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.

[EX Q]: Position a rack in the center of the oven and preheat to 325 F. Butter a 9-inch cake pan with high sides and line it with a round of parchment paper. Butter the paper, then dust the parchment and sides of the pan with flour. Line a baking sheet with parchment paper., In a double boiler or microwave, melt the chopped chocolate over low heat until melted and smooth. Set aside to cool slightly., Whisk the flour, salt, and cinnamon together in a small bowl., In the bowl of a standing mixer, or in a bowl with a handheld mixer, cream the butter and confectioners' sugar together until light and fluffy. Add the 5 egg yolks one at a time, beating after each addition until smooth. Beat in the melted chocolate., In a clean bowl, with clean beaters, whip the egg whites on medium high speed, until foamy and thickened. Slowly stream in the granulated sugar and beat until the whites hold soft peaks., Stir 1/3 of the egg whites into the chocolate mixture, then fold in the remaining whites. Fold in the flour mixture., Spread the batter evenly in the prepared pan, and bake the cake until a toothpick inserted into the center comes out clean, 35 to 45 minutes. Cool the cake in the pan on a rack for 20 minutes, then carefully turn the cake out onto a rack to cool completely., While the cake cools, prepare the syrup., In a small saucepan, combine the sugar and water. Cook over medium high heat until all of the sugar has dissolved. Remove from the heat and let the mixture cool to room temperature. Stir in the rum., To assemble the cake: Use a serrated knife to carefully split the completely cooled cake into two layers. Place the top layer of the cake, cut side up, onto a cooling rack. Generously brush the cake with the rum syrup, then spread 1/2 cup of apricot jam over the top. Brush the cut side of the other layer of cake with syrup, then place it on top of the jam, cut side down. Spread the remaining jam over the top and sides of the cake. Refrigerate for 20 minutes., While the cake is in the fridge, make the glaze. Heat the chocolate and butter together in a double boiler or microwave until completely melted and smooth. Heat the heavy cream and corn syrup in a small saucepan until just simmering. Whisk the cream into the chocolate mixture until smooth., To glaze the cake: Place the cake on a rack on top of the parchment-lined baking sheet. Pour the glaze over the top and use an offset spatula to smooth the top. Gently tap the pan to remove excess glaze from the sides of the cake. Move the cake, on the rack, to the refrigerator. Cool until the glaze is set, about 10 minutes., Use a wide, flat spatula to move the cake to a serving platter. Cut into slices and serve.
[EX A]: cake, semisweet chocolate, cake flour, salt, cinnamon, unsalted butter, confectioners, eggs, egg yolk, granulated sugar, syrup, sugar, water, rum, apricot, bittersweet chocolate, unsalted butter, heavy cream, light corn syrup

[EX Q]: mix together in food processor adding in water slowly., knead and refrigerate 1 hour., roll to 1/4 cm thickness and fold into thirds., cut and cook for 7-10 minutes.
[EX A]: bread flour, salt, cold water

[EX Q]: In a medium pan over medium-high heat, dry toast all of the spices for the rice meal. The spices are ready once they are very fragrant and have darkened slightly. Finely grind them in a spice or coffee grinder. In the same pan, lightly toast the rice for 2 to 3 minutes. Add this to the grinder and pulse 4 to 5 additional times. The rice should be a combination of powder and broken grains. Set aside., Combine the pork, bean paste, fermented black beans, fermented tofu brine (if using), and 3 tablespoons of soy sauce. Mix well. In a large heavy-bottomed pan, brown the pork in batches with some grapeseed oil over medium-high. Depending on the size of your pan, this will most likely take 4 to 5 separate batches. At any point, if the pan looks a little dry, just add a bit more oil. Make sure not to waste any of the sauce that is leftover at the bottom of your mixing bowl. After the the last of the meat is browned remove from pan and set aside., To the same pan, add the ginger, garlic, and dried chiles, saute for about 1 minute, or so. The chiles should start to blacken slightly and everything should smell very fragrant. Pour in the cooking wine and remaining 2 tablespoons of soy sauce. Use a spatula to scrape up every last bit of brown crust from the bottom of the pan. This is what gives the dish added depth. Cook for 1 to 2 minutes to allow the alcohol to evaporate. Add to the pork., Add the rice meal to the bowl of meat, mix evenly. In a medium-large heat-safe bowl (Keep in mind that this bowl will need to fit easily into a large stock pot.), layer in the sweet potato. Place the pork over the the sweet potato and now everything is ready for steaming. Into a large stock pot, add about 1 1/2 inches of water. Then place a metal vegetable steamer in the center, and your bowl on top. Cover with the lid and bring to a boil. Once the water has come to a boil, turn the flame down to a medium low. Steam for 1 1/2 to 2 hours, or until the pork and potatoes are super tender. The water in the pot should last the whole cooking time. If it looks to be drying, you may have the flame on too high. Half way in, mix the pork layer a bit to allow the rice meal to cook evenly., Serve immediately, topped with fresh cilantro. I like to eat this alongside bowls of rice and a simple garlic stir-fried green vegetable.
[EX A]:
rice, coriander seeds, cumin seeds, whole black peppercorns, whole sichuan peppercorns, whole allspice, cinnamon, anise, black cardamom, chiles, white rice, pork, pork country, bean paste, black beans, fermented chile tofu brine, soy sauce, oil, ginger, garlic, chiles, cooking wine, sweet potatoes, Cilantro