Flourless cake didn't set I made a cake with butter, eggs, caster sugar and 70% chocolate today. The cooking directions suggest 30 minutes in the oven in a bain marie. I followed the instructions to a tee (as I have done in the past). However, for some reason, the cake didn't set. I left it in the oven for an additional 25 minutes, and then let it rest on the side and cool down for 2 hours. It was still extremely moist and hadn't set as it had done in the past. 

I cannot think of anything different that I did. The butter was fresh, the eggs were laid by my own chickens this morning and the chocolate was cooking chocolate. 

Is there any way to salvage the cake? The oven doesn't seem to have worked this time!
One other factor that might've been different, along with size variation in your eggs, is their freshness. Fresh eggs will have a higher water content than older eggs. The other times it set fine, did you use freshly laid eggs?