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 Input:
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 Output:
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 Input:
Special equipment: butcher's twine, Preheat the oven to 375 degrees F., Using a slicing knife, make an incision parallel to the cutting board into the pork loin (butterfly)., The incision should run from end to end lengthwise, and leave about 1/2 inch of the pork loin intact opposite the side of the incision., You should be left with the pork loin opened into about an 8-by-10-inch piece., In a medium mixing bowl, combine the sausage, olives, dates and shallots., Mix in the cream, breadcrumbs and egg yolk, and finish with the parsley., Season with the za'atar and some salt and pepper., Stuff the pork loin by spreading the mixture down one side of the opened loin and folding over the other half., You should leave about 1/2 inch of extra space for the ends of the pork to seal again, keeping the filling centered., Cut 8 long pieces of butcher's twine and tie the loin together to form it back to its original shape., Put the loin on a roasting rack in a pan and season with salt and pepper., Roast until the internal temperature reaches 150 degrees F, 50 to 60 minutes., Rest the meat for 10 minutes before slicing., You should have 8 even slices from the roast.

Ex Output:
pork loin, sweet Italian sausage, olives, dates, shallots, heavy cream, breadcrumbs, egg yolk, parsley, Kosher salt


Ex Input:
Combine all but chocolate and paraffin., Chill; roll into balls and chill again., Dip into chocolate coating and chill.

Ex Output:

condensed milk, confectioners sugar, butter, peanut butter, semi-sweet chocolate chips, paraffin


