Serious Efforts: Choc. flourless torte @ 5280 ft. — what went wrong?

I tried making Chocolate Epiphany's Chocolate Flourless Torte. When I took it out of the oven I had HIGH hopes — it had risen slightly — a miracle here in Denver. The center was not jiggly upon taking out of the oven — per the book's instructions.

When I let it cool per directions, it had sunk in the center. The top was glossy-crispy — not unlike a brownie. The center beneath it was still fudgy-pudding like similar to thick batter. It turned out not so much "cakelike" no spongy-ness, but not quite as dense as I had expected. Is it supposed to be this way? Any clue as to what went wrong? HELP!!!!

I thought I was picking a relatively easy cake for this altitude as it has no leavening, was not expecting it to rise, but hoping for success. (me... throwing in towel on mountaintown baking YET AGAIN.)

I will post the recipe below. I promise I followed directions.

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