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:
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.
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.
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
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!