For the first night of Passover we were headed to Brian's mom's house and I volunteered to bake a flourless chocolate cake. In years past, we've bought the cake and always ended up spending a great deal of money on bakery offerings whose texture more closely resembles dense fudge than cake. I figured I could do better for less.
Comparing a few recipes, I came up with one that looked most reasonable and tweaked it where I thought it didn't look right. I made the batter and got the feeling it would be good. I whipped the egg whites to create volume (no fudge here) and added ground almonds and good vanilla. So, with the oven pre-heating, I reached into the cabinet for my spring-form pan and...it wasn't there! I looked everywhere. I called my mother in case she had it. Nada. I had no choice but to bake the cake in my angel food tube pan.
It came out of the oven looking and smelling great. The top had collapsed some as I expected from a souffle-type cake. A little powdered sugar would make it right, I thought. I let the cake cool completely before even attempting to remove it from the pan. But it was all in vain and the cake broke into pieces as soon as I lifted it off the tube.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx7J77IzbFpjaoFG7TWjnBuW-wZy7nKDwUDKlr8KC-b8Zomzh7o9n_nvwCEleAR0hv-cmuiyy5iTL0rylCdI6tTppxWqAEIkhrJiNz2T1gTl7yRtSTjMMC0hpIOtLQUApRAQjOVXLUb_U/s320/souffle_ps.jpeg)
It was supposed to look like the picture above and I think it would have if baked in the correct pan. So, I'm on the hunt for a new spring form. After all, a taste this good deserves another shot and I'll report back.
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