In this task, you have to identify the named entities (NER) which are the ingredients required given its directions. Named entities are the names of the items without their quantity.

Melt chocolate in a large bowl over a double boiler., Whisk the butter into the melted chocolate one tablespoon at a time, then whisk in the egg yolks one at a time. Whisk in the vanilla and booze. Set the chocolate mixture aside., Beat the egg whites; as they reach soft peaks, pour in the sugar and continue beating to stiff peaks., Whisk a third of the beaten whites into the chocolate mixture to lighten it, then fold in the rest., Beat 1 cup of the cream to stiff peaks, fold it into the chocolate in two batches., Pour the mousse into your serving dish of choice. Whip the rest of the cream and spread it over the mousse; if you'd like, you can spike this with booze as well, or sweeten to your taste. Chill for at least two hours, if you can. Eat within 36.
Chocolate, Butter, Eggs, Vanilla, Frangelico, Sugar, Heavy Cream

Cream together sugar, butter and salt until light and fluffy. Add eggs, one at a time, beating well after each addition., Add flour, cornstarch, vinegar and vanilla, beating until smooth. Stir in blueberries., Pour into pie shell., Bake in a 400 oven for 15 minutes; reduce heat to 300 and bake an additional 35 minutes or until knife inserted in center comes out clean., Cool on rack.
sugar, butter, salt, eggs, flour, cornstarch, vinegar, vanilla, fresh blueberries, pie shell

Frosting: Combine 1 1/2 cups sugar, 3/4 cup butter, 1 1/2 tsp vanilla, 4 egg yolks, and evaporated milk in a 2-quart pan over medium heat. Bring to a simmer and cook until thick (about 12 minutes) Strain through a sieve into a bowl; stir in pecans and coconut; chill frosting until firm, Heat oven to 350 degrees F. Grease three 9" round cake pans with butter, line bottoms with parchment circles. Grease parchment and set aside, Cake: Put chocolates into a small bowl and pour in 1/2 cup boiling water; let sit for 1 minute Stir until smooth and set aside, In another bowl, whisk flour, baking soda and salt and set aside, In a standing mixer, beat 1 1/4 cups sugar and remaining butter until fluffy. Add remaining egg yolks one at a time. Add chocolate mixture and remaining vanilla; beat until smooth, On low speed, alternately add flour mixture and buttermilk until just combined; set batter aside, Meanwhile, whip the egg whites to soft peaks. Add remaining sugar; whip to soft peaks, Fold egg whites into batter; divide between pans and smooth batter., Bake until cakes are set, 25-30 minutes, Let cakes cool, then frost the top of each cake and assemble, leaving the sides bare
sugar, butter, vanilla, egg yolks, milk, pecans, coconut, 's Sweet Chocolate, chocolate, flour, baking soda, kosher salt, buttermilk, egg whites