<link href="../Styles/template.css" rel="stylesheet" type="text/css"/> <meta content="urn:uuid:54c0aff8-a09c-4dbb-a9d2-873acaee39a7" name="Adept.expected.resource"/> </head> <body> <hr/> <p class="recipe_var_slug"><b>FALLEN CHOCOLATE CAKE</b></p> <hr/> <p class="nftk_body_first"><i>One large fallen chocolate cake can be prepared in a springform pan. Do not use a regular cake pan, as the cake will be impossible to remove once baked. Though the cake is best when served warm (within about 30 minutes of being unmolded), it can be held in the pan for up to 2 hours before serving.</i></p> <p class="nftk_body_indent">Substitute greased 8- or 9-inch springform pan for ramekins. Reduce oven temperature to 375 degrees and bake until cake looks puffed, thin top crust has formed, and center jiggles slightly when pan is shaken gently, 22 to 25 minutes for 9-inch pan or 27 to 30 minutes for 8-inch pan. Let cake cool for 15 minutes, then run thin knife between cake and sides of pan and remove sides of pan. Sprinkle with confectioners’ sugar, if using, and/or dollop with whipped cream, if using, and serve.</p> </body> </html>