How To Adjust Cook Time For Half Recipe?
Decorating By ceshell Updated 19 Nov 2006 , 6:45am by moydear77
In my ongoing flourless chocolate cake saga (regarding how to inflate its height because it's so flat...barely an inch tall), beachcakes had a wonderful suggestion for torting it since it's way too dense to torte (imagine trying to torte a bar of clay).
SO: If I were to make the recipe and pour HALF of it each into TWO pans I could produce, essentially, the two "layers" already torted. But how on earth would I adjust the baking time to compensate for the reduced volume of batter in each pan?
The original recipe calls for a 10" pan cooked at 325 for 45m. You can't really do a doneness test for a flourless choc cake (can you?) cuz there are no crumbs!! I baked my test cake for exactly 45 mins and it came out perfect. I would still cook the layers in the 10" pan, just with half as much batter.
The ingredients are too expensive for me to just wing it and I hope I cook each half-height cake for the right length of time. Is there any kind of formula for reduction of baking time when halving a recipe of a single-pan cake?
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