What would cause a chocolate souffle cake to sag on the top AND sides?

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I've successfully made Tartine's flourless chocolate souffle cake for years. Now in my current kitchen, the cake is coming out with cracks on top, sagged on the top and sides, and the cake text is crumbly. First time I thought it was due to the lined parchment on the sides, so the 2nd time I used non stick spray. Same outcome both times.

Any ideas?

Here's the recipe I followed down to weighing all my ingredients.
https://www.bakespace.com/recipes/detail/Tartine%27s-Souffle-Chocolate-Cake/46625/

Possible factors -

  • I'm using a steam oven. I had it steaming at 60% humidity along with the oven setting of 325oF
  • I'm using couverture chocolate instead of baking chocolate ?
  • I overcooked it? (But because I was worried about it the first time, I took it out when the centre was still lightly jiggly)

Ideas welcome!

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