The first time I made this the texture was rubbery, and tasted like chocolate quiche. I knew I must have done something wrong because there's no way something that terrible could have gotten so many good reviews, so I tried again tonight.
The "secret" (which may have been obvious, but I guess not to me :) ) was to mix the eggs and sugar with an electric mixer. I had done it by hand the first time which wasn't nearly enough. You need a good two plus minutes with the mixer to make it thick and light in color like the recipe says. That made all the difference. One more note, I had to cook for 10 minutes. When I took one of the ramekins out at 6 minutes and inverted it, it poured out from the middle and fell apart.
At 10 minutes, the cakes had risen a lot more and even cracked on the top. So that's what it looked like when it was perfect on the inside (so you'll know ;). Tricky recipe for someone like me! but very good.
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The first time I made this the texture was rubbery, and tasted like chocolate quiche. I knew...