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- Claim Text
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Instead of water, use a cup of coffee.
- Simplified Text
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Use a cup of coffee instead of water
- Confidence Score
- 0.900
- Claim Maker
- User comment
- Context Type
- Recipe
- UUID
- a117ac78-d38d-4684-b22c-a9410e25f003
- Vector Index
- ✗ No vector
- Created
- February 16, 2026 at 8:28 AM (6 months ago)
- Last Updated
- February 16, 2026 at 8:28 AM (6 months ago)
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Recipe
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1 week ago
https://cooking.nytimes.com/recipes/1023485-chocolate-self-saucing-cake
This recipe from the NYT Cooking section details how to make a chocolate self-saucing cake, a popular dessert in Britain and Australia. It involves a simple chocolate cake batter with a sugar, cocoa, and hot water sauce that creates a gooey bottom layer. Serve warm with ice cream or whipped cream.
Similar Claims (5)
Other claims identified as semantically similar to this one.
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Simplified: Consider cutting the sugar down to 1/2 or 2/3 cup to emphasize chocolate6 months ago
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Simplified: The package instructs to use milk instead of water when mixing the sauce6 months ago
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Simplified: The cake will absorb the sauce as it sits6 months ago
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Simplified: The whole-milk version was richer and more satisfying6 months ago
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Serve the cake warm, scooped from the pan, with vanilla ice cream or whipped cream, if you like. 0.950Simplified: Serve the cake warm with vanilla ice cream or whipped cream if you like6 months ago