Chocolate Nemesis Cake / Not Setting too mushy -

This is basically a Chocolate Decadence Cake. In the comments, several people mentioned that they had cut the recipe in half and baked it in a 9" cake pan, so I would certainly suggest that. I used to bake 6 Chocolate Decadence Cakes at a time, in a water bath, at 325 degrees for 45 minutes in a non-convection oven. The doneness test is when you bump the edge of the pan, and the center just jiggles. I let them cool at room temperature, then refrigerated them overnight, to depan the next day when they were fully set and chilled through. To depan them, I'd run an inch of hot water in a sink, set the pans in it two at a time, run a small thin spatula around the edge, then invert them onto a cake cardboard.

I suspect that part of the reason for baking the Nemesis at a low temperature for a long time is to prevent a crust from forming. However, I was taught that a Decadence was always served upside down. If a slight crust does form, it is on the bottom where it can tenderize, and the perfectly tender bottom is now the top.

Try baking longer? If you peruse the comments under that recipe you'll find some long baking times - one person said they halved the cake and still baked an hour and 45min. Also if a recipe gives you a 30min swing in baking time I'd say you can go ahead and disregard the suggested time in favor of when it looks/feels done.

Has anyone made this cake and David Lebovitz's Gateau Victoire? They're quite different from each other as far as flourless chocolate cakes go, but I love the Gateau Victoire and I'm wondering if the Nemesis Cake upstages it.

Can you point us to your recipe?