Reheating

• If reheating a pre-baked cake, rather than attempting to bake it further, the process is simple. Preheat your oven to 325 degrees Fahrenheit, cover the cake with foil and put it the oven. Bake it for seven to nine minutes, or until the cake reaches the temperature you desire, whether slightly warmed or steaming hot. Although the foil keeps the cake moist, be careful not to overbake it because the edges become hard and chewy.

Timing

• Re-baking a cake that may not be done enough in the middle is tricky and requires perfect timing. Placing the cake back into an oven while it is still warm is key to re-baking it successfully. Check that the cake has not cooled before putting it in, otherwise the outside will continue to bake, leaving the center unbaked and the edges crusty and unappetizing.

Temperature

• There are two ways of re-baking a cake: maintaining the current heat within the oven and baking it for a little longer, or turning the oven off and letting the residual heat do the rest of the work. If you put the hot cake back into the hot oven, bake it in 5-minute intervals, checking until a toothpick comes out clean. If the flourless cake is only slightly underdone, or you desire less moisture in the texture, turn off the oven and put the cake back in. Check it every 10 minutes with a toothpick or press your fingers gently on the center until the cake feels firm -- be careful not to burn yourself.

Alternatives

• As an alternative to re-baking an underbaked cake, remove the gooey center and fill it with fresh fruit or ice cream. The creative solution allows you to place an elegant garnish on what is typically a simple cake; the thick texture becomes the perfect platform for additional ingredients sprinkled on top.