Very impressive and very easy!! I greased (but skipped the flouring) 4 pyrex custard cups. Used half bittersweet and half semisweet. Melted the chocolate and butter in the microwave, stirring every 30 seconds (took 2.5 to 3 mins) I put them together a couple hours before we had dinner and just popped them in the oven after dinner. I'll definitely make again.

I had to make this a few times before it came out with a good consistancy. But every time it tasted SO good and it's really easy to make too!

so delicious - i always serve with some vanilla ice cream to get that great mix of hot and cold - i love it!

they were too cakey. The outside wasn't very good to me.

Turned out perfect. Served hot with vanilla frozen yogurt - mmm!

I followed the recipe -- except I had to use unsweetened chocolate (I only had unsweetened chocolate). I added 2 tbs of sugar to the butter & chocolate mix. The end result was delicious, but it felt like something was missing. Nonetheless, a chocolate crisis was solved in 15 minutes (including prep and baking time). Next time, I am going to try the recipe with bittersweet chocolate.

Wow!! this is like eating steam egg with chocolate taste. Very smooth eggy texture that melts in your mouth. I did forget to flour the ramekins, maybe that's why it looks so horrible (it sunk down after few second out of oven), but it tasted great nonetheless.

I made this on Thanksgiving for the family I work for instead of pie and they LOVED it. I have had requests for it again in the near future. I did have to bake it a little longer than posted, but in the end, it was delicious! Here's a tip: instead of dusting with flour, use cocoa powder. It leaves the outside chocolate colored instead of white/flour-y.

I like this recipe because it doesn't make a lot and you can easily cut it in half to make dessert for two people. I disagree with the reviewers who suggest a "sweeter" chocolate: Bittersweet is the way to go, and the ratio of chocolate and sugar is perfect. I added an extra tsp. of flour since I'm at high altitude, and I thought it might help the recipe--but no idea if it made any difference. At 7 minutes, mine was pretty "unset" in the middle, which was probably okay, but it made me nervous. I left it in a few more minutes and it baked almost all the way through (meaning little to no "goo," but the inside was still soft). I dusted one ramekin with flour and one with cocoa powder. The cake with the flour dusting came out of the dish "cleaner" with no breaks, but the cocoa-dusted ramekin produced a prettier cake. Overall, very tasty! UPDATE: I made this with an extra half tsp. of flour and baked for 7 minutes--came out set on the outside with a liquid center, just the way I imagine it should be. Put lots of fresh (real) whipped cream on there--the chocolate taste is so heavy, it needs something to balance it!

I cooked this for 7 minutes and served it immediately out of the oven. It was a bit too runny in the middle, I will definitely bake a tad longer next time. But the plus was the next day it was a fabulous "mousse" consistency and was wonderful!! Thanks for sharing.

Very good!!! It seems like a dessert that would take a lot of time but it didn't. I served mine with fresh strawberries, yum! I also microwaved one the next day for 30 seconds and it was just like it came out of the oven, if not better. :) Thanks!!!

Excellent as is,although I did add cocoa. I didnt have any little ramekins so just made a big cake in a tin. It was soft in the middle and ubersweet which is good coz then u eat less! Not for the meek and mild

these were very good. i did leave them in the oven about 11 minutes, 6-7 minutes just didnt look like they were ready. it might of been a little too long though cause they did not come out of the ramekins very easy, so i had a pile of cake and lava! but they tasted really good! next time, i will butter, or maybe even oil the ramekins so they come out easier. served with vanilla ice cream. my boyfriend loved them with his birthday dinner!

Stunningly simple and delicious. I had to cook them longer to set... 10 minutes or so. Don't stray from the recipe and you'll get great results!

This was perfect ending to my Valentine's Day dinner for my fiance. The only thing I probably did wrong was over cook it a bit where the center wasn't that liquidy. But it didn't really matter because it was yummy and delicious with a scoop of vanilla ice cream on top. It wasn't too sweet and the consistency was perfect even if there was no liquid center for us. Will definitely make these again as I always have these ingredients in the house!

This cake is so yummy. I loved it. It turned out super good.