I’m not going to even post a picture of it. It is so sad looking, only a half of an inch high. It is so pathetic looking. Hopefully someone can help me.

I followed the directions in TCB for melting the chocolate and the water on the stove until it is of a pudding consistency. Now all the puddings that I have seen are quite thick, so that is what the stage I cooked it to. Then I was reading on the blog about the way Matthew incorporates the flour into the chocolate and then that mixture is folded into the whipped eggs. By the way, the eggs whipped up fine, at least quadrupled in volume and nice and billowy. The chocolate cooled down to 100 degrees and I tried to incorporate the flour, which ended up looking like fudge almost. It certainly didn’t look like the pictures Rose posted on her blog. I had to added twice the amount of the whipped eggs into it so I could atleast incorporate it into the remaining whipped eggs. I folded it into the eggs very quickly and poured it into the pans quickly. The batter didn’t come close to 2/3 full. Well, I knew by that point it wasn’t going to work but baked them anyways. The cakes taste pretty good, but dense, and no pellets in the batter. My kids are enjoying my failure very much by the way.

I think my problem was that I cooked the chocolate mixture too much. But like I said before, to me puddings are quite thick. So

I am really confused as to how long and how thick I have to cook it.

I’m afraid to try it again.