Problem solved! On my second attempt of making this delicious recipe, I increased the height of the springform pan by wrapping heavy duty aluminum foil around it. To make the foil extra stiff, I folded it in half before placing it around the pan, whose height I increased by about four (4) inches. Just as I had done with the pan, I buttered the interior of the foil. I also don't place my 10-inch pan into a water bath - don't have another pan large enough to accommodate it. Instead, I place a pan with water on the bottom shelf.
With the newly heightened pan, I was able to prevent the batter from overflowing while it baked. It settled once it came out of the oven and was decidedly decadent when I served it. Yummy enough to stand on its own without any garnish or sauces, but that's not a requirement. Here's to eating cake!
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Problem solved! On my second attempt of making this delicious recipe, I increased the height...