I made a flourless chocolate cake in Nordic Ware's snowflake pan and, despite spraying with Pam, it stuck. I am wondering, since it is a chocolate cake, if I could spray it and then coat the pan with cocoa powder? I would rather not use a spray with flour in it as I'd like to keep the cake gluten free. I also don't want to use something that will change the colour of the cake too much. I am interested to hear your thoughts. Thank you.

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