Help with Torta Caprese

[cheriton]

I made Torta Caprese carefully following the instructions and checking the oven temperature.
After one hour in the oven the batter was still wobbling even though it was browning.
I left the cake for another 20 mins, covering the top but the outside was burnt and rock hard and the inside was still sloppy in the middle.
My oven thermometer was showing the correct temperature throughout the baking time.
What have I done wrong? The mixture seemed to stay much too wet. Any tips would be greatly appreciated as so many people praise this cake, and make it successfully.
I tasted the white chocolate version at a demo and it was wonderful.

[Chelsea (Thermie Groupie)]

What size was your cake tin?

[cheriton]

It was the spring clip 22-24 cm as suggested in the recipe, it did rise to the top of the tin and I wondered if there was too much mix as it did not seem to cook in the middle

[faffa_70]

I find the 22cm springform takes considerably longer to cook and the rest of the cake burns so always use the 24cm one now. Went and bought it specifically as I often make this for cooking classes as well as a speciality for us. The white chocolate one will burn much easier so it pays to watch it and cover with alfoil as soon as it starts to colour. 

[cheriton]

Thanks for that tip I wondered if the depth of the mix in the tin was too much.
I will have another attempt using a larger tin, my husband is still eating the cremated remains he says it tastes good, but i think it is a bit raw in the centre.

[faffa_70]

Just make sure you don't over cook it as it will dry out. It should be still rather moist in the middle when you take it out (set but moist) as it keeps cooking after you take it out 

[Chelsea (Thermie Groupie)]

Very true Kathryn.  I overcooked one once as I kept checking it with a skewer and it was always coming out really moist. Now I wobble it a little and check it that way.

[cheriton]

It didn't look cooked to me even after being in the oven nearly one and a half hours, it was still sloppy in the middle

[cheriton]

Does that mean I should take it out when there is still a slight wobble or should the top be quite firm?

[Chelsea (Thermie Groupie)]

I take mine out when the wobble is gone and it is firm. 

[Meagan]

I always cook it in a slab tin like a slice size so it is a big rectangular slab. I found the first time I made it it was burnt on the top and sunk in the middle lol.

[faffa_70]

Now that is a good idea Meagan, so much easier for serving too!!!

[Meagan]

Great for cooking classes Kathryn

[faffa_70]

That is EXACTLY what I was thinking 

[Meagan]

That is EXACTLY what I was thinking 

Great minds and all that