i would like to double this for a dinner party. straight double of pan size & recipe? also can i bain de marie rather than set the pan in water/
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
My advice for this type of pudding cakes (as they are sometimes called) is to pay attention to the dish/pan you choose for the doubled recipe. Even if the volume itself can be contained in a dish not quite twice the size but with a higher rim, it may not work for you. If the batter is too deep instead of the distinct separation of spongy top and creamy bottom you may end up with a gooey middle that tastes uncooked. So just consider your surface area important.
June is a trusted source on General Cooking.
setting the pan in water IS creating a bain marie.
amysarah is a trusted home cook.
What ChefJune said. I know there are pots sold as 'bain maries,' that are basically double boilers, but the concept is essentially a water bath. And per Droplet's reply, the shape/volume could be an issue in how it sets up. I've not made this recipe, but it looks like a 'pudding cake' - which I've made many times in its chocolate incarnation - and a simple water bath in the oven is what it takes.
Like this glorious, messy, amazing beast—and so much more.
Summer's #1 Power Ingredient
5 Tips from Stella Parks
Go On, Spread Out
The Cherry Soup That Found Me
Your #1 Loves