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275g dark chocolate (70%, say) 125g unsalted butter 450g fresh goat's or sheep's cheese (or equal parts ricotta and cream cheese, mixed) 300g sugar (white or brown) 3 medium eggs 2 tsp vanilla extract 100g ground almonds 125g plain flour 1 tsp baking powder Toasted almonds or pine nuts Melt the chocolate and the butter together.
While coconut toasts, halve pecans lengthwise, turn them onto separate baking sheet and toast on upper rack until fragrant, about 10 minutes.
Spread the walnuts out on a baking tray and toast for about 8 to 10 minutes, stirring once, and checking frequently until toasted.
Place the rounds on a baking sheet and toast lightly.
Spread pecans on a baking sheet, and toast 5 minutes.
Arrange the bread slices on a baking sheet and toast until golden, about 12 minutes.
Place pecans on a baking sheet and toast in the oven for 5 minutes.
The Joy of Cooking suggests baking the french toast, which leaves it a bit dry.
Place them on a baking tray and toast them in a medium oven (160C/gas mark 3) for about 10 minutes.
Meanwhile, put the hazelnuts on a baking tray and toast in the oven for five minutes, until pale golden.
Meanwhile, spread the flaked coconut in a baking tray and toast in the same oven until pale gold all over.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com