How to bake a good dark chocolate cake without hard sides.

I'm cooking a large dark chocolate cake, but as I've increased the size from an 8" to 10" it has come out with hard sides, dense and only just cooked in the middle. Anyone any ideas? I used a convection oven at 140.
Asked May 30, 2013
Cook’s note: The trick to getting notoriously stubborn madeleines out of the pan without cracking them is to very generously grease the pan. Butter works best for this recipe, and it gives the added benefit of helping the madeleines achieve their trademark golden color.
Cook Time: 10 minutes
Chill: 2 hours
Total Time: 2 hours, 10 minutes
Yield: 12 servings

1/2 cup butter, melted
2/3 cup granulated sugar
4 ounces bittersweet chocolate, melted
1 teaspoon vanilla extract
3 large eggs
1 cup all-purpose flour
1/2 teaspoon baking powder
2 tablespoons confectioners’ sugar


How to make chocolate madeleines:

Cream the butter and granulated sugar on high until it is light and fluffy. Add the melted chocolate and vanilla extract to the butter. Turn the mixer to low speed and add the eggs, one at a time, scraping down the sides of the bowl with a spatula as needed.

Beat the mixture on medium-high for about 3 to 4 minutes, until the mixture has lightened in color a bit and is very fluffy. In a separate bowl, mix together the flour and baking powder. Very gently fold the flour and baking powder into the egg mixture. Once the batter is smooth, cover it and transfer it to the refrigerator for 2 hours.

Preheat the oven to 375F. Generously grease 2 standard madeleine pans and spoon the cold batter into the molds. Bake them for 10 to 13 minutes, until they are puffed and very lightly browned. Invert the pans onto wire racks and give them a hard tap to remove the cookies from the molds. Serve them warm dusted with a bit of confectioners’ sugar for the best flavor.

This chocolate madeleines recipe makes 12 servings.
Answered Jun 08, 2013

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