I've been asked to bring this cake for Easter (I know, not a very Easter-like recipe!) and the last time I made this, I had a problem with the execution. The recipe is from Cook's Illustrated and is absolutely divine. It starts with a layer of flourless chocolate, which is cooled and topped with chocolate mousse. The cake is chilled again and topped with a final layer of white chocolate mouse. The recipe suggests baking and assembling in a springform pan. The cake is chilled in the springform pan and the sides of the pan are removed before serving. Here's my problem -
I baked the first layer and the flourless cake pulled away quite a bit from the sides of the pan. So the second layer, chocolate mousse, was at risk of "dripping" over the sides of the 1st layer. I had to jury rig some parchment paper around the bottom layer (inside the springform pan) to prevent the 2nd and 3rd layers from falling over the sides of the cake. This turned out to be a pain because when I removed the parchment before serving, the sides of the cake were still a mess, so I had to clean up the cake by cutting off some of the sides. Hope this is making sense to everyone...
Any tips on how to prevent the flourless cake layer from pulling away from the sides of the pan?