Chocolate pudding cake in cast iron?
A friend would like to make a chocolate pudding cake, using a recipe from King Arthur Flour.
She'd like to bake it in the ceramic-lined cast-iron pot she uses to bake no-knead bread. (Yes: I suggested she simply buy a 9inch cake pan, but she has a small kitchen, really doesn't cook much, doesn't enjoy cooking, doesn't want to buy another pan that she figures she'll never really use.)
I wonder whether the cast-iron will work for this recipe? Should it be preheated before the batter goes in, or just put it cold into the preheated oven (I've thought that cast-iron takes longer to heat up than "regular" baking tins.)
Recipe is here:
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If your friend has those (or similar ovenproof small pots), she might enjoy making and serving them that way.