Carefully remove the pan from the oven; be careful not to splash the hot water. Remove the cake pan from the water bath and allow the cake to cool fully in the pan. Place a serving plate over the cake pan and invert so that the pan is on top of the serving plate. Gently lift the cake pan off, then peel away the parchment paper.
Serve topped with whipped cream and fresh berries or chocolate shavings.
Nutrition information per serving: 340 calories; 250 calories from fat (74 percent of total calories); 28 g fat (16 g saturated; 0.5 g trans fats); 115 mg cholesterol; 23 g carbohydrate; 2 g fiber; 18 g sugar; 5 g protein; 40 mg sodium.
EDITOR'S NOTE: Alison Ladman is a recipe developer for the AP.