Make sure you don't over handle the dough
don't over flour the work surface
bake at 400 F
finished when the internal temperature of the bread is 200 - 206 F
If you want more color, wash surface of dough with egg wash before baking
also, when baking a flour based item, an internal temperature in the center should reach 197 - 201 f.
even if it looks done, even if you stick in a toothpick.
this will insure that it is fully dehydrated, coagulated, carmelized and gelatinized.
The chocolate cake formula requires 32 oz of flour.
I have spoken with the editor about this issue.
make sure you use a cake flour - it is high ratio and can withstand the high fat/sugar called for in the formula.
To scale your formula, make sure you are using bakers %'s basing the flour as 100%.
Flour 100 %
Liquid 25 %
Salt 1 %
That way you can base the formula on what you need or what you have and always get a consistant product.
100 shells should not be an issue for a professional...