Help on chocolate cake recipe!

It's very difficult to tell what's wrong when you only say the cake "did not work." In what way did it not work? Was it flat? Did it taste bad? Was it cooked around the edges but raw in the center? The type of butter you used would really make very little difference except perhaps in terms of flavour (unsalted would be a better choice). With regards to any other problems, the fault would more likely lie with the method or perhaps your oven is off (too hot or too cold). Could you also post the instructions for the cake?

rona

Sounds good, I'd like to give this recipe a try.

What is the bake time and temp?

I'm not familiar with chocolate squares, so how many ounces would that be?

What's the purpose of separating the yolks and whites? Don't you just mix the dry ingredients in one bowl and mix the wet in a second then combine?

Gene

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Dan Germain wrote: ....

consistency of the dough it would not work. The beaten whites are gently mixed at the end, that is why they are separated from the yolk. I was watching a cooking show on TV one time and they said just by using not the appropriate type of chocolate (example: using sweetened one although the recipe asked for half sweetened) could screw up a whole cake. That why I was wondering if it has something to do with the salt or unsalted butter. In most recipes they ask also for salt in the dry ingredients. There is no salt in this recipe! I would love to send you the whole recipe, put it is terrible long and my scanner is not working.

I do not find anything wrong with your recipe .I anticipate(if done properly) the cake should not be fluid (runny).It would help in solving your problem if you can state as well the details of your procedure because a cake is not just recipe but includes also the method how its being made. Roy