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Trouble Removing Flourless Chocolate Cakes from Muffin Tins

post #1 of 5
3/17/09 at 8:34am
Thread Starter 
I made a batch of flourless chocolate cakes in a 6 cup muffin tin and buttered the wells before adding the batter. After baking and cooling, several of the cakes were difficult to remove....only 2 of the 6 were presentable.

Is there something else I can use to get the cakes to release? Thanks much!
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post #2 of 5
3/19/09 at 12:11pm
Try lining the cups with wax paper next time. I never make a flourless chocolate cake without lining it first. I've never made miniature ones, but may as well give it a shot with the paper!
*Food*

I am the Mad Baker Woman
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post #3 of 5
3/19/09 at 5:40pm
When I used to make individual flourless chocolate cakes, I buttered and sugared the cups, like you would do for a souffle. They usually slid out easily. Maybe 1 time out of 4 I would have to loosen the cake with a knife to get it out.
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post #4 of 5
3/19/09 at 8:21pm
Spray with oil or grease with butter, then dust with cocoa powder- if you're using flourless cake, it may be that someone is gluten intolerant, the cocoa can work on smaller cakes because they don't bake for as long as a large cake. I tried this method on a large bundt, and it stuck in a few places due to baking time. Also put a small round of baking paper at the bottom first in a greased muffin tin. Let me know how you go.
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post #5 of 5
3/20/09 at 7:19am
chill them down and then heat the pans to remove.
bake first, ask questions later.
Oooh food, my favorite!


Professor Pastry Artswww.collin.edu
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