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.