Summer

This happened to me the last time I made toffee. I poured some of the oil off, added a bit of water, heated a bit more and then it was fine.

Awesome, thanks for all the suggestions!

Yup, ingredients are all at room temp and I'm pretty sure I'm creaming long enough. I mean, I don't do it any differently than any other cake I make and all those turn out fine. In the reviews a couple people mention that this cake doesn't rise very much, and it doesn't, but nobody mentions the falling in the center. But it happens every single time I make the cake. I just can't find another chocolate cake recipe I like as well as this one flavor-wise. I'd also be open to a different chocolate cake recipe. I think I like this one so well because it uses melted chocolate as opposed to only cocoa powder. I find that cocoa powder cakes have a particular flavor to them that I'm not partial to. Every time I make this cake, people go bonkers. I mean, it's really incredible.

Excellent! I will try inverted next. Thank you!

It seems to rise properly, then fall once out of the oven. No, I've never checked the temp of my oven but it might be slightly under because everything always takes longer than the suggested range of cooking times. (If a recipe says 50-60 minutes, I know it will be at least 60 for example). RichardJones - how much would I add?

rickster, I'm using European style butter which is 82% butterfat (according to the package). I hear that creates better results. One thing I'm unsure of is how thin/thick my butter should be. This is one of those things I wish someone could show me in person because the youtube videos/photos just aren't cutting it for me.

I haven't tried reducing the liquid. I'll try that next. I have baked a few minute longer and it seems to burn easily on the edges. Perhaps lowing the temperature and baking longer might do the trick.

I'm having the same problem only I knew about it before I even popped it in the oven. Actually, that's how I ended up on this forum - Google led me to this post! My problem is that I don't know how to fix it. I can see the butter marbling and breaking into pieces and then popping out of the dough, I just don't know how to stop it from happening. Granted, I've only tried puff pastry twice and it is slightly better the second go around, but it's still a mess. Any suggestions for avoiding the problem? I thought I had the detrempe and butter block the same consistency this time and I only rolled in one direction (unlike last time - I didn't realize that was important). Anything else critical I'm missing? I sure wish I had someone to show me, but I'm an amateur home cook.

I've been using this divine chocolate cake recipe for about a year now. It's this one from Epicurious. It's so rich and delicious. I just love it. The problem is that whenever I make it, it falls slightly in the center. It's not totally collapsed, just a slight indentation in the center. I treat it no differently when it comes out of the oven than any other cakes I make, yet it always falls slightly in the center. So really, I don't think it's anything I'm doing, I think it's the recipe. And forget about making cupcakes with the recipe. I tried that once and they all had little wells in the center. (I quickly filled them up with ganache and topped with Italian Meringue Buttercream and they were the hit of the 4th of July party, so all was not lost, but still...) Any thoughts on why it collapses somewhat? I just love the flavor and texture of this cake, it's just a pain to deal with that well in the center...