Urgent Help Needed! Cake Failed Twice, Due Tomorrow!
Decorating By kathik Updated 1 Aug 2007 , 7:26am by leta
I have made this recipe before, but for some reason I can't get it right tonight! It bakes for 1 hour and 15 minutes and it looks wonderful for the first hour and then begins to fall. The crust is supposed to fall some, because it is flourless, but not like this! I let it finish the baking time and then it really falls flat! Please help me figure out what's goiong on.
14 tablespoons butter/margarine
6.5 oz semisweet chocolate
9 egg yolks
1 cup sugar
4 egg whites
Melt choc and marg in double boiler, set aside. Beat egg whites until stiff, set aside. Beat yolks and sugar 4 minutes, scrape down, beat 2 more minutes. Will be thick and pale. Beat in chocolate. Add 1/4 whites and combine. Gently fold in remaining egg whites. Pour into 9 inch greased (bottom only) springform pan. Bake at 325 degrees for 1 hour 15 minutes. Note in book says during baking the surface of the cake will form a crust which will normally collapse when the cake is removed from the oven. Invert cake on cardboard round and refrigerate for 1 hour.
Desperate for help,
Kathi
Are your egg whites whipping up nice. Is bowl grease free your beating them in? And lastly are you folding gently? If yes to all answers maybe oven temp off? Don't open oven during the baking process. Can't think of what else except overbeating mixture before egg whites are added Hope something might help. 
I use a similar recipe, but it says to bake it is a water bath. I don't know if that would affect ti in the way that you are describing, thought. Mine calls for 16 tablespoons of butter, too.
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