Thanks for the kind words. I actually did buy an 8” the day I made the cake. I opted for the larger size because it was for 15-17 people. I wonder whether the Chocolate Oblivion Torte overcooked because of the pan material. It was a springform pan that was made of that dark (almost black) nonstick coating. maybe, it absorbed too much heat. But then again, the pan is heated by the waterbath so I don’t know how much the metal color affected the temperature of the cake. I’ll have to try it again with an 8”. I might just do the 1/2 recipe and make a 6”. I ended up decorating the cake with white ganache, a chocolate lattice band and chocolate covered strawberries (wanted raspberries but there were none left at the market I went too and I was just too late to go to another store). Made it for my firned and am awaiting for feedback from her. I only tasted the edge of the cake (was a bit too bitter on it’s own to me, however, the white ganache (p.278) helped balance the flavor. So I will keep you posted.
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