The original recipe calls for an 8, 9, or 10" spring form. I don't have one of those, so I used a 9" cake pan instead. To ensure that the torte would still come out, I lightly greased the bottom of the pan with cooking spray and then lined it with parchment, pin-tucking the paper, so it would lay as flat and evenly as possible. I actually love what happened as a result, because the tucks gave the torte some neat crinkles around the edges. It had an almost pull-apart effect!