Help with spring-form pan / chocolate torte recipe

[LisaR]

I'm trying out a new recipe and I am a bit confused. I've never used a spring pan before, but I can't imagine it is that much different than any other cake type pan.

The directions say, "Grease and line the bottom of a 9” spring-form pan with parchment, wrap in heavy-duty foil and set aside."

Why?

Why would I grease it only to cover it with parchment and foil? And why would I cover it with both parchment and foil?

What am I missing?

 

[Green Tea]

It is oddly written. *MY* interpretation would be this:

Grease the bottom and cut a circle of parchment to fit inside. Then wrap the outside of the pan in foil to keep a liquidy batter from draining through.

Then when you remove the sides, the parchment bottomed dessert will go nicely onto a cake plate.

But Martha Stewart I am not!

 

[mrsv98]

I'm trying out a new recipe and I am a bit confused. I've never used a spring pan before, but I can't imagine it is that much different than any other cake type pan.

The directions say, "Grease and line the bottom of a 9” spring-form pan with parchment, wrap in heavy-duty foil and set aside."

Why?

Why would I grease it only to cover it with parchment and foil? And why would I cover it with both parchment and foil?

What am I missing?

First grease the pan, bottom and sides. Then cut the parchment, put it in the pan and grease that. Finally, wrap the foil all around the outside of the pan to make sure you don't get any leaks/drips. I always put my spring form on a cookie sheet just to be sure.

Good luck, it isn't as hard as it sounds!

 

[LisaR]

First grease the pan, bottom and sides. Then cut the parchment, put it in the pan and grease that. Finally, wrap the foil all around the outside of the pan to make sure you don't get any leaks/drips. I always put my spring form on a cookie sheet just to be sure.

Good luck, it isn't as hard as it sounds!

Thanks! I would have never guessed that the foil went on the outside!

 

[Janepod]

First grease the pan, bottom and sides. Then cut the parchment, put it in the pan and grease that. Finally, wrap the foil all around the outside of the pan to make sure you don't get any leaks/drips. I always put my spring form on a cookie sheet just to be sure.

Good luck, it isn't as hard as it sounds!

That's what I would do too.

Another tip with springform pans: fill it with water before you do anything. Make sure it's not super-leaky. A little drip is one thing, but if you're using an old pan that's been banging around in the cabinets for a while, you may find your entire batter leaking out. Better to test with water first.

 

[mnrose]

Yup. Foil goes on the outside. I'm getting hungry just thinking of my flourless chocolate cake...made in my springform pan, lined with parchment, and wrapped in foil.

 

[NotUrsula]

Not really needed with that recipe, but a baking tip re: chocolate treats. If the recipe calls for flouring the pan, don't use flour; use cocoa powder instead. You won't get that white flour to be dusted off, and the flavor of the chocolate batter will be intensified.

 

[LisaR]

That's what I would do too.

Another tip with springform pans: fill it with water before you do anything. Make sure it's not super-leaky. A little drip is one thing, but if you're using an old pan that's been banging around in the cabinets for a while, you may find your entire batter leaking out. Better to test with water first.

Thanks! I tested it out and there weren't any leaks. It is a brand new pan. It is in the oven now so we shall see how successful this is in an hour from now. The batter tasted good so even if it doesn't look pretty, at least there is that!