What can I make with a springform pan besides cheesecake?!


Question: I got it for that specifically, but I'd love to know if has other uses. Any ideas or recipes would be great :)


Answers: I got it for that specifically, but I'd love to know if has other uses. Any ideas or recipes would be great :)

Let's see...that's a good question. Here are a few "ideas" that came to mind...but I haven't tried them using a springform pan.

-Deep dish Chicago Style pizza
-A lasagne
-A whole stuffed cabbage (French Style)-Savoy cabbage leaves filled with ground pork & spices in alternating layers (like a lasagne)
-Stuffed Bell Peppers: Take the top off 2 red & 2 green bell peppers, remove the seeds & the ribs. Keep the shell of the pepper in tact. Fill them with a mixture of ground pork sausage & pre-cooked white rice. Place the top (w/ the stem) of the peppers back on and secure each one with a toothpick. Pour about 1-2 T. of marinara sauce & a drizzle of olive oil over each of them. Bake at 375, covered with foil for about 45 min.

This is my all time favorite cake! It's a flourless chocolate cake & it is very moist & decadent! I don't do the double boiler thing - I just melt the chocolate mix in the microwave at 30 second intervals in a glass bowl - be sure to stir after each interval! This is one of those cakes that blows people away so you can't tell them how easy it is to make! lol! - Oh - and it's great with raspberry sauce too!

1 pound bittersweet chocolate, chopped into small pieces
1 stick unsalted butter
1 tsp pure vanilla (or almond) extract
9 large eggs, separated
3/4 cup granulated sugar, plus 1 tablespoon
2 cups heavy cream, cold
Confectioners' sugar, for dusting

Preheat the oven to 350 degrees F. Butter a 9-inch springform pan.

Put the chocolate, vanilla and butter into the top of a double boiler (or in a heatproof bowl) and heat over (but not touching) about 1 inch of simmering water until melted. Meanwhile, whisk the egg yolks with the sugar in a mixing bowl until light yellow in color. Whisk a little of the chocolate mixture into the egg yolk mixture to temper the eggs - this will keep the eggs from scrambling from the heat of the chocolate - then whisk in the rest of the chocolate mixture.

Beat the egg whites in a mixing bowl until stiff peaks form and fold into the chocolate mixture. Pour into the prepared pan and bake until the cake is set, the top starts to crack and a toothpick inserted into the cake comes out with moist crumbs clinging to it, appx. 40 minutes. Let stand 10 minutes, then remove sides of pan.

While the cake is cooking, whip the cream until it becomes light and fluffy.

Serve at room temperature dusted with confectioners' sugar and topped with whipped cream.

Melt chocolate and paint the inside of the pan with the chocolate to make a chocolate shell. Put the pan in the fridge for about 15 minutes to harden the chocolate, after removing from the fridge let it set on the counter for 5 minutes before releasing the pan. Fill it with whatever you can imagine.





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