"Slices of Sin" Questions
I am finally going to make that decadent-sounding "Slices of Sin" recipe for...you guessed it...Christmas. Before I start, though, I have a couple of questions for anyone who can help:
1. The recipe says to use a glass loaf pan lined with foil. Instead of doing that, could I use a metal Bundt or Springform pan NOT lined with foil if I wanted to give the cake a different shape? If the answer is "yes," do I just store the cake in the Bundt or Springform pan in the fridge during the setting stage?
2. Where should the rack in my oven be when I go to bake this?
3. The recipe calls for a good brand of semisweet chocolate. Should I be buying chocolate morsels in the baking section...or something like a bar of Lindt chocolate?
4. Butter...salted or unsalted?
Can't wait to make this! Thanks for the help!