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Flourless Chocolate Cake Question #2

Jennalynn Apr 1, 2007 04:04 PM

Okay my Chowhounders, you've never let me down.

Here's the newest question.

I am moments away from making this cake:

http://www.epicurious.com/recipes/rec...

Note that it is NOT made in a springform pan.

I am planning on doubling the recipe.

Do you think I could succesfully use an 11" SILICONE tart pan? It's about 1.5" deep

Thanks in advance.

  1. l
    LA1PP Apr 3, 2007 05:11 PM

    How was the cake? I plan on trying the same recipe for Easter, however I will be using a springform pan.

    6 Replies
    1. re: LA1PP
      Jennalynn Apr 3, 2007 05:47 PM

      I did not love it.

      I used a good Valrohna chocolate and the guests liked it.

      But for me, it wasn't the silky experience I was hoping for.

      1. re: Jennalynn
        maria lorraine Apr 4, 2007 12:13 AM

        Darn. I hate it when that happens. Try again. See if get you can get ahold of an 8" cake pan.

        And you even used Valrhona. Sigh.

        1. re: Jennalynn
          b
          brownie Apr 4, 2007 12:11 PM

          Jennalynn,
          You should try the Floyd Cardoz flourless chocolate cake from this month's Gourmet. Couldn't find the recipe online at Epi, but can pretty much paraphrase. I did post on it earlier today as well.
          Would you like the recipe?

          1. re: brownie
            Jennalynn Apr 5, 2007 02:31 PM

            You know...

            I had a piece of leftover straight out of the fridge (the cake I served that night I had let set out for 30 minutes as directed).

            Straight out of the fridge it was pretty wonderful.

            So, maybe I just like a denser cake. But I will try the Gourmet recipe.

            1. re: Jennalynn
              maria lorraine Apr 6, 2007 11:10 PM

              The smaller pan size causes to cake to rise, even dome, and then fall back on itself a little. This is supposed to happen, and it creates that fudgy density. Lots of info on Google about this.

              1. re: maria lorraine
                Athena Apr 7, 2007 02:06 AM

                Here's the link to Nigella's Chocolate Cloud Cake:
                http://nigella.com/recipes/recipe.asp...

                It manages to be light and dense at the same time, and utterly delicious.

                A note: As I'm leery of Nigella's recipes that have been converted to Imperia/US measurements I used the metric version.

      2. maria lorraine Apr 1, 2007 07:31 PM

        Well, you got lucky, in a way. The volume of the 11-inch cake pan is almost exactly
        double to that of the 8-inch cake pan. Unfortunately, when you change cake pan sizes,
        you have do a few (oh no!) algebra calculations, related to the volume of a cylinder.
        (Specifics: volume = height of cylinder x radius squared x pi. For an 8-inch pan,
        it's 1.5 x 16 x 3.14 or 75.36 cu. in. An 11-inch pan's volume is 142 cu. in.
        So almost exactly double. For further info on changing cake pan sizes, please see
        http://allrecipes.com/HowTo/Cake-Pan-...

        )

        What will differ will be the cooking time. An 11-inch cake pan has far more surface area
        exposed to heat than an 8-inch cake pan, so your cake will cook more quickly and have
        a tendency to dry out or burn. So keep a close eye on it, perhaps lower the oven temp,
        and give it a shot. I love flourless chocolate cake! Good luck and happy baking!

        1. mnosyne Apr 1, 2007 04:19 PM

          I make this recipe (single) in a 9" cake pan, and at the end of the cooking time, it usually inflates around the edges about 3/4 of an inch above the pan edge. If you double the recipe and use a tart pan, albeit 11", you *may* have spillover. Also I have had to bake it for 35 or so minutes.

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