dragonfall1221
Assistant Cook
- Joined
- May 28, 2008
- Messages
- 6
hello,
I found a wonderful recipe for a chocolate pie online. It turned out excellent, with one problem. The center of the pie completely caved as it cooled. While baking it looked wonderful, puffing up with a hard crust, now it looks like someone dropped a bowling ball on it
I have been trying to discover what went wrong through experimenting. I had some of the filling left over and placed it in a ramkein and let it bake. Once it was at the proper stage (crust was hard and cracking, knife came out clean) I left this one in the oven to cool gradually. two hours later, same problem.
Is there a way to combat this other than filling the hole with whipped cream?
Thanks in advance,
Dragonfall1221
I found a wonderful recipe for a chocolate pie online. It turned out excellent, with one problem. The center of the pie completely caved as it cooled. While baking it looked wonderful, puffing up with a hard crust, now it looks like someone dropped a bowling ball on it
I have been trying to discover what went wrong through experimenting. I had some of the filling left over and placed it in a ramkein and let it bake. Once it was at the proper stage (crust was hard and cracking, knife came out clean) I left this one in the oven to cool gradually. two hours later, same problem.
Is there a way to combat this other than filling the hole with whipped cream?
Thanks in advance,
Dragonfall1221