Sorry, but this was a huge failure. I used my simplest bundt pan, and it stuck beyond usability. I could never serve this as is. Perhaps if you used a springform pan, although the texture is such that I suspect it will stick horribly and crumble no matter what. Perhaps less butter would help the texture or less sugar. The sugar content is almost the same as the flour. I waited 30 minutes to remove the pan, and while it was warm, it stuck horribly. Also the ganache is rather bitter, and while I wouldn't make this receipt again, less spices might help someone else judge for themselves. I refuse to believe the photo is showing this recipe.

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