General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc.

Reply
 
LinkBack Thread Tools Search this Thread Display Modes
  #1 (permalink)   Report Post  
Old 31-12-2010, 02:36 PM posted to rec.food.cooking
external usenet poster
 
Join Date: Nov 2010
Posts: 662
Default Question about baking: springform pans

I'm about to bake a flourless cake. The recipe calls for baking it in a
10 inch springform pan in a water bath at 300 degrees for 5 minutes. I
can't find the bottom to my 10 in and have to use an 8 inch...any ideas
how much longer to cook it? Thanks in advance.


--
Currently Reading: Falling Free by Lois McMaster Bujold

  #2 (permalink)   Report Post  
Old 31-12-2010, 06:07 PM posted to rec.food.cooking
external usenet poster
 
Join Date: Sep 2010
Posts: 10,546
Default Question about baking: springform pans

On Fri, 31 Dec 2010 09:36:15 -0500, ravenlynne
wrote:

I'm about to bake a flourless cake. The recipe calls for baking it in a
10 inch springform pan in a water bath at 300 degrees for 5 minutes. I
can't find the bottom to my 10 in and have to use an 8 inch...any ideas
how much longer to cook it?


Cook it only 5 minutes... I don't think so.

Don't you mean how much *less* time to cook the smaller cake?

Between a 10" and 8" there's a big difference in volume, do not use
the entire recipe in the smaller pan... but it would probably require
only a few minutes less cooking time... check with a toothpick.
  #3 (permalink)   Report Post  
Old 01-01-2011, 06:50 PM posted to rec.food.cooking
external usenet poster
 
Join Date: Mar 2010
Posts: 636
Default Question about baking: springform pans

In news:rec.food.cooking, Brooklyn1 Gravesend1 posted on Fri, 31 Dec
2010 13:07:45 -0500 the following:

Cook it only 5 minutes... I don't think so.

Don't you mean how much *less* time to cook the smaller cake?

Between a 10" and 8" there's a big difference in volume, do not use
the entire recipe in the smaller pan... but it would probably require
only a few minutes less cooking time... check with a toothpick.


Check a flourless cake with a toothpick?

I checked the web for flourless cakes:


Ingredients

4 (1 ounce) squares semisweet chocolate, chopped
1/2 cup butter
3/4 cup white sugar
1/2 cup cocoa powder
3 eggs, beaten
1 teaspoon vanilla extract


I don't know what that is, but it certainly doesn't sound like something
I'd think of as cake. Then again, soap comes in cakes, so I'm wrong.
/sigh

Damaeus
  #4 (permalink)   Report Post  
Old 01-01-2011, 07:06 PM posted to rec.food.cooking
external usenet poster
 
Join Date: Nov 2010
Posts: 662
Default Question about baking: springform pans

On 1/1/2011 1:50 PM, Damaeus wrote:
In news:rec.food.cooking, Brooklyn1Gravesend1 posted on Fri, 31 Dec
2010 13:07:45 -0500 the following:

Cook it only 5 minutes... I don't think so.

Don't you mean how much *less* time to cook the smaller cake?

Between a 10" and 8" there's a big difference in volume, do not use
the entire recipe in the smaller pan... but it would probably require
only a few minutes less cooking time... check with a toothpick.


Check a flourless cake with a toothpick?

I checked the web for flourless cakes:


Ingredients

4 (1 ounce) squares semisweet chocolate, chopped
1/2 cup butter
3/4 cup white sugar
1/2 cup cocoa powder
3 eggs, beaten
1 teaspoon vanilla extract


I don't know what that is, but it certainly doesn't sound like something
I'd think of as cake. Then again, soap comes in cakes, so I'm wrong.
/sigh

Damaeus


My thought was, it's smaller, thus deeper, so it would take longer.
Anyway, it baked perfectly in 45 minutes and was delicious with
raspberry drizzle.

--
Currently Reading: Falling Free by Lois McMaster Bujold
  #5 (permalink)   Report Post  
Old 01-01-2011, 11:59 PM posted to rec.food.cooking
external usenet poster
 
Join Date: Dec 2008
Posts: 61,789
Default Question about baking: springform pans

On Sat, 01 Jan 2011 14:06:19 -0500, ravenlynne
wrote:

My thought was, it's smaller, thus deeper, so it would take longer.
Anyway, it baked perfectly in 45 minutes and was delicious with
raspberry drizzle.


I used the one flourless chocolate cake from chowhound.com that was 12
oz of chocolate and three eggs baked 15 min (I did 20) in an 8-inch
springform pan. It didn't set up right for me. It was supposed to
set up into fudgelike consistency in the refrigerator... maybe I
didn't let it sit long enough. It was very tasty, but it was more
like pudding than cake.

--

Never trust a dog to watch your food.


  #6 (permalink)   Report Post  
Old 02-01-2011, 03:39 AM posted to rec.food.cooking
external usenet poster
 
Join Date: Nov 2010
Posts: 662
Default Question about baking: springform pans

On 1/1/2011 6:59 PM, sf wrote:
On Sat, 01 Jan 2011 14:06:19 -0500, ravenlynne
wrote:

My thought was, it's smaller, thus deeper, so it would take longer.
Anyway, it baked perfectly in 45 minutes and was delicious with
raspberry drizzle.


I used the one flourless chocolate cake from chowhound.com that was 12
oz of chocolate and three eggs baked 15 min (I did 20) in an 8-inch
springform pan. It didn't set up right for me. It was supposed to
set up into fudgelike consistency in the refrigerator... maybe I
didn't let it sit long enough. It was very tasty, but it was more
like pudding than cake.


The one I made was fabulous...very fudgy..solid.

Flourless Chocolate Cake

Ingredients

* 1/2 cup water
* 1/4 teaspoon salt
* 3/4 cup white sugar
* 18 (1 ounce) squares bittersweet chocolate (I used ghirardelli)
* 1 cup unsalted butter
* 6 eggs

Directions

1. Preheat oven to 300 degrees F (150 degrees C). Grease one 10 inch
round cake pan and set aside.
2. In a small saucepan over medium heat combine the water, salt and
sugar. Stir until completely dissolved and set aside.
3. Either in the top half of a double boiler or in a microwave oven
melt the bittersweet chocolate. Pour the chocolate into the bowl of an
electric mixer.
4. Cut the butter into pieces and beat the butter into the
chocolate, 1 piece at a time. Beat in the hot sugar-water. Slowly beat
in the eggs, one at a time.
5. Pour the batter into the prepared pan. Have a pan larger than the
cake pan ready, put the cake pan in the larger pan and fill the pan with
boiling water halfway up the sides of the cake pan.
6. Bake cake in the water bath at 300 degrees F (150 degrees C) for
45 minutes. The center will still look wet. Chill cake overnight in the
pan. To unmold, dip the bottom of the cake pan in hot water for 10
seconds and invert onto a serving plate.


--
Currently Reading: Falling Free by Lois McMaster Bujold
  #7 (permalink)   Report Post  
Old 02-01-2011, 04:22 AM posted to rec.food.cooking
external usenet poster
 
Join Date: Dec 2008
Posts: 61,789
Default Question about baking: springform pans

On Sat, 01 Jan 2011 22:39:10 -0500, ravenlynne
wrote:

The one I made was fabulous...very fudgy..solid.


Thanks for the recipe, Lynn. I'll try that next time or maybe I
should try cooking the one I used somewhat longer. Comments are from
the person who posted the recipe, not me. I used an electric mixer
and "fluffed" up the egg whites, so that part wasn't a problem for me.
I also cut a piece of parchment to fit the bottom of the pan, sprayed
it with Pam (canola Pam) and dusted it with cocoa powder, so that
worked out for me too.


Quick and Easy Flourless Chocolate Cake
chowhound.com

- 12 oz. semisweet or bittersweet chocolate chips (I use Ghiradelli
60% cacao bittersweet to good effect, I think; it's very intensely
chocolately and not overly sweet)
- 1/2 C. butter
- 1/4 C. sugar
- 1/4 C. strong freshly brewed coffee
- 2 T. liqueur (Kahlua, Chambord, brandy... I've even used bourbon)
- 3 eggs
- cocoa powder for dusting

Heat oven to 425F. Butter 8-inch springform pan. The cake has a
tendency to stick to the sides and bottoms of the pan, so a dusting of
cocoa powder can be helpful.

In medium glass bowl, combine chocolate, butter, 1/4 cup sugar, coffee
and liqueur.

Microwave on high 1-2 minutes until chocolate and butter are melted
and smooth when stirred. (For my microwave, I check after the first
minute and stir at the 1 minute, 1.5 minute and 2 minute markers.)

Whisk in eggs until smooth and VERY well blended. (Whisk until past
the point where you think it's well blended, since a stray albumen
'fiber' really ruins the texture.)

Turn mixture into prepared pan. Bake 13-15 minutes.

Cake will not completely set in middle. Sides should pull away
slightly from pan. Cool to room temperature, then refrigerate until
cold.

I use a slightly warm butter knife to separate the cake from the sides
of the pan before releasing if the cake hasn't pulled away from the
sides of the pan enough. Dust with additional cocoa powder or
powdered sugar if you like that aesthetic. (It's a good way to
distract from cracks if you have any.)

Makes 10 servings


--

Never trust a dog to watch your food.


Reply
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules

Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Quick baking question: Springform pans Ubiquitous General Cooking 16 02-01-2011 02:52 PM
Springform Pans? Woolstitcher General Cooking 28 17-01-2008 03:45 AM
Opinion Please: Best Springform Pans? [email protected] Baking 4 04-02-2007 07:58 PM
Baking Pans biig General Cooking 4 11-01-2007 02:05 PM
Question About Baking Pans Danny Hardesty General Cooking 3 19-10-2003 03:59 PM


All times are GMT +1. The time now is 01:00 PM.

Powered by vBulletin® Copyright ©2000 - 2022, Jelsoft Enterprises Ltd.
Copyright 2004-2022 FoodBanter.com.
The comments are property of their posters.
 

About Us

"It's about Food and drink"

 

Copyright © 2017