I have a question about the recipe "Flourless Chocolate and Raspberry Torte" from divasparkle. What size pan should I use for this recipe?
It looks like an 8 or 9 inch springform. Either will work, but check the doneness 10 minutes before the bake time listed in the recipe and continue monitoring if needed.
Here's another version of this recipe from the author's blog (http://selmastable.wordpress.com/2014/06/13/flourless-chocolate-and-raspberry-torte/)
In it she says it should be a 9" springform pan
i just made it for NYE and followed the link to the blog with the same question - used a 9 in and it was perfect. It is a very good cake - everyone had seconds...
Well, I made this a few days ago in a 9" springform, subbing in some Fiori di Sicilia flavouring instead of the vanilla extract. It was great! I really like the texture of this cake-- it holds up really well.