Hello everybody, Baker Dan here from the rolling hills of Vermont. I need your help please. I'm preparing a single layer full sheet pan of flourless chocolate cake and the recipe calls for me to melt the unsalted butter in a thick bottom rondeaux pan adding granular sugar while stirring the butter. Bring the mixture up to a boil. Remove it from the stove and pour this over dark, semi sweet chocolate chips. Let set for thirty seconds. My first question is why we do that? then to slowly whisk in heavy cream, afterwards liquid eggs and flavoring. The mixture is very rich, smells delicious and looks good to me. I then pour it in to a full sheet pan with parchment paper. Baked in a 300 degree oven roughly 35 -40 minutes. The problem I'm having is when the cake is baking it's like spitting or boiling looking. Not the consistency that you would think being a heavy rich cake. I have done this recipe before with out any issues. Lately how ever I'm having problems. Usually the top looks like the surface of the moon but together. Mine looks not together like it's not together in ingredients. One thought I had was that I was cooking the butter and sugar to long which I thought might have something to do with that over bake, separated kind of look. Before serving it I could put a thin layer of Ganache over the top. But again, usually I don't have problems and now I 'am and I don't want to change the recipe but feel that I have to. Ok you Pastry chefs out there. I welcome any feed back. Thank you for your valuable time and experience, Baker Dan.
