Article: Lightly grease the inside of an 8 to 10 inch (20.32 to 25.4 centimeters) cake pan with some butter. Line the cake pan with parchment paper, and grease the parchment paper as well. Set the cake pan aside when you are done. If you absolutely cannot get any parchment paper, then you can leave it out. The parchment paper will simply prevent the cake from sticking to the bottom of the pan. Stir the mixture occasionally as it melts with a rubber spatula. Be sure to scrape the bottom of the pan from time to time to prevent any scorching. Once the chocolate has melted, set the saucepan aside so that it can cool. Don't use all of the chocolate just yet. You will be using the rest of it later in the recipe. If you have not yet done so, separate the yolks from the whites. You can put the yolks directly into the saucepan, but you should put the whites into a separate bowl. You can separate the eggs by passing the yolks back and forth between two shells, or you can use a special egg separator. Make sure that the chocolate has cooled a little, then whisk the egg yolks. Keep whisking until the yolks break and mix evenly into the chocolate. You should not see any streaks of egg yolk. If the chocolate is too hot to touch, it is too hot for the eggs. If you add eggs to the chocolate too soon, they will get cooked! Stir the mixture again until everything is evenly combined. You can continue using a whisk for this, or you can switch over to a rubber spatula. Scrape the bottom and sides of the saucepan to ensure that everything gets evenly mixed. The nuts are not completely necessary, but they will give the cake more texture and flavor. They will also make it more brownie-like; pecans and walnuts are a popular addition to brownies. You can beat the egg whites using an electric handheld beater, a stand mixer, or a food processor fitted with whisks. You can also do it by hand, but it will take much longer. The egg whites should be white, thick, and foamy. Make sure that the baking rack is in the center of the oven. The cake is ready when the top turns crusty, and a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 to 15 minutes first, then remove it from the cake pan. If you used a spring-form pan, simply open up the sides. If you used a regular cake pan, run a knife along the inside of the cake pan, then dump the cake out onto a serving plate. If you'd like, you can dust it with some powdered sugar. You can serve it while it is still warm, or you can let it cool completely. Vanilla ice cream or whipped cream go great with this type of cake.
Question: What is a summary of what this article is about?
Preheat your oven to 350°F (180°C/Gas 4) and prepare your cake pan. Melt the butter, sugar, and 6 ounces (175 grams) of chocolate in a heavy-bottomed saucepan over low heat. Separate the egg yolks from the egg whites. Whisk the yolks into the chocolate. Add the flour, nuts (if using), and the rest of the chocolate. Beat the egg whites until they form stiff peaks, then fold them into the batter. Pour the batter into the greased cake pan, and bake it for 35 to 40 minutes. Let the cake cool a little before removing it from the pan. Serve the cake.

Problem: Article: You'll need about a foot of aluminum foil, tape of any kind, and an unsharpened pencil. You may also need a sharp knife to whittle your pencil. If you don't have a pencil, you can substitute a pen, a chopstick, a dowel--anything pen-shaped. Pencils or other wooden objects work best, however, as you may want to cut your stylus to have an angled tip. You are not sharpening the pencil tip as though you are going to write with it. The angled tip should still have a surface area of at least four millimeters, about the size of a pencil eraser or the very tip of your finger. Many capacitive touch screens will not register the touch of anything smaller.  The stylus will work without this step, but you will have to hold it straight up and down. This will make it more comfortable to hold. Always be careful when handling a knife--remember to cut away from your body. Never pull the knife toward yourself.
Summary: Gather your materials. Use a sharp knife to whittle tip of the pencil to a slight, flat angle.

“Hulling” basically means removing the core of the strawberry and the green leaves at the top. This is done instead of simply chopping the top of, because it allows you to remove the leaves at the top (which you surely don't want floating in your strawberry water) without wasting any of the delicious berry. The easiest way to do this is to use a regular drinking straw.  Position your straw at the bottom of the strawberry. Gently push the straw into the strawberry, so that it goes straight through the center. Continue pushing until the straw comes out the other side, with the core and leaves inside the straw. If you don't want to waste the strawberry cores or the drinking straw, you can just cut the leaves off your strawberries. After you’re sure all of the cores and leaves have been removed, put them into the empty pitcher. It’s best to use something with a wide brim, because you will be inserting a spoon to mash the strawberries. You can create this recipe in a drinking glass as well. If you want to make your strawberry water by the glass, simply halve or quarter this recipe. Using a wooden spoon or another utensil with a flat surface, muddle the strawberries. with a wooden spoon. Muddling means to smash the fruit in order to release their juices and intensify the flavor of your strawberry water. You don’t need to completely obliterate the berries, but make sure they’re all decently mashed to the bottom of your glass. If you’re trying to keep this recipe super health-conscious, you can skip this step and rely on the natural sugar of the berries. You can, however, add a bit of your own sugar to amp up the sweetness. Simply sprinkle or pour your sugar over the crushed berries, and then stir or mash it all together. If you’re not sure if you should add sugar, first try making this recipe without this step. Then, you can add sugar to the finished glass of strawberry water if you desire.
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One-sentence summary --
Wash and hull your strawberries. Put the hulled strawberries in your pitcher. Crush the strawberries. Add sugar, if you want extra sweetness.