Years ago I made this GREAT chocolate cake that blew the pants off of Aqua's sous chef (who was a friend of my friend).
This weekend I used the same recipe, except I halved it, and baked my friend a birthday cake.
I made four raminkis and baked individual small cakes.
They were four small chocolate hucky pucks!
After they cooled (I didn't even refriedgate them) I pour ganach over them and served with a raspberry sauce. They looked great, but was sooooo dense.
What could have caused this?