No ramekins: springform pan OK?
I found a recipe for a flourless chocolate cake on the foodnetwork site. I wanted to make it this weekend but it calls for 8 individual ramekins and I would rather make a cake in a springform pan. I can guess the cook time I suppose, does anyone think this can be done without ruining dessert?
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3 Comments:
Rose Levy Beranbaum's Chocolate Oblivion Truffle Torte is my favorite flourless cake to make and it's made in a springform.
IMS, you need to grease the springform, cut a circle of parchment and press it into the bottom of the springform, then grease the parchment (and sides of the pan.
Assuming your flourless cake is baked in a water bath, wrap the bottom of the springform in a double thickness of foil to prevent seepage into the cake.
One more thing - I wouldn't bake your cake past "jiggly" in the center. These cakes firm up as they chill and you'd overbake it trying to get it to look solid in the center.
Sounds yummy...what time is dessert? :p
chiff0nade at 3:32PM on 04/15/08
As chiff0nade said, butter and line the pan with parchment. Even if you don't use a water bath, put something underneath the springform pan to catch any leaking butter. I tell you this as someone who set off a smoke alarm while baking one of these (the cake turned out fine). Let the cake cool for a while before removing the pan side.
juliec at 4:14PM on 04/15/08
Did you make the cake? Just curious... :D
chiff0nade at 10:31AM on 04/16/08