I found that this recipe produced the most incredible, dense, moist chocolate cake that I had ever eaten. My guests were "wowed". At least 8 people tried it and I stil have half the cake left, it was so rich, without being cloyingly over-sweet. However this was the cake that produced the 2nd time I tried. The first time, after following the recipe to the letter, I produced a cake that had the consistency of mousse. I was nearly impossitble to cut and by all looks and apperances was underdone. I tested my oven and found the temperature was correct. I decided to try again and made 2 changes, first I left it in for 55 minutes, after taking it out it still was not done, so I increased the temparature to 325 and put it in for another 5 minutes. This seemed to make the difference, it was still we in the center, but I left it on the counter for 30 minutes before putting in the refrigerator to chill (my 2nd change) and it receded a bit away from the edge of the pan during that time. That was the cake that wowed my guests and after 3 days is still moist. I will thru at least 2 hundred reviews looking for a similar problem and have found none so far. The only thing I can think of is that I used a dark colored Calphalon 9 inch round pan. I will use a silver colored pan next time, continue to let it sit for 30 minutes after coming out of the oven and see if that producres that same rich, dense, moist creation that came out of my oven several weeks ago.
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I found that this recipe produced the most incredible, dense, moist chocolate cake that I had...