lumicero/recipes-ing2inst huggingface dataset:
Title: Mary Jo's Wacky Cake
Ingredients:
- 3 flour
- 6 sugar
- 2 baking soda
- 2 salt
- 3 cold water
- 2 shortening
- 3/4 vinegar
- 2 vanilla
- 2
Instructions:
1. Preheat oven to 350 degrees F.
2. Mix first five ingredients together, (in another bowl) mix the last four ingredients, then combine and mix together. Pour into a 9 x 13 greased and floured pan or 2 8" round cake pans.
3. Bake 30-35 minutes.
Title: Rhubarb Pudding Cake
Ingredients:
- 1 rhubarb
- 4 sugar
- 1 1/2 heavy cream
- 1
Instructions:
1. Mix the cake according to the directions on the package.
2. Pour the batter into a lightly greased 9 x 13 cake pan.
3. Mix rhubarb and sugar; spoon over the batter.
4. Pour cream over unbaked cake.
5. Bake at 350 degrees F. for 1 hour.
6. Garnish with whipped cream.
Title: Mango Panna Cotta
Ingredients:
- 1 gelatin powder
- 1 mango puree
- 1 1/2 milk
- 1 gelatin powder
- 1 sugar
- 1/3 kosher salt
- 1 vanilla bean paste
- 1 heavy cream
- 2
Instructions:
1. To prepare the mango layer. place mango nectar in a heat proof bowl and sprinkle gelatin on top. Gently stir until well incorporated. Set mixture sit for 10 minutes.
2. Meanwhile, in a blender, puree the mango flesh until smooth. Transfer to a large measuring cup with beaker. Place the gelatin mixture in the microwave and heat for 1 minute on high. Stir until gelatin completely dissolved. Pour gelatin mixture into the mango puree and stir well.
3. Prepare 8 (6-ounce) individual serving glasses and place them in a mini muffin pan (or you can also use egg carton) at an angle. Carefully pour the mango mixture into each glass until almost to the edge of each glass.
4. Place in the fridge for at least 2 hours, or until set.
5. To prepare the Vanilla Bean Layer, In a small sauce pan, place milk and sprinkle gelatin on top. Give it a quick stir and let mixture sit for 10 minutes. When 10 minutes is up, turn on heat to low, sugar and salt. Stir and heat until gelatin completely dissolved.
6. Remove from heat and whisk in the vanilla bean paste. Place the heavy cream in a large measuring cup with a beaker. Pour in the milk/gelatin mixture. Give it a quick stir.
7. To assemble:
8. Take the individual cups out of the fridge with the mango layer already set. Then, pour the vanilla bean mixture into each cup.
9. Return to the refrigerator to chill for another 2 hours, or until set. To serve, top each cup with a few fresh mango cubes for garnish and enjoy.
Title: Chocolate Pumpkin Amazingness
Ingredients:
- 7 extra firm tofu
- 15 canned pumpkin
- 3/4 artificial sweetener
- 1/3 sugar
- 1/3 cocoa powder
- 1/2 soymilk
- 1 cinnamon
- vanilla extract
Instructions:
1. Preheat oven to 400°F.
2. Put everything in a blender and blend until smooth.
3. Pour into individual ramekins (you can use a big 8 x 8 pan as well, but increase the cooking time by about 5 minutes).
4. Bake for about 25 minutes. It will firm up as it cools.
5. Cool and eat! A dollop of fat-free cool whip is a great addition.
Title: Our Best Cheesecake
Ingredients:
- 1 3/4 graham cracker crumbs
- 1/3 butter
- 1 1/4 sugar
- 24 cream cheese
- 1 sour cream
- 2 vanilla
- 3 eggs
- 21 cherry pie filling
Instructions:
1. Heat oven to 350.
2. Mix graham crumbs, butter, and 1/4 cup sugar. Press onto bottom of 9 inch springform pan.
3. Beat cream cheese and remaining sugar in large bowl with mixer until blended.
4. Add sour cream and vanilla and mix well.
5. Add eggs one at a time, beating on low speed after each addition just until blended. Pour over crust.
6. Bake 1 hour to 1 hour 10 minutes or until center is almost set.
7. Run knife around rim of pan to loosen cake. Cool before removing rim.
8. Refrigerate cheesecake 4 hours.
9. Top with pie filling before serving.
Title: Chocolate Chip Zucchini Brownies
Ingredients:
- 2 whole wheat pastry flour
- 1 1/4 white flour
- 1 sugar
- 1 1/2 salt
- 2 baking soda
- 1/2 zucchini
- 2 vanilla
- 2 1/2
- 2
- 3/4
Instructions:
1. Combine all ingredients, mix well.
2. Pour into a well greased and floured 9x13 pan.
3. Bake at 350 degrees fro 30-35 minutes.
Title: Brownies With Walnuts and Dried Fruit
Ingredients:
- 200 chocolate
- 200 sugar
- 200 butter
- 70 flour
- 4 eggs
- 100 walnuts
- 100
Instructions:
1. Melt butter and chocolate broken into pieces in a frying pan (butter first), or in microwave.
2. Mix flour, eggs and sugar in a bowl and then add melted butter and chocolate and stir.
3. Add nuts and dried fruit to mixture and stir.
4. Pour mixture in a small pan or in muffin cups.
5. Bake 15 minutes in a per-heated oven at 200°C.
6. Do not over-bake, core should stay a little melted. This can be tried out with a toothpick in the cake - there should be some chocolate left on the toothpick when it comes out. When the brownies cool off core will thicken.
Title: Mom T's Spritz Cookies
Ingredients:
- 1 shortening
- 3/4 sugar
- 1 egg
- 1 flour
- 2 3/4 salt
- 1/4 baking powder
- 1/2 confectioners' sugar
- 3 -4
Instructions:
1. Mix all ingredients except confectioners sugar and chill in refrigerator until firm.
2. Preheat oven to 375 degrees.
3. Using a cookie press make cookies the shape you desire.
4. Bake 12-15 minutes.
5. Dust warm cookies with confectioners sugar and let cool completely.
Title: Pithivier
Ingredients:
- 90 unsalted butter
- 1/4 caster sugar
- 1 rum
- 3/4 puff pastry
- 1 egg
- 1 white sugar
- 1
- 2
Instructions:
1. Cream butter and caster sugar in a small bowl until combined.
2. Beat in egg yolk, ground almonds and rum.
3. Cut the pastry sheet in half, placing one half on a buttered baking tray.
4. Fill the centre with the almond filling and flatten out, leaving the edges clear.
5. Top with the remaining pastry and press the edges together.
6. Lightly score the top of the pastry with a sharp knife in a decorative pattern.
7. Refrigerate until ready to bake.
8. Preheat the oven to 220°C (200°C for fanforced).
9. Brush pastry with egg.
10. Bake for 15 minutes, then reduce temperature to 180°C (160°C fan forced) and bake for a further 10 minutes.
11. To give the pastry a crisp caramelised glaze sprinkle with white sugar and bake for another 5 minutes.
12. Serve warm or at room temperature with whipped cream as a dessert, or plain with coffee.
Title: Cream Cheese-Poppy Seed Pound Cake
Ingredients:
- 250 butter
- 250 cream cheese
- 6 eggs
- 3 plain flour
- 1 baking powder
- 1/4 salt
- 2 1/4 sugar
- 1/4 poppy seed
- 2 vanilla essence
Instructions:
1. Bring butter, cheese and eggs to room temperature before you begin.
2. Grease and flour a 10-inch tube pan and preheat oven to 160C or 325°F.
3. Combine the flour, baking powder and salt in a bowl and set aside.
4. In a large mixing bowl, beat butter and cream cheese until softened.
5. Gradually add sugar 2 TABLESPOONS AT A TIME beating on medium speed about 5 minutes until very light and fluffy.
6. Add poppy seeds and vanilla essence.
7. Add eggs,one at a time, beating on low to medium speed 1 minute after each addition and scraping bowl frequently.
8. Gradually add flour mixture beating on low speed until just combined.
9. Pour batter into prepared pan and bake for about 1 1/4 hours or until a wooden skewer comes out clean.
10. Cool in pan on wire rack for 15 minutes and then remove from pan and allow to cool completely before serving.
Title: Orange and Chocolate Zeppole
Ingredients:
- 3/4 heavy cream
- 1 bittersweet chocolate chips
- 1/2 unsalted butter
- 1/4 sugar
- 1/4 salt
- 1 flour
- 1/2 water
- 4 eggs
- 1 orange zest
- 2 -3 orange zest
- 1 granulated sugar
- 1/2
Instructions:
1. For the chocolate sauce, heat the cream in a small saucepan until hot but not boiling. Combine the cream and chocolate into a heat proof bowl and stir until smooth.
2. For the orange zeppole, combine the butter, sugar, salt and 1/2 cup water in a medium saucepan and bring to a bowl over medium heat.
3. Take the pan off the heat and stir in the flour.
4. Return the pan to low heat and cook, stirring continuously, until the mixture forms a ball, about 4 minutes.
5. Transfer the flour mixture to a medium bowl. Using an electric hand mixer on low speed, beat in the eggs, one at a time, incorporating each egg completely before adding the next.
6. Add the orange zest and beat until smooth. Set aside.
7. For the orange sugar, place the orange zest and sugar in a food processor.
8. Pulse until the mixture is blended. Transfer the sugar to a shallow dish and set aside.
9. Pour enough oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep fry thermometer registers 350*F.
10. Using 2 small spoons, spoon out some dough and roll into balls.
11. Drop 4 balls in the oil at a time and cook for about 5 minutes, until golden and puffed.
12. Take the zeppoles out and roll in the orange sugar, then transfer to a plate.
13. Reheat the chocolate dipping sauce if necessary, and serve in a small bowl with the zeppoles.
Title: Cranberry Walnut Cheesecake Pie
Ingredients:
- 1 1/4 milk
- 2 cheesecake flavor instant pudding and pie filling
- 1/2 lemons, rind of
- 1 lemon, zest of
- 1 frozen non-dairy topping
- 1 graham cracker pie crust
- 1/2 whole berry cranberry sauce
- walnuts
Instructions:
1. In large bowl beat milk, pudding mix and lemon peel with wire whisk for 1 minute.
2. (Mixture will be very thick.) Whisk in half of the whipped topping.
3. Carefully spread half of pudding mixture in crust.
4. Spoon half of cranberry sauce over pudding mixture.
5. Sprinkle with half of the walnuts.
6. Top with remaining pudding mixture.
7. Refrigerate at least 4 hours or until set.
8. Top with remaining cranberry sauce, whipped topping and walnuts.
9. Garnish as desired.
10. Store in refrigerator.
11. *Note:To toast walnuts, spread evenly on baking sheet.
12. Bake at 350°F for 5 to 7 minutes or until light golden brown, stirring once or twice.
Title: Gingerbread Apple Cobbler With Lemon Sauce
Ingredients:
- 4 apples
- 1/2 brown sugar
- 1 lemon juice
- 1/4 cinnamon
- 1/4 sugar
- 1 egg
- 1/2 buttermilk
- 1/4 molasses
- 2 flour
- 1 baking soda
- 1/2 baking powder
- 1/2 ginger
- 1/2 nutmeg
- 1/4 cornstarch
- 2 sugar
- 1/2 cornstarch
- 4 ground nutmeg
- 1 salt
- 1 water
- 1 butter
- 2 lemon peel
- 2 lemon juice
- 1/2
- 2
Instructions:
1. CAKE.
2. Combine apples, brown sugar, 1 cup water, lemon juice and cinnamon. Cover and cook til apples are tender.
3. Beat together the sugar, egg, buttermilk, mollasses and oil. Set aside.
4. In a big bowl, stir together flour, baking soda, baking powder, spices, and 1/4 tsp salt.
5. Add the egg mixture to the dry mix and beat til smooth.
6. Combine cornstarch and 1 T cold water. Stir into apple mixture.
7. Pour into a 1 1/2 qt casserole. Spoon gingerbread mix atop apples.
8. Bake 350 degrees for 30 minutes.
9. (Can cook apple mixture in MW. Cook on High for 10-12 minutes, stirring 3 times during cooking.).
10. While cake is cooking make the Lemon Sauce.
11. LEMON SAUCE Makes 1 cup.
12. In saucepan mix sugar, cornstarch, nutmeg, and dash salt. Gradually stir in 1 cup water.
13. Cook and stir over low heat until thickened. Stir half of the hot mixture into egg yolks; return to pan.
14. Cook and stir 1 minute. Remove from heat; blend in the butter, lemon peel and lemon juice. (When grating lemon peel, make sure you don't include any of the bitter white part).
15. Spoon over hot gingerbread cobbler.
Title: Yummy Chocolate Chip Cookies
Ingredients:
- 1/2 vegetable shortening
- 1/4 white sugar
- 2 white sugar
- 1/4 brown sugar
- 1 brown sugar
- 1/2 vanilla
- 1/4 water
- 1 egg
- 1 1/4 flour
- 1/2 salt
- 1/2 baking soda
- 1
Instructions:
1. Preheat oven to 375 degrees.
2. Beat shortening in mixer until fluffy.
3. Add both sugars and beat for several minutes; until light and fluffy.
4. Add vanilla, water, and egg. Beat until incorporated.
5. In a seperate bowl, mix together the flour, salt, and baking soda.
6. SLOWLY add the dry ingredients to the wet mixture and stir on low for several seconds.
7. Add the chocolate chips.
8. Using a scooper, place each ball of dough onto a cookiesheet.
9. Bake for 8-10 minutes; or until you stick a toothpick in a cookie and it comes out clean.
Title: Turnover Cookies
Ingredients:
- 3 cream cheese
- 1/2 unsalted butter
- 1 all-purpose flour
- 1 salt
Instructions:
1. Cream the cream cheese and butter together. Blend in flour and salt.
2. Roll out on a floured surface and cut out circles with a biscuit or cookie cutter.
3. Place a dab of preserves or jam in the center of each cookie. Fold over and press edges together with a fork.
4. Bake on an ungreased cookie sheet at 375º for about 10 to 15 minutes.
Title: White Chocolate Chunk Blonde Brownies
Ingredients:
- 2 brown sugar
- 1/2 butter
- 2 margarine
- 1/2 vanilla
- 2 vanilla extract
- 2 eggs
- 1 all-purpose flour
- 1/4 baking powder
- 1 salt
- 1 walnuts
- 1/4
- 1
Instructions:
1. Heat oven to 350° degrees. In large bowl, beat brown sugar, butter, vanilla, rum extract and eggs with electric mixer on medium speed until light and fluffy.
2. Beat in flour, baking powder and salt on low speed until well blended. Stir in white chocolate chunks and walnuts. In ungreased 13x9-inch pan, spread batter evenly.
3. Bake 25 to 35 minutes or until top is golden brown and set. Cool completely, about 2 hours.
4. In small microwavable bowl, microwave semisweet chocolate chunks and oil uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted; stir well. Spread chocolate glaze over brownies. If desired, place glaze in small plastic food-storage bag and cut off small tip from one corner of bag; drizzle glaze in diagonal lines over brownies. Let stand until glaze is set.
Title: Julia Child's Chocolate Mousse
Ingredients:
- 1 unsalted butter
- 4 rum
- 6
- 4
- 1/4
- 4
- 3/4
- 2
Instructions:
1. Place the chocolate and 4 Tbsp strong coffee in a small sauce pan and place in a pan of hot water. Stir for a minute or so until melting begins.
2. Place egg yolks in a bowl and beat, adding the sugar in a thin stream. Continue beating until the mixture is thick, pale and forms a ribbon. Beat in the rum. Set over a pan of almost simmering water and beat for an additional 5 minutes. Test with your finger to make sure the mixture is warmed through.
3. Allow to cool. It should again form a ribbon and have the consistency of thick creamy mayonnaise.
4. Stir the chocolate until smooth and gradually add the softened butter. When totally in corporate stir the mixture into the yolks and sugar.
5. In a clean dry bowl beat the room temperature egg whites. Begin slowly and increase the speed until soft peaks are formed. Sprinkle with 2 TBSP of sugar and a pinch of salt. Continue beating until stiff peaks are formed.
6. Fold 1/4 of the stiff egg whites into the chocolate mixture to lighten it. Scoop the remaining egg whites on top and delicately fold them inches.
7. Place into a mold or serving dishes and chill for several hours or overnight.
8. Serve with whipped cream if desired.
Title: Chocolate Caramel Cookies...mmmmm!!!
Ingredients:
- 1 egg
- 1 water
- 1/4 hazelnuts
- 3
- 38
Instructions:
1. In a large bowl, combine the cake mix, egg, water and oil. Roll rounded teaspoonfuls of dough into balls. Press a candy into each; reshape balls. Dip tops in chopped hazlenuts or macadamia nuts.
2. Place 2 inches apart on ungeased baking sheets. Bake at 350 for 8-10 minutes or until tops are cracked. Cool for 2 minutes before removing from pans to wire racks.
Title: Just 1 Dozen Easy Oatmeal Cookies
Ingredients:
- 1/4 sugar
- 1/2 all-purpose flour
- 1/2 margarine
- 1/2 baking soda
- 3
Instructions:
1. Preheat oven to 350 degrees.
2. Lightly spray a baking sheet with non-stick spray.
3. In a medium bowl, mix all of the ingredients together.
4. Using your hands, roll dough into 12 balls, flatten each one slightly and place them on a baking sheet.
5. Bake for about 15 minutes.
6. Remove from oven and let sit for 5 minutes before placing cookies on a wire rack to cool.
Title: Good Housekeeping's Ornamental Frosting
Ingredients:
- 16 confectioners' sugar
- 3 warm water
- 1/3
Instructions:
1. In bowl, with mixer at medium speed, beat confectioners' sugar, meringue powder and water until blended and mixture is so stiff that knife drawn through it leaves a clean-cut path, about 5 minutes.
2. Tint frosting with food colorings as desired; keep surface covered with plastic to prevent drying out.
Title: Toasted Coconut-Golden Oreo Cookie Balls (Truffles)
Ingredients:
- 1 cream cheese
- 32 coconut
- 1 1/2 white chocolate baking squares
- 2
Instructions:
1. Mix cream cheese, cookie crumbs and 1 cup toasted coconut until well blended. May need to chill.
2. Shape into 42 (1-inch) balls. Dip in melted chocolate or almond bark; place in single layer in shallow waxed paper-lined pan. Sprinkle with remaining coconut.
3. Refrigerate until firm, about 1 hour.
Title: Cranberry Almond Biscotti
Ingredients:
- 2 3/4 all-purpose flour
- 1 sugar
- 2 baking powder
- 1/4 salt
- 4 canola oil
- 1 vanilla extract
- 3 eggs
- 3/4 dried cranberries
- 1/4 - 1/2
- 1
Instructions:
1. Preheat oven to 350 degrees. Spray a heavy or cushioned cookie sheet with cooking spray.
2. Combine flour, sugar, cranberries, almonds, baking powder and salt in a large mixing bowl.
3. Combine oil, vanilla, almond extract, and eggs and add to flour mixture. This may be done by hand or in an electric mixer, at low speed. Mix until the ingredients are well blended, but be careful not to overdo it or the biscotti will be tough. Turn dough out onto lightly floured surface and knead lightly a few times. Divide the dough into thirds and form into 4 10″ rolls (or 2 wider rolls to create extra long dipping biscotti). Place rolls 6″ apart on a baking sheet coated with cooking spray and flatten each roll slightly, to 1″ in thickness.
4. Place in the pre-heated oven and bake for 30 minutes. Remove the baking sheet from the oven. Allow rolls to cool for five minutes.
5. Using a serrated knife, carefully cut each roll diagonally into 18 1/2″ slices. Reserve the tiny end slices for snacks.
6. Place dough slices, bottom-side down, on the baking sheet. Reduce the oven temperature to 325°F and bake 20 minutes more. Cool completely on a wire rack (so the biscotti don’t become soggy as they cool).
7. Biscotti freeze beautifully. When completely cooled, reassemble slices back into a log. Wrap each log tightly in aluminum foil and place in a freezer bag. Freeze for up to two months.
Title: Dark Chocolate Brownies With Caramel Filled DelightFulls™
Ingredients:
- 3/4 granulated sugar
- 1 butter
- 1/3 water
- 2 eggs
- 2 vanilla extract
- 1 all-purpose flour
- 3/4 salt
- 1/4
- 1
Instructions:
1. PREHEAT oven to 325° F. Line 8-inch-square baking pan with foil. Lightly grease.
2. HEAT dark chocolate morsels, sugar, butter and water in small saucepan over low heat, stirring constantly, until chocolate and butter are melted. Pour into medium bowl. Stir in eggs, one at a time, with wire whisk until blended. Stir in vanilla extract. Add flour and salt; stir well. Stir in 3/4 cup DelightFulls morsels. Pour into prepared baking pan. Sprinkle remaining 1/4 cup DelightFulls morsels over batter.
3. BAKE for 42 to 45 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack. Lift out by foil edges to cutting board. Carefully remove foil. Cut into bars. Store in tightly covered container.
Title: Pear-Cranberry Crumble-Crisp
Ingredients:
- 3 pears
- 1/2 fresh cranberries
- 1 cornstarch
- 1/8 brown sugar
- 1 vanilla
- 1/2 whole wheat pastry flour
- 3/4 oats
- 1/8 salt
- 1/4 - 1/2 brown sugar
- 3 butter
- 1/2 vanilla
Instructions:
1. In a bowl, toss pears with cornstarch. Add in cranberries, vanilla and brown sugar and stir gently to coat pears. Pour into an 8x8 pan.
2. Mix dry ingredients for topping. Stir in melted butter and vanilla. Crumble over fruit mixture.
3. Cover with foil and bake at 350 degrees for 20 minutes. Uncover and bake for 15-20 minutes more or until topping is lightly golden and pears are tender. Serve warm with vanilla ice cream or whipped cream, if desired.
Title: Strawberry Devonshire Tart
Ingredients:
- 1 cream cheese
- 1 sour cream
- 3 strawberry
- 1 - 1 1/2 sugar
- 1 cornstarch
- 3 all-purpose flour
- 1 sugar
- 1 butter
- 6
- 1
Instructions:
1. ---Pastry----.
2. Combine flour and sugar and work in the butter with finger tips.
3. Add egg yolk and 1 tablespoon ice water and work with fingertips until dough holds together (don't over work it).
4. Pat dough into a flat round.
5. Wrap and chill until firm enough to roll.
6. Then roll between sheets of wax paper to fit a 9" loose bottomed tart pan.
7. Remove top paper and turn pastry over pan centering it.
8. Let pastry slip down into pan and gently pull off paper.
9. Using fingertips, press pastry into pan, even off rim and chill crust.
10. Prick dough with fork.
11. Bake at 375°F for about 15 minutes or until lightly browned.
12. Remember to cool before adding filling.
13. ---Filling----.
14. Beat cream cheese until fluffy.
15. Add sour cream and beat until smooth.
16. Spread on bottom of shell and refrigerate.
17. Wash and hull strawberries, mash enough uneven ones to make 1 cup.
18. Mix sugar and cornstarch.
19. Add 1/2 cup water and sieved berries and cook over medium heat, stirring until mixture is clear and thickened, then boil about 1 minute.
20. Stir to cool slightly and add a little red food coloring if necessary.
21. Fill shell with remaining berries, tips up and pour cooked mixture over top.
22. Chill 1 hour.
Title: Sour Cherry Chocolate Mousse Cake
Ingredients:
- 3/4 calvados
- 1 hazelnuts
- 2 sugar
- 2 all-purpose flour
- 3 unsalted butter
- 1/2 salt
- 1/4 unflavored gelatin
- 2 cold water
- 1/8 mascarpone
- 1 heavy cream
- 3 sugar
- 1/2 heavy cream
- 1 1/2 bittersweet chocolate
- 2
- 3
- 1/4
- 1
- 3 1/2
Instructions:
1. Make sour cherry jam:
2. In a small saucepan stir together the cherry jam, balsamic vinegar, and calvados.
3. Simmer over low heat until the liquid reduces and thickens, about 10 minutes. Remove from heat and let stand until cooled completely.
4. Make shortbread base:
5. Put oven rack in middle position and preheat oven to 350°F Invert bottom of springform pan (to make it easier to slide shortbread base off bottom), then lock on side of pan and line bottom with a round of parchment paper.
6. Pulse hazelnuts with sugar in a food processor until nuts are finely chopped.
7. Add flour, butter, cocoa, and salt and pulse just until a dough forms.
8. Press dough evenly onto bottom of springform pan with your fingers. Prick all over with a fork, then bake until just dry to the touch, about 18 to 20 minutes.
9. Transfer base in pan to a rack to cool completely, about 30 minutes.
10. Remove side of pan and carefully slide out parchment from under shortbread, then reattach side of pan around shortbread base.
11. Make mousse while shortbread cools:
12. Sprinkle gelatin over water in a 1- to 1 1/2-quart heavy saucepan and let stand until softened, about 5 minutes.
13. Heat gelatin mixture over low heat, stirring, just until gelatin is melted, about 2 minutes. Whisk in chocolate hazelnut spread until combined and remove from heat.
14. Whisk together mascarpone and chocolate hazelnut mixture in a large bowl.
15. Beat together cream, cocoa powder, and sugar in another large bowl with an electric mixer at low speed until just combined, then increase speed to high and beat until cream just holds soft peaks.
16. Whisk one third of whipped cream into mascarpone mixture to lighten, then fold in remaining whipped cream until well combined.
17. Use a spoon or rubber spatula to spread the jam mixture evenly on top of shortbread, then spoon the mousse layer on top of the jam, gently smoothing top. Chill, covered, at least 3 hours.
18. Make ganache and glaze cake:
19. Bring cream to a simmer in a small heavy saucepan and remove from heat.
20. Add chocolate and let stand 1 minute, then gently whisk until completely melted and smooth.
21. Transfer ganache to a small bowl and cool, stirring occasionally, until slightly thickened but still pourable, about 20 minutes.
22. Run a warm thin knife around inside of springform pan, then remove side. Slide cake off bottom of pan and transfer to a serving plate. Pour ganache onto top of cake and spread, allowing excess ganache to drip down sides.
23. Cooks' notes:
24. Cake, without glaze, can be chilled up to 2 days. Cake can be glazed 6 hours ahead and chilled, uncovered.