TWD: cherry-fudge torte
I would say that with this recipe, I was roughing it, but “roughing it” doesn’t usually involve mascarpone. Me? I was merely without a spring-form pan.
So I poured the batter in thoroughly greased muffin tins and baked away. I had a little left over, so I poured it in a cake pan. Unfortunately, there is definitely a reason to make this in a spring form pan–the cooked cake is quite delicate! None of my little cupcakes came out whole! Fortunately, the cake did survive!
I put a little less cream in mine because I wanted to make sure it stayed thick enough to spread on (ie no springform pan).
The resulting taste and texture I found quite delicious; however, I don’t think I will be making this one again until I have acquired the spring form pan.