.
8. After cake has cooled, in a double boiler melt butter, add chocolates JUST UNTIL MELTED. Spread onto cooled cake.
9. You can pick and mix, perhaps use milk chocolates in the cake and dark on top, etc.
10. Also, you can forego the chocolates and be very creative! This cake is BEAUTIFUL with crushed lavender and rosemary and no frosting, or with pine nuts and chopped dates for Christmas. We also like to cut the cake in half and use homemade fruit preserves instead.