margarine?! really?!... this pretty much puts me off from signing up for this...
Martha Stewart Member
I use a springform pan to make this and I have never had a problem getting it out of the pan. Once it is out of the pan, I spread a chocolate genache over it and take a frosting tip to make a "shell" border around the top and bottom of the cake. I have made this cake twice for school dessert auctions.