Note to self: read Q & A before attempting recipe rather than while cake is baking. Problem: ooze. Had I read the Q & A, I would have seen that Dorie took the time to read our posts and advise using the bottom of the springform pan. Also: it's definitely time to go to the kitchen store and get an 8" springform pan. My cake oozed, burned and was very, very flat (though I was expecting a flattish cake since that's how my French friend, Dominique's chocolate cake always turns out).
Nonetheless, though it's not a "company cake" (it's only fit for family), once I took it out of the pan, it looked pretty good (if one ignores its pancake-like appearance). We ate it warm since it seemed like a little too much work to wait overnight for a burned cake.
It was delish.
And, since my chocolate bar was a full 16 ounces, I can try 3 more times without buying more ingredients... though that might mess up some of those New Year's resolutions!
I used an 8 inch springform. I think it's a good investment, as there are a lot of recipes that call for it in AMFT. I'm glad you've got lots of supplies for further experimentation!
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