I followed this recipe to the gram with no substitutions, except I made my own cocoa blend of Dutch and black cocoa. I followed the instructions to the letter. I'm an experienced baker. I bake for a living through farmer's markets, so I have a good idea of what I'm doing. That said, this recipe flopped after it was removed from the oven, even after baking for 46 minutes. The edge is a full half inch higher than the rest of the cookie/cake. Is that what is meant by the cookie will have "risen along the edge of the pan?" If so, that description needs some clarification. I used an 8" square aluminum pan with a parchment sling. Also, it would be useful to know the gram weight of the raspberry juice pressed from the berries, so that there is a better chance of getting the icing right. Thanks.

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