21.   Remove cake from oven and immediately pour half the glaze over cake.

22.   Remove cake from pan to a wire rack to cool completely.

23.   Remove cake from water bath and cool completely before serving, plain or with creme anglaise.

24.   Remove cake from oven and let cool completely in pan.

25.   Remove cake from oven and pour caramel mixture over top.

26.   Remove cake from pan and continue to cool thoroughly on a wire cooling rack.

27.   Remove cake from refrigerator and spread top and sides with warm chocolate icing.

28.   Remove the cake from the refrigerator and pour the topping over the center of the cake.

29.   Remove the cakes and drain them on a paper towel-lined pan.

30.   Set aside for a few minutes, then remove cake to cool on wire rack.