Always go with your instincts. When I got out the springform cake pan, I looked at it and thought, “Huh. This seems a little loose.” Sure enough, when I tried to move it into the oven, this is what happened.
I managed to salvage most of the batter for the flourless chocolate cake I’m making. At first, I was just going to pitch it all. But after doing a mental calculation as to how much all the ingredients cost (a dozen free-range eggs, a pound of fancy schmantzy chocolate, a pound of organic butter etc.), I figured, why not give it a shot. It just won’t rise as high as it should since about 1/3 of the batter landed on my countertop and floor.
If it doesn’t turn out, I’ve got Haagen-Dazs in the freezer.
Happy Valentine’s Day!