Reviewed: Mar. 3, 2008

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

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LondonAsma

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Reviewed: Feb. 25, 2008

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!

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lduv143

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Reviewed: Feb. 24, 2008

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!

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Jill R.

Cooking Level: Beginning

Living In: Albuquerque, New Mexico, USA

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Reviewed: Feb. 15, 2008

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!

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Gweb8

Cooking Level: Beginning

Home Town: Perkasie, Pennsylvania, USA

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Reviewed: Feb. 14, 2008

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!

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CAYEE

Home Town: Eastlake, Ohio, USA

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Reviewed: Feb. 1, 2008

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

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Heidi

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Reviewed: Jan. 28, 2008

This recipe was just what I was looking for when my husband had a craving for molton chocolate cake. It was so easy to make. I substituted 1/4 cup of semi-sweet chocolate chips because it was all that I had on hand, and the cakes turned out perfect! delicious!

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ONYXPSYCHE

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Reviewed: Jan. 18, 2008

My husband and I thought these were fantastic...I used Ghiraradelli semi-sweet chocolate, but followed all other directions re: ingredients. I baked in Pampered Chef custard cups (prep bowls), and placed them on a baking stone, baked in a convection oven on 425 for 12 minutes. let cool for a few minutes before I inverted (2) of them - one broke, the other one looked perfect - they were delicious served w/ homemade raspberry sauce. The other two -- I let them cool to room temperature on the counter, made sure they were loosened from the edge of the baking dish, and then put them in the fridge overnight in the container I baked them in - I served them cold the next day, inverted on a plate and served w/ hot raspberry sauce - we liked them even better this way - the liquid centers solidify and become a fudge/truffle like consistently and they were much easier to handle w/ out breaking. Update - still great - do not forget to grease and flour the pan; I only greased mine and they stuck (my fault) - I served them with whipcream and raspberry sauce - everyone loved them.

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Tahna

Cooking Level: Intermediate

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Reviewed: Jan. 8, 2008

I'm picky about giving out five stars but it was really, really good. I served it with a razzzz-berrry sauce which was: about a cup of fresh berries, 1/4 cup water and corn syrup to taste. The sauce could have been better but I made it up out of my head and it was nice flavor with the deep chocolate. The outside held up well and the inside was just runny enough. Baked at about 450 (my oven was at 425 when I put it in) for 5 minutes then left it in a few minutes longer (without really timing it). Followed recipe exactly using Ghiradelli. Served it with real whipped cream. Would definitely make it again for company, a romantic dinner or a friend that needs cheering up.

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MADMARCHIE

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Reviewed: Dec. 12, 2007

YUMM! My advise is to eat it warm with ice cream or whipped cream. And use ramekins instead of muffin trays.Or cut the cooking time short if using muffin trays cause they cook a lot faster causing the middle to cook as well.

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ZAKIAH

Cooking Level: Intermediate

Home Town: Gombak, Selangor, Malaysia

Living In: Okayama, Okayama, Japan

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Reviewed: Oct. 25, 2007

Excellent recipe!! They melt in the mouth! Thank You!

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avril

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Reviewed: Sep. 30, 2007

I made this when we had another couple over for dinner from my husband's office. I was really looking forward to an impressive rich chocolately dessert. I was so dissapointed and even embarrassed with the outcome. I cooked them for 9 minutes then took one out and tried to plate it- it was a runny mess. I left the others in the oven for another 3 minutes- I didn't want them to be too cakey but wanted them to at least stay in a cake form until ready to eat. What I had to serve was chocolate soup on a plate. I followed directions. Maybe I will try to double the flour next time.

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Becky

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Reviewed: Jul. 20, 2007

My boyfriend begs me to make these all the time and says they taste better than any lava cake he's had at a restaurant! I use semi-sweet chocolate and bake for 10-12 minutes. You can easily microwave the chocolate/butter mixture instead of using a double boiler and whip them up in under 30 minutes! Amazing.

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AggieCook

Cooking Level: Intermediate

Home Town: Grapevine, Texas, USA

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Reviewed: Jun. 21, 2007

OMG! this was great!, make sure you eat it hot tho, when it sits, the middle turns into regular ckae, still good tho. i put alittle less butter tho, and it was perfect!

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Lil' Chef

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Saint Louis, Missouri, USA

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Reviewed: Apr. 1, 2007

The taste is great when there is a lot of lava. However, I found that when there was less lava and more cake, I wasn't as convinced. I made this 3 times so far with the addition of vanilla and a mixture of semi-sweet and bittersweet chocolate. Since I'm at a high elevation, the cooking time was different. I still don't know how many minutes would make the perfect cake. But definitely a keeper when you have a chocolate craving.

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Emily's Kitchen

Cooking Level: Intermediate

Home Town: Howell, New Jersey, USA

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Reviewed: Mar. 15, 2007

I made these for my husband and they were a hit. The liquid center is what makes this cake far better than any choclate lava cake.

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Esti

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Reviewed: Mar. 10, 2007

Made 1/2 recipe to check timing for my oven. These are a bit tricky to bake JUST right but when you do they are delish! Added some vanilla to eggs, a pinch of salt, and an extra teaspoon of flour. Used semi-sweet morsels (1/4 cup for 1/2 recipe). Baked 10 1/2 minutes but next time I'll try 12. They were a little too runny but this is a great recipe to HAVE to experiment with. Definitely serve with a sprinkle of powdered sugar, vanilla ice cream and/or whipped cream. Super EZ to make after dinner and also used the microwave to melt butter and chocolate (40 secs). Used pyrex custard cups buttered and sugared. No problem sticking. Can't wait to make for company. Will add some fresh raspberries or strawberries on the side. These are the same pricey souffles that many of the "Big" name restaurants serve. Never knew they were so simple and bet you've got all the ingredients. GO MAKE THESE NOW! YUMMY !!!

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SOCAL REINER

Home Town: Newport Beach, California, USA

Living In: Orange, California, USA

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Reviewed: Feb. 22, 2007

Fantastic!!! It was a wonderful Valentine's Day dessert! I used ramikins and coated the insides with butter. I then sprinkled sugar and cocoa inside to coat. It left a wonderful texture! These sat in the frig for almost a day and we so perfect!! I just brought them out as I served dinner and let the oven pre-heat. Popped them in and they were done in less than 10 minutes. We *will* enjoy these again!

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Lauren

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Reviewed: Feb. 20, 2007

This is a delicious quick easy dessert. My family prefers it with a semisweet chocolate and I accidentally increased the flour to 2 tbs instead of 2 teas and it was still great.

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BEANIE5

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Reviewed: Feb. 15, 2007

This was delicious. I like others used semisweet chocolate chips and a little less than 1/2 c of butter because that's what I had on hand. I buttered and cocoa/sugared the ramikins. I used 2 7 oz ones and it worked out fine. I cooked them for about 13 minutes for great lava and topped it with warmed rapsberry preserves and vanilla ice cream. I will be making these again soon.

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