Bete Noir in a convection oven

[JeanneCake]

Is it possible? I've always done mine in small batches (meaning 14 or 28 at a time) in a regular oven; I am going to be getting requests for 150+ and I would really like to use the convection oven (low fan).

I'll have time to try it out mid-Sept when things calm down, but thought I'd see if anyone is making it like that now; or has in the past and can either reassure me it's possible or save me from wasting the ingredients

Basically, it's an egg foam (whole eggs beaten with sugar), with melted chocolate and butter that has a hot sugar syrup added to it, then that is added to the eggs and it's baked in a bain marie. I always get a crust on mine, it breaks up when the cake is compressed down after coming out of the oven (I always push down on the whole ones with the bottom of a tart pan, or for my individuals, a smaller round pan that fits inside the 3" round pan. This way, there is little chance the cake will be "sunken" on the sides - but if that were to happen, we'd just fill it out with some semi-firm ganache.