If a recipe calls for me to use a springform pan, am I going to seriously regret it if I use another pan? I don't own and have never used a springform. I'd run out and get one, but even a cheap one is not in my budget right this second. But I want something chocolately and delicious!
This is the recipe I'm wanting to make:
(Another thought. This will be for my fiance and I, and it doesn't have to look fantastic. But I don't want to make a mess for myself, either.)
I'd be inclined to give it a shot, but I'm crazy like that. I would use a plain metal cake pan, line the bottom with a parchment circle, line the sides with a parchment strip (butter the pan first so parchment stays put). After the cake cooled, but before the ganache, I would put a plate upside down over the pan and turn the cake out, peel off the parchment, then turn it over again on to my serving plate. Then I'd use the ganache to hide any marks caused by turning it out.
Or I'd bake it in a nice ceramic dish and serve it straight from the dish, with two spoons!
Do you have ramekins? I might divide the batter and cut down the cooking time for individual servings.
For a chocolate flourless Torte you really will want a springform pan. Be sure to still line the bottom with parchment and butter the parchment and pan sides well.
A springform is really not very much $$. If you buy one just make cheesecake next on your list. ;)
Here's what I would do in a pinch: Make the cake in an 8x8 pan lined with aluminum foil in such a way that I could just *lift* the cake out of the pan and peel down the foil.
I've done that with cheesecake when I, inexplicably, couldn't find the correct ring for the base of my springform pan.
I have found several Kaiser springform pans at local thrift stores for little $. I usually get them on the half off, or 99 cent days , so I have only paid around $3 tops.
When I say it's not in my budget, I mean I have $8.34 in my bank account and I'm not sure that will even buy the cream and chocolate I need for the recipe. :p I can probably buy one when I get paid next week, but I wanted to make it this weekend.
ak78: No, I do not have ramekins. I have ramekin-like things, but they don't say that they are ovensafe.
tacosandbeer and Violatp, I like your ideas. I'll go home take a look at the pans I do have. I know I have an 8x8 Pyrex, but I think my fiance might have ruined my round cake pans. He used one as a drip pan for the grill! :o
Thank you all for your input. :) I used to do a lot of cake baking and decorating (when I was like, 15), but I haven't baked in years and am easily stymied.
In my opinion, proper equipment = proper results. Certainly you can bake your chocolate tort in a regular pan, but it'll be much easier to serve from a Springform pan. WalMart sells a set of 3 (8, 9, and 10-inch) for about $10.
Here are a few foods I've made in springform pans.
Is it essential that you have absolutely not one molecule of flour in the cake, i.e., you're not going for kosher or gluten-free?
If you can use a little flour, then butter and flour and parchment the hell out of your pan, and maybe the cake will come out of a regular cake pan without too much trouble. I'm not sure, as I've never tried it.
Serving the cake in the cake pan is, of course, the simplest solution. What you're making is essentially a chocolate souffle.
re: Jay F
No, nothing like that. I was just drawn to this one because I had an absolutely sublime flourless torte at a restaurant about a year ago. I was on a chocolate hunt and this looked best!
I ended up not having enough money for the chocolate the other day, but I just picked it up. We're going to Wal-Mart on the way home, so I might beg and plead for a new pan. Otherwise, I will probably just serve it in the 8x8.
The thing about tinkering with different pans for specifically asked for recipes is that you just might get disappointed. Anyways I once saw in a show that when you don't have a springform you could use layers of parchment paper, one over the other, in a way that you can lift the cake (it was a loaf pan by the way). Being a flour less recipe it will stick like hell the sides of the pan.
And if you really, really want something chocolatey try
Gabby's 5-minute chocolate cake in a cup, in YouTube, or the gazillion other like that. They work just fine and my 4 yo loves them.
The Kaiser springform pans I have seen have a grid like pattern on the bottom. The Fat Daddios had smooth bottoms. The Fat Daddios IMO release more easily.
I made it in the 8x8. No foil or parchment paper, just buttered it. The first piece didn't want to come out, but it was a corner. The second one came out better than I figured it would.
It's pretty serious cake. I thought I made fudge on accident at first! :p
Thanks for all of the feedback.
I've made similar, flourless choc cakes, and used a regular cake pan, works fine. Just butter the bottom and place parchment paper on the bottom then butter the parchment, the cake, after cooling, will come right out.