My friend’s daughter made this last year in a pie dish, and it was a bit messy (bubbled over) but came out pretty close to what’s described.
I made it a few days ago in a round Pyrex dish so I could transport it to a friend’s, and I got no separation of layers, though there was certainly “sauce” and cake.
I added coffee powder by habit, and rum to both batter and sauce, and it was very good. Also reduced sugar as I find all Yossi’s recipes too sweet.
Going to try the lighter, no egg no sour cream one of these days to compare.
