lumicero/recipes-ing2inst huggingface dataset:
Title: One-Step Easiest-Ever Pressure-Cooker Rice Pudding
Ingredients:
- 1 white rice
- 2 sugar
- 5 milk
Instructions:
1. Mix all ingredients in a pressure cooker.
2. Close without weight.
3. Place on high heat till it begins to steam, then put the weight on.Wait till steaming well.
4. Cook for 25 minutes on the lowest heat setting (just enough to keep it steaming).
5. Wait till relatively cooler before opening.
6. You may like to add some more milk later as it thickens.
7. Good hot or cold !
8. Tip : Flavouring which is whole eg. cardamom or nutmeg can be added at the start. Liquid or powdered flavour eg. vanilla essence is to be added last to prevent loss of flavour in the steam.
Title: Gluten Free 5 Minute Chocolate Cake in a Mug!
Ingredients:
- 4 sugar
- 4 egg
- 2 milk
- 1 chocolate chips
- 3 vanilla extract
- 3
- 1
Instructions:
1. Also required: 1 large coffee mug.
2. Add dry ingredients to mug, and mix well.
3. Add the egg and mix thoroughly.
4. Pour in the milk and oil and mix well.
5. Add the chocolate chips (if using).
6. Add vanilla extract, and mix again.
7. Put your mug in the microwave and cook for 3 minutes at 1000 watts.
8. The cake will rise over the top of the mug, but don't be alarmed!
9. Allow to cool a little, and tip out onto a plate if desired.
10. EAT! (can serve 2 if you want to feel slightly more virtuous).
Title: Chocolate Amaretto Cake
Ingredients:
- 1 instant chocolate pudding mix
- 1 almond paste
- 2 eggs
- 4 amaretto liqueur
- 1/2 water
- 1/2 butter
- 1/2 sugar
- 1/2 amaretto liqueur
- 1 water
- 1/2
- 1/4
Instructions:
1. Preheat oven to 325 degrees.
2. In large mixing bowl combine cake mix, pudding mix and almond paste.
3. Add eggs, oil, Amaretto and water, mixing well according to package times.
4. Pour into a greased and floured 12 cup Bundt pan.
5. Bake for 55-60 minutes or until toothpick inserted in middle comes out clean.
6. Glaze:
7. In heavy saucepan mix glaze ingredients.
8. Bring to a boil over medium heat and cook for approximately 2-3 minutes.
9. Pour hot glaze over warm cake.
Title: Mini Lemon Cookie Tarts
Ingredients:
- 1 butter
- 1/2 margarine
- 1/2 granulated sugar
- 1 vanilla extract
- 2 egg
- 3 all-purpose flour
- 1 1/4 icing sugar
- 3 eggs
- 1/2 granulated sugar
- 2 all-purpose flour
- 2 baking powder
- lemon rind
- lemon juice
Instructions:
1. Beat the butter, granulated sugar, vanilla extract and egg in a large bowl on medium speed until combined. Stir in the flour and salt, then cover and refrigerate until firm, about 1 hour.
2. Prepare the lemon filling by beating all of the ingredients together until will mixed. Cover and refrigerate.
3. Preheat the oven to 350F Spray 48 miniature muffin cups 1 3/4 x 1 inch, with cooking spray.
4. Shape the dough into 48 one-inch balls then place in the muffin cup. Press dough into the bottom and up the sides of the cups. Spoon slightly less than 1 tablespoon of the lemon filling into each cup.
5. Bake 18 to 20 minutes or until centers are puffed and the edges are light brown. Cool in the pan for 5 minutes. With the tip of a knife, lift the tarts from the muffin tins to a cooling rack. Cool completely, then dust with the icing sugar just before serving.
Title: Leslie's Killer Brownies
Ingredients:
- 1 butter
- 1 white sugar
- 1 brown sugar
- 3/4 eggs
- 3 flour
- 1 baking powder
- 1 1/2 vanilla
- 1/2
- 1
Instructions:
1. Melt butter and mix in sugars.
2. Slowly mix in cocoa.
3. Mix in eggs one at a time.
4. Add vanilla.
5. Add all the dry ingredients.
6. Add nuts if using.
7. Spread in a 9x13 greased pan.
8. Bake 350 for 30 minutes.
9. Note: I double this recipe and bake it in my Lasagna pan, you must bake it a little longer, just till set, but not fully cooked or your brownies will be hard.
10. I am not sure how much longer that is, but will add the time in the next time I bake these.
Title: Apple Cherry Cobbler
Ingredients:
- 1 egg
- 1/2 sugar
- 1/2 milk
- 2 all-purpose flour
- 1 baking powder
- 2 1/4 cherry pie filling
- 1 lemon juice
- 1 vanilla extract
- 1 brown sugar
- 1 all-purpose flour
- 1/3 ground cinnamon
- 3 butter
- 1 margarine
- 2
Instructions:
1. In a bowl, combine first four ingredients.
2. Combine flour and baking powder; add to egg mixture and blend well.
3. Pour into a greased 13x9 pan.
4. Combine pie fillings, lemon juice, and vanilla; spoon over batter.
5. For topping, combine all ingredients; sprinkle over filling.
6. Bake at 350 for 40-45 minutes or until bubbly and cake tests done. If necessary cover edges with foil to prevent over-browning.
Title: Summer Peach Upside Down Cake
Ingredients:
- 2 brown sugar
- 1/2 butter
- 1/2 cinnamon
- 1/2 flour
- 2 baking powder
- 2 salt
- 1/2 cinnamon
- 1/2 butter
- 1/4 brown sugar
- 3/4 plain yogurt
- 1/4 eggs
- 2 milk
- 1 vanilla extract
- 2
Instructions:
1. Preheat oven to 350 degrees. Lightly grease two 9" round cake pans. Set aside.
2. For topping, place 1/2 cup brown sugar, 1/2 cup butter and 1/2 teaspoon cinnamon in a medium saucepan. Bring to a boil over medium heat, stirring occasionally, until caramel is golden brown and slightly thickened. Remove from heat and divide between bottom of prepared pans. Arrange peach slices on top and set aside.
3. Make the cake by whisking flour, baking soda, salt and cinnamon in a small to medium bowl. In a separate larger bowl, beat butter and sugar until creamy. Beat in yogurt, eggs, milk and vanilla until smooth. Fold flour mixture into liquid, just until well combined.
4. Divide batter between pans, gently spreading over peaches. Bake cake at 350 degrees for 25-30 minutes, or until cake springs back when lightly touched. Cool cakes on a wire rack for 10 minutes, then invert each cake onto a serving platter. Cut into wedges and serve warm or cold.
Title: Russian Honey Spice Cake
Ingredients:
- 1 whole wheat flour
- 1/2 baking powder
- 1 baking soda
- 1 ground nutmeg
- 1/2 ground cloves
- 1/4 raisins
- 1/4 walnuts
- 2 honey
- 1/2 unsweetened applesauce
- 1/2 salt
- 1/2
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Lightly oil a 5 X 9 inch loaf pan or spray with a nonstick cooking spray.
3. In a large bowl, combine flour, oat bran, baking powder, baking soda, salt and spices. Mix well. Stir in raisins and walnuts.
4. In small bowl, combine remaining ingredients. Beat with a fork or wire whisk until blended. Add to dry mixture, mixing just until all ingredients ae moistened. Place mixture in prepared pan.
5. Bake 30 to 35 minutes. Cool in pan on a wire rack for 5 minutes, then turn out onto rack to finish cooling.
6. For best flavor, wrap cooled cake tightly and let it sit at room temperature overnight.
Title: Peach Skewers
Ingredients:
- 2 ground allspice
- 1/4 Splenda sugar substitute
- 2
Instructions:
1. Preheat grill or broiler.
2. Slice peaches in half and remove pit; cut each half into 3 slices; mix allspice and splenda together and toss peach slices in mixture, making sure all of the slices are coated.
3. Place slices on skewers and grill or broil 3 minutes, turn fruit over and grill or broil, Serve warm.
Title: Ghirardelli Chocolate Cupcakes
Ingredients:
- 1 1/4 all-purpose flour
- 1 1/8 baking soda
- 1 1/4 salt
- 1/4 egg
- 12 light brown sugar
- 1 granulated sugar
- 1/2 brewed coffee
- 1/2 salted butter
- 5/8
- 1/3
- 1/2
Instructions:
1. Preheat the oven to 350°F Line 12 cupcake molds or muffin tins with paper liners or spray with nonstick spray. To make the cupcakes, sift together the flour, cocoa, baking soda and salt. Mix in the chocolate chip. In a medium bowl, whisk together the egg, brown sugar, and white sugar. Whisk in the milk, coffee, and melted butter. Whisk in the dry ingredients. Divide the batter evenly among the cupcake molds, filling them about three-quarters full.
2. Bake for 15 minutes, or until a tester inserted in the middle of teh cupcakes comes out clean. Cool for 10 minutes. Using a small spatula or knife, remove the cupcakes from the pan. Continue to cool on a wire rack to room temperature.
3. To make the frosting, melt together chopped chocolate, heavy cream and butter in the microwave oven, until smooth. Let sit until it reaches a spreading consistency, about 1 hour. Spread the frosting on top of the cupcakes.
Title: Persian Halva
Ingredients:
- 250 wheat flour
- 200 sugar
- 200 saffron
- 1/2 rose water
- 1/2 pistachios
Instructions:
1. Heat oil in a frying pan .
2. Add flour, reduce heat and stir frequently until becomes golden.
3. In another pot,add the sugar to one glass of water and bring to a boil.
4. Add saffron and rosewater and stir.
5. Let flour cool slightly, then add the mix and stir well. If the mix is not thick, heat for 1-2 minutes but not longer.
6. Serve with pistachio and almond sprinkled on top.
Title: Baked Apples With Dates and Apricots
Ingredients:
- 1/2 pitted dates
- 1/2 honey
- 3 pomegranate molasses
- 1 ground cinnamon
- 3/4 ground cloves
- 1 nutmeg
- 1/8 apples
- 1/8
- 6
Instructions:
1. Heat the oven to 325 degrees.
2. Pulse the dates and apricots in a food processor until chopped and clumping together, about 10-12 times or chop by hand (dip your knife in hot water to make it easier).
3. Transfer the fruit to a bowl; stir in the honey, pomegranate molasses, 1/4 cup of the wine, cinnamon, cloves and nutmeg.
4. Stuff the mixture into the cored apples, mounding at the top. Place the apples in a baking dish. Pour the remaining 1/2 cup of the wine around the apples. Bake until the apples are soft, basting often with the wine and juices, about 45 minutes.
5. Serve warm or at room temperature; spoon some of the cooking juices around the apples.
Title: Earl Grey Bocca Di Nonna Cookies
Ingredients:
- 2/3 all-purpose flour
- 2 butter
- 3/4 sugar
- 1 vanilla
- 3/4 tea bags
- 1 1/2
- 1/3
- 4
Instructions:
1. In small bowl, stir together flour and cocoa powder; set aside.
2. In large bowl, beat butter with electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla. Beat until light and fluffy, scraping side of bowl occasionally. Beat in almonds. Beat in flour mixture just until mixture is combined. Cover; chill dough about 1 hour or until easy to handle.
3. Preheat oven to 350. Line a cookie sheet with parchment paper or foil; set aside. Shape dough into 1-inch balls Place balls about 2 inches apart on prepared cookie sheet. Press each ball to flatten slightly.
4. Bake in preheated oven for 12 to 15 minutes or until firm. Cool on cookie sheet on wire rack. Remove cooled cookies from cookie sheet. Spread about 1 teaspoon of Earl Grey Ganache on the flat side of each of half of the cookies. Top with remaining cookies, flat sides down.
5. To make Earl Grey Ganache: In a small saucepan, bring 1/3 C whipping cream to boiling. Remove from heat.
6. Add tea bags or tea ball, cover and let stand for 15 minutes.
7. Remove tea bags or ball from cream. Squeeze tea bags well or press tea leaves in ball with the back of a spoon to release any liquid.
8. Return cream to boiling and then remove from heat.
9. Immediately add 4 ounces finely chopped milk chocolate and stir until chocolate melts and mixture is shiny and smooth.
10. Cool mixture to room temperature before using.
Title: Aunt Georgia's Shortbread Cookies
Ingredients:
- 1 butter
- 1 light brown sugar
- 1/4 sugar
- 2 vanilla
- 1 flour
- 4 1/4
Instructions:
1. Cream together butter and sugars.
2. Add in egg yolks and vanilla.
3. Gradually add in flour.
4. Roll teaspoon sized balls onto ungreased cookie sheets.
5. Flatten with tines of a fork the way you would peanut butter cookies.
6. Sprinkle with colored sugars or sprinkles if desired.
7. Bake at 375 degrees for 8 minutes.
Title: Chocolate Custard Cake With Butterscotch Orange Frosting
Ingredients:
- 2 1/2 flour
- 1 salt
- 1/2 cocoa powder
- 1 sugar
- 1 cinnamon
- 2 baking soda
- 1 1/2 applesauce
- 2 eggs
- 1/2 vanilla extract
- 1 skim milk
- 1 granulated sugar
- 3/4 flour
- 5 cornstarch
- 1/4 salt
- 2 milk
- 2 eggs
- 1 vanilla
- 1/4 powdered sugar
- 1 1/3 vanilla
- 3 orange zest
- 1 skim milk
- 1
- 2
- 1
Instructions:
1. Preheat the oven to 350°F Line 2 nine-inch round cake pans and grease the sides of the pans. ( or use one designer pan and cut cake in half at the end).
2. Sift together flour, cocoa, baking soda, cinnamon and salt; set aside.
3. Beat together the oil and sugar in a mixing bowl.
4. Add the eggs, one at a time, beating well after each addition.
5. Blend in the vanilla and the applesauce.
6. Add the dry ingredients alternately with the buttermilk to creamed mixture, beating well after each addition.
7. Divide the batter evenly between the two pans.
8. Bake for about 45 minutes or until cake is fully cooked.
9. Custard filling:.
10. Mix the sugar, flour and salt, and vanilla together in a double boiler and add the hot milk gradually, stirring constantly.
11. Cook until the mixture thickens.
12. Pour a 1/4 cup over the eggs and mix thoroughly; pour back into the first mixture and cook for at least 5 more minutes while stirring constantly.
13. (I flash freez my custard filling to chill faster while stirring every two minutes).
14. Orange Butterscotch frosting: In a medium bowl mix softened butter, and milk.
15. Add 1/2 cup of sugar and mix thouroughly. Keep adding sugar, butter schnapps, orange juice, and rest of ingredients until it is the consistancy desired.
16. Cut cake in half and fill with custard. Drizzle with frosting.
Title: Spiced Apple Loaf
Ingredients:
- 9 plain flour
- 6 caster sugar
- 5 butter
- 3 margarine
- 1 sultanas
- 1 egg
- 1 ground nutmeg
- 1 -2 ground mixed spice
- 1 ground cinnamon
- 2 -3 baking powder
- cooking apples
Instructions:
1. Pre-heat oven to gas 4 or 180.
2. Line a 2lb loaf tin with greasproof paper.
3. Peel and core the apples, cut into chunks, place in a pan and cover with water, bring to the boil and simmer until the apples are just starting to soften. Drain and add a little sugar to taste (I prefer the apples to be quite tart). Leave to one side to cool.
4. Put all dry ingredients into a large bowl together and mix roughly.
5. Next add all wet ingredients at same time, mix until all of the flour mixture is taken up.
6. Pour into the loaf tin and cook for 1 1/4 - 1 1/2 hours until browned.
7. When the cake is cooked, LEAVE IT IN THE TIN until cool, then wrap in foil.
8. This cake is best left until the next day to eat (if you can wait that long!).
Title: Ridiculously Easy Apple Crisp
Ingredients:
- 5 granny smith apples
- 1 sugar
- 2 cinnamon
- 1 butter
- 1/4 margarine
Instructions:
1. Preheat Oven to 350 Degrees.
2. Peel, core, and slice apples. Place them in dish.
3. Sprinkle all the cake mix over the apples.
4. Combine sugar and cinnamon and sprinkle over the cake mix. Drizzle the butter on top and bake for 30-35 minutes.
Title: Stuffed Figs Drizzled With Chocolate
Ingredients:
- 1/2 pine nuts
- 8 cream cheese
- 2 orange zest
- 1/4 fresh ground black pepper
- 1/4 nutmeg
- 10 fresh figs
- 1/4 chocolate chips
- 1 butter
- 1 Grand Marnier
- 1 orange
Instructions:
1. In a small bowl, combine the cream cheese, cooled pine nuts, orange zest nutmeg and pepper, mixing until smooth.
2. Slice each fig in half lengthwise.
3. Press about a tablespoon of the cream cheese mixture into the cut side of each fig half.
4. Melt chocolate and butter in micro 1 minute add Grand Marnier stir till creamy.
5. Drizzle over stuffed figs.
6. Garnish on a platter with orange slices.
Title: Cream Cheese Kugel
Ingredients:
- 1 Philadelphia Cream Cheese
- 1/4 butter
- 4 margarine
- 1/2 eggs
- 1/4 milk
- 1/2 sugar
- 4 salt
- 1/2 raisins
- 1/4 cinnamon
Instructions:
1. Combine cream cheese and margarine, mixing until well blended.
2. Blend in eggs, milk, sugar and salt. Add noodles and raisins; mix well.
3. Pour mixture into 12 x 8-inch baking dish.
4. Sprinkle with cinnamon.
5. Bake at 375°F for 30 minutes or until set.
6. 6 to 8 servings.
7. VARIATION: Substitute 8 1/4 ounce can crushed pineapple, DRAINED, for the raisins.
8. MICROWAVE: Prepare recipe as directed except for baking.
9. Microwave on High 8 minutes, turning dish after 4 minutes.
10. Microwave on Medium (50%) 9 to 12 minutes or until center is set.
11. Kraft Cream Cheese Cookbook.
Title: Basic Short Crust Pastry Dough
Ingredients:
- 3 unbleached all-purpose flour
- 1 1/4 salt
- 3 sugar
- 18 unsalted butter
- 6 -8
Instructions:
1. Pour the flour into a mound on a countertop. Add salt and sugar; toss well. Work butter into flour with fingertips until it forms pea-sized lumps. Add the water, 2 tablespoons at a time, tossing with your fingers, until dough is crumbly and just starting to come together. You may not need all the water.
2. Form dough into a mound, then use the heel of your hand to push the dough away from you, flattening out lumps. Repeat.
3. Shape into two equal disks, wrap in plastic, and refrigerate at least 1 hour.
4. To Form 2 Crust Pie:.
5. Place one disk of dough on a floured pastry board; roll into a circle 1/8-inch thick.
6. Fold circle of dough gently into quarters and transfer to an ungreased 9-inch tart pan.
7. Unfold and gently push dough into pan. Cover with plastic wrap.
8. Place second disk of dough on a floured pastry board; roll into a circle 1/8-inch thick. This will be your top crust.
9. Cut small decorative holes in center of top crust to vent, then carefully transfer to flour-dusted cookie sheet. Cover with plastic wrap.
10. Refrigerate crusts at least 1 hour or until needed.
Title: Pawpaw Pie
Ingredients:
- 1/2 brown sugar
- 1 unflavored gelatin
- 1/2 salt
- 2/3 milk
- 3 eggs
- 1 pawpaw
- 1/4 sugar
Instructions:
1. In a saucepan, mix together brown sugar, gelatin, and salt.
2. Stir in milk and slightly beaten egg yolks.
3. Cool and stir until mixture comesto a boil.
4. Remove from fire and stir in pawpaw pulp.
5. Chill until it mounds slightly when spooned (20 to 30 minutes in refrigerator).
6. Shortly before the mixture is sufficiently set, beat eggwhites until they form soft peaks; then gradually add sugar, beating until stiff peaks form.
7. Fold the partly set sapaw mixture thoroughly into egg whites.
8. Pour into a 9 inch graham cracker crust or into parfait glasses and chill until firm.
Title: Chocolate Cream Cheese Frosting
Ingredients:
- 1 cream cheese
- 1/2 butter
- 2 margarine
- 1/2 vanilla
- 5 1/4 - 5 3/4 powdered sugar
Instructions:
1. Beat cream cheese, butter, vanilla, and cocoa powder with an electric mixer until light and fluffy. Gradually add 2 cups of the powdered sugar, beating well. Gradually beat in additional powdered sugar to reach spreading consistency.
2. This generously frosts tops and sides of two 8- or 9-inch round cakes. (Have the recipe to frost a 13x9x2-inch cake.) Store left-over frosting in a sealed container in the refrigerator. Cover and store frosted cake in refrigerator.
Title: Martha Stewart's Oatmeal Cookies of the Year
Ingredients:
- 1 1/2 flour
- 1 baking soda
- 1 butter
- 3/4 white sugar
- 3/4 brown sugar
- 1 egg
- 1 vanilla
- 1 dried cherries
- 1 chocolate
- 1 oatmeal
- 1 1/2
Instructions:
1. Cream the butter, add the white and brown sugar.
2. Scrape down the bowl, add egg and vanilla.
3. Mix together the flour and the baking soda and add to the creamed mixture.
4. Add the oatmeal, cherries, chocolate, and toffee.
5. Using plastic wrap, divide into 3 logs and wrap.
6. Chill and slice 1/2" thick.
7. Bake on parchment (or wax papered) covered baking sheet at 350* for 8-10 mins.
8. Cool on rack.
Title: Angel Wings - Khrusty
Ingredients:
- 4 white vinegar
- 1 sour cream
- 1 sugar
- 1 flour
- 1 salt
- 1 vanilla extract
- 1/8 powdered sugar
- 1
Instructions:
1. Mix all ingredients together to form dough smooth enough to roll out.
2. Place your dough on a floured board, or counter top.
3. Use a rolling pin and roll out the dough very thin, 1/8 inch thick or slightly thinner.
4. Use pizza cutter, and cut 1 inch wide slices, then cut these into 3 inches long pieces.
5. Make a lengthwise slid in the middle of each of the 1 x 3 inch pieces, leaving at least ¼ inch from each end.
6. Pull one end through the slid, to form a twist.
7. Fill a frying pan with canola oil, about 2 inches deep.
8. Heat the oil to about 200 degrees (to test the oil, drop in one piece of dough, and if it starts to sizzle, the oil is ready).
9. Place your angel wings in the hot oil, as many as you can fit without crowding them.
10. Fry for one minute on one side.
11. Turn them over (I use a fork), and fry on the other side for another minute.
12. Using tongs, remove golden fried angel wings onto a platter lined with paper towel, to absorb any excess oil.
13. Cool them completely.
14. Sprinkle generously with powdered sugar on both sides.
Title: Apple Walnut Squares
Ingredients:
- 1/2 butter
- 1 sugar
- 1 egg
- 1 all-purpose flour
- 1/2 baking powder
- 1/2 baking soda
- 1/2 ground cinnamon
- 1 tart apple
- 3/4 walnuts
Instructions:
1. In a mixing bowl, cream butter and sugar. Add the egg.
2. Combine flour, baking powder, baking soda and cinnamon; gradually add to the creamed mixture, beating just until combined.
3. Stir in apple and walnuts.
4. Pour into a greased 8-in. square baking dish.
5. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean.
6. Cool on a wire rack.
Title: Mom's Pistachio Dessert
Ingredients:
- 1 1/2 flour
- 3/4 butter
- 1/4 sugar
- 2 cream cheese
- 1 Cool Whip
- 1 powdered sugar
- 3/4 instant pistachio pudding mix
- 2 milk
- 2 1/2 cherries
Instructions:
1. Crust: Combine flour, butter, nuts and sugar and bake in 9x13 pan at 375° for 15 minutes. Cool.
2. 1st layer: Mix cream cheese, 1/2 carton Cool Whip, and powdered sugar and spread on crust.
3. 2nd layer: Beat pudding mix and milk for 2 minutes. Then spread on top.
4. 3rd layer: Top with remaining Cool Whip. Ganish with additional nuts or chopped cherries.
Title: Queen Cake
Ingredients:
- 1/2 butter
- 1 1/3 white sugar
- 2 white sugar
- 1/2 bittersweet chocolate
- 3 Kahlua
- 1/4 eggs
- 4 flour
- 1 bittersweet chocolate
- 6 heavy cream
- 6 butter
- 1
- 12
Instructions:
1. Preheat oven to 350 degrees Cake Mix 1 1/3 cups of sugar with butter until light and fluffy.
2. Melt chocolate pieces.
3. Blend ground almonds and melted chocolate into butter mixture.
4. Slowly add Kahlua to mixture.
5. Add egg yolks one at a time, mixing well.
6. In separate bowl beat egg whites until soft peaks form then add remaining 2 tbsp sugar slowly until egg whites stiffen.
7. Fold egg whites into butter mixture alternating with flour (starting and ending with egg whites).
8. Pour into a greased 9-inch springform pan, lined with parchment or waxed paper and dusted with flour.
9. Bake in a 350°F oven 40 - 60 minutes. Please check to ensure cake is done.
10. Cool overnight on a wire rack (do not remove cake from pan).
11. Next day remove pan and glaze.
12. Refrigerate until ready to serve.
13. Glaze: Melt chocolate and two ounces of heavy cream in double broiler.
14. Stir constantly until fully melted and warm BUT NOT HOT.
15. Whisk in 4 remaining ounces of cream.
16. Whisking until mixture is smooth and shiny.
17. Stir in butter until melted.
18. Let cool slightly then glaze cake.
19. Cake will set in fridge.
20. *NOTE: If glaze gets too thick, thin by heating on low.
21. ** Edited to change cooking time -- !