The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Feb. 10, 2007
This was amazing! I doubled the recipe because I knew 4 would not be enough for my family. Instead of using 2 egg yolks per batch, I just used one; next time I might even try eliminating the egg yolks altogether and just use 2 whole eggs. Very easy and very delicious! I made them as a request from my mom and she loved it!
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Photo by TSHURA

Cooking Level: Intermediate

Home Town: Santa Rosa Heights, Arima Borough, Trinidad And Tobago
Living In: New York, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Feb. 9, 2007
This was really good! The only thing I did differently was to start with semi-sweet chocolate chips because that is what I had on hand and actually cooked for 9 minutes. Served with vanilla ice-cream, which actually levelled out the sweetness. My daughter(8) was upset she couldn't finish it all..but her brother helped her out! 5 stars because it was just so darned easy and just as good as the one at our local restaraunt! I even did all the mixing with a fork..no mixer! Thanks for this recipe, I've been looking for it for a while!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jan. 19, 2007
Easy, but gourmet dessert! So rich that one is usually enough for each guest. Can make ahead, refrigerate, then bring to room temp before baking. Serving option: after unmolding dust with confectioners sugar and serve with a scoop of Bryers chocolate-chip mint or other complimentary ice cream.
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Cooking Level: Intermediate

Home Town: Topeka, Kansas, USA
Living In: Olsburg, Kansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jan. 9, 2007
We all LOVED this! I used a combination of semi-sweet and bittersweet as suggested by others. Perfect! I'll be making these again for dinner guests.
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BRB

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jan. 8, 2007
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.
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Cooking Level: Intermediate

Home Town: Watertown, Wisconsin, USA
Living In: Eagle River, Alaska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Oct. 26, 2006
These were wonderful! The perfect chocolate fix. Hubby liked them too. I used Semi-Sweet chips and baked them for 9 minutes. Next time I'll bake less time to have more lava. Be sure to butter and flour the pan really well or they will stick. Great recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Oct. 3, 2006
Delightful!! I made a half recipe for my boyfriend and myself to solve my craving for chocolate and ended up wanting more. I couldn't believe how easy it was to make a gourmet looking dessert! Following previous reviewers' advice, I used half semi-sweet, half bitter-sweet chocolate. I also baked mine for 8-9 minutes, but I think next time I'll follow the recipe (for a little more "lava"). This would be even better with chocolate, caramel or raspberry sauce drizzled over the top! UPDATE: I made this twice with half semi-sweet half bittersweet chocolate, with excellent results. Then I tried to use all bittersweet and added more sugar...NOT a good idea! They didn't unmold and oozed everywhere. I, too, use Pyrex custard cups, and they seem to be fine so long as you grease & flour them sufficiently.
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Cooking Level: Intermediate

Living In: Buffalo, Wyoming, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Sep. 20, 2006
Since we don't have ramekins or custard cups, I improvised and made these in the ceramic mugs that came with my dish set. The mugs worked perfectly well, because they are rounded a little at the bottom. We went out to dinner tonight and saw these as a dessert. They were quite expensive, so I promised my husband I would find a recipe and make them for him tonight instead. They're great! I didn't have squares of baking chocolate, so I used 1/2 cup (4 ounces) of semi-sweet chocolate chips. (I followed the advice of other reviews and opted for semi-sweet instead of bittersweet chocolate.) Anyway, they did need to bake a bit longer than 7 minutes, but they're well worth the wait! Will make these again and again! Thanks for the great recipe! (And for making it easy to find with such a specific title!)
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Cooking Level: Intermediate

Home Town: Lewiston, Idaho, USA
Living In: Moscow, Idaho, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Sep. 20, 2006
deeeelicious!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
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Reviewed: Sep. 3, 2006
To me there is such thing as too much chocolate and this is exactly it. I dusted them with confectioner's sugar but I couldn't even finish half of one. I baked mine for 10 minutes. I give it 4 stars because they looked gorgeous and the consistency was perfect. I'm posting some pictures that show the liquid centers. I think it needs a blend of semi-sweet and milk chocolate to make it taste better./ Update: I just tried them again BUT with semi sweet chocolate and they are awesome. Great with a scoop of vanilla ice cream and a caramel drizzle!
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Cooking Level: Expert

Home Town: Jardines Del Caribe, Ponce, Puerto Rico

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Aug. 27, 2006
Thank you so much Russ! This is the perfect dessert to finish off a celebatory dinner.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jul. 31, 2006
My fav dessert!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jul. 19, 2006
These were excellent. I made more batter than needed and froze the extra--it baked up perfectly after scooping it out with an ice cream scooper!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jun. 13, 2006
I love this recipe and have made it several times. Forgot to add the flour once and could hardly tell the difference, made the cake edges a bit less dense, but I loved it either way! I make sure I beat the eggs until they are very light and work alot of air into them and gently fold the chocolate into the egg mixture. I don't add sugar to the ramekins but do use the cocoa powder. I only use Ghiradelli chocolate, either bittersweet or semi-sweet. I prefer the bittersweet as I don't have a big sweet tooth, but my honey likes semi-sweet the best so that is what I make most often. I have also had success at reheating the cake the next day...not quite as good as fresh out of the oven, but it is great for an after lunch treat.
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Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jun. 2, 2006
I made it exactly as the recipe stated because I had not read the reviews. Three changes for the next time; 1-2 minutes longer in the oven, use semi-sweet chocolate and sugar the containers. I served them with vanilla ice cream and they were a definite hit. Thanks for another great recipe!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.63 star rating.
Reviewed: May 13, 2006
These weren't bad... the cake part tasted a bit weird, and I followed the reviews and coated the ramekins in a mix of sugar and cocoa...yummm but next time I'd use 2 oz semi sweet and 2 oz unsweetened instead of 4 oz unsweetened. And I'd use smaller ramekins than 4 oz because this dish is very rich.
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CB

Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: May 2, 2006
My husband and I liked these but the kids just ate the gooey centers! I baked mine for 11 minutes as we didn't want too much "lava" in the middle but still wanted some. I also used semi-sweet chocolate and I'm glad I did. Would make for company!
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Cooking Level: Intermediate

Living In: Regina, Saskatchewan, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Apr. 23, 2006
Unflippin believeable. I highly recommend this. It is easy, fast and very impressive. Bake exactly the way it says so that you don't overbake it. I have used unsweetened and bittersweet, both were great!!!
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Cooking Level: Expert

Living In: Troy, Michigan, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.63 star rating.
Reviewed: Apr. 19, 2006
I liked the gooey center but the cake part wasn't that great =\ it tasted more like tough custard than cake, i think the two egg yolks was an overkill or maybe I just overbeat it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Apr. 16, 2006
I used Varlhona chocolate for this recipe, baked the cakes for exactly 7 mins, perfect !! Have served these cakes on several occasions, everyone loved them !
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