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Wednesday, Aug 31, 2011 on Food.com
“The first time I made this cake it sank, but not too much. Today, the cake has turned into a sunken hole. Does anyone have any idea how to stop it from sinking? I always think that the cake needs to be slightly more cooked.
For my recipe I use 75 grams of dark chocolate and 25 grams of normal white chocolate, as it gives it a softer tas... ”