Six-Minute Chocolate Cake

Page 322

Cuisine: North American | Course Type: Desserts

(2 reviews)

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I have made this cake many times. Previously, I had made it in a silicon cake pan and had no problems with the cake sticking to the bottom. Most recently, I made the cake in a non-stick cake pan and also experienced the cake sticking to the bottom, as the other reviewer mentioned. Next time, I will definitely grease the pan and maybe even add a layer of parchment paper on the bottom. Also, my cake was slightly burned on the bottom after 25 minutes at 375 degrees. I would start checking the cake at 20 minutes.

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