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.
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...
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
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.
/3ba930eb-d71c-4b7d-86a7-e992753dbe4e--IMG_8167.JPG)
4 Comments
In it she says it should be a 9" springform pan