Reviewed: Oct. 26, 2009

I make these a lot - super easy yet they look hard and always impress guests.

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Reviewed: Oct. 20, 2009

Amazing! While I can't figure out how these bake up to cakes with only a tiny bit of flour in them, they were amazing! Definitely company worth. Served with freshly whipped cream. One word...DIVINE.

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kaniger

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: San Diego, California, USA

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Reviewed: Oct. 5, 2009

quick easy and very tasty

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Angie

Cooking Level: Intermediate

Home Town: Lake Worth, Florida, USA

Living In: Boynton Beach, Florida, USA

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Reviewed: Sep. 14, 2009

If you're looking for the perfect molten chocolate cake recipe, this is it! I didn't change anything in the recipe and it was super-easy and came out perfectly, very dark and rich and gooey in the middle! Yum!

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sharon_elana

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Reviewed: Jul. 18, 2009

I forgot about this recipe until I was faced with an impromptu dinner this evening and needed a quick dessert. Beautiful, elegant, simple, and DELISH! Used semi-sweet instead of bitter-sweet chocolate b/c it's what I had on hand.

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Pinky1013

Cooking Level: Expert

Home Town: Noblesville, Indiana, USA

Living In: Indianapolis, Indiana, USA

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Reviewed: Jun. 2, 2009

Chocolate lovers, this recipe was especially made for you! Delicious!! Tips for those who are going to bake this for the first time: 1 - add 1 more teaspoon of flour 2 - the batter won't be thick at all, it's normal. 2 - IGNORE the baking time of the recipe. It depends of your oven. In my case, after 10 minutes it was completely liquid. I left it inside the oven untill the cake turned into this big round "bubble-like" thing. Then I turned off the oven and let it sit there for a while. It sinked and there was this beautiful crack in it, showing the chocolate inside. I took it off the oven and ate it with ice cream, SO yummy!

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Thais

Cooking Level: Intermediate

Living In: São Paulo, São Paulo, Brazil

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Reviewed: May 17, 2009

I would have given this recipe a five star rating except for the fact that the cooking time was off. I think it needeed about 10 minutes in the oven I added some vanilla extract about 1/2 tb. The flavor was absolutely delicious. All in all we still ate the cakes but they were too runny. It went beyond lava cake to a full blown chocolate flood.

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BUJNA

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Reviewed: May 4, 2009

I make this for desert when I have people over for dinner and my guests are always impressed! One tip: use a whisk to mix the chocolate into the egg mixture...it makes the batter fluffy and smooth. Serve with a scoop of vanilla ice cream or whipped cream and some fresh fruit and voila! you have a gourmet dessert.

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KarenF

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Reviewed: Apr. 17, 2009

Don't tell your friends how easy this is to make! They'll think you spent hours on it! And they'll also accuse you of getting it from a restaurant!

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Marie

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Reviewed: Mar. 15, 2009

Really good!! Tastes like the dessert from an expensive restaurant. I used about 4-5 teaspoons of flour and a little more chocolate, I baked them for about 9 min, they were set on the outside and gooey on the inside. These were super easy and really good!!

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BAJARS

Cooking Level: Expert

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Reviewed: Mar. 15, 2009

I used 3 squares of semi sweet chocolate and 1 square of unsweetened chocolate and the cakes were fantastic.

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Melly Gee

Cooking Level: Beginning

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Mar. 7, 2009

This is my new favorite dessert!! It is incredible! It is so easy to make, done in 10 minutes, and the best part is that you have half delicious chocolate cake and half warm, gooey chocolate. We top it with a scoop of Haagen Dazs vanilla ice cream (not that it needs it) and, oh my gosh, it is heaven in a bowl! The only caution I would is that I think you should always use a good quality chocolate. We use Ghiradelli 60% cocoa chips (just over 1/2 cup) and it is wonderful. I think if you use cheap chocolate (like Hershey's), you will end up with a whole different dessert. Seriously Russ, I'd drive over and kiss you if I could! Thank you for such a simple but decadent dessert.

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amsayers

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Reviewed: Feb. 16, 2009

OK - I'm not sure what happened here because I followed the recipe exactly, but all I got was a goo-ey (although tasty) mess. It seemed like it needed much more flour or a longer cooking time.

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Sister Sadie

Cooking Level: Expert

Home Town: Stillwater, Minnesota, USA

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Reviewed: Feb. 16, 2009

Came out great!

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tbakercakes

Cooking Level: Expert

Living In: Bowling Green, Kentucky, USA

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Reviewed: Jan. 25, 2009

Excellent recipe with a very rich chocolately flavor! I made these for my friends birthday and served each with a big scoop of vanilla ice cream. This dessert is identical to one that's served at our favorite fine dining restaurant in town. I had a problem with mine sticking - I used vintage aluminum 4 oz. Jello molds coated with butter and flour but the cakes would not release. That wasn't a big deal as we were all happy enough to eat them out of the molds. Excellent flavor! I used Ghiradelli bittersweet chocolate and unsalted butter. I will be making these again for Valentine's Day! :)

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JasBradley

Cooking Level: Expert

Home Town: Ventura, California, USA

Living In: Chico, California, USA

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Reviewed: Jan. 24, 2009

Whipped lots of air into the egg mix and baked about 9 minutes. Felt like I was eating a chocolate marshmallow with a surprise filling! Oh and I also did half milk half bittersweet chocolate, came out not too rich with a hint of vanilla. This dessert was all about the texture and richness versus just the amount of sweetness. I'd love to experiment more with this recipe!

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jeffrey

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Reviewed: Jan. 21, 2009

It was really chocolatey and with thick gooey chocolate.. I didn't have white sugar at hand so i used brown suger instead and it was yum..

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Nisha

Cooking Level: Intermediate

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Reviewed: Jan. 20, 2009

We made this for X-mas dinner dessert. We loved it-just like at a fancy restaurant!!!!!!!!!

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rachael

Cooking Level: Intermediate

Home Town: New Richmond, Wisconsin, USA

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Reviewed: Jan. 2, 2009

serve the cake right away- it's not as good after it sits

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Lynzy Elzinga

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Reviewed: Dec. 31, 2008

This is "death by chocolate". After a portion or two you can really rest in peace, perfect. It is not a good idea to microwave leftovers, because they do get dense, like a soft cake, and the soft centre is lost. If you have no choice, microwave it for 10 seconds at half capacity.

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