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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LORRINE

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Reviewed: Apr. 13, 2006

I read the previous reviews and baked this 10 minutes and let it sit for 15 seconds. It was not liquid - only slightly soft in the middle. Disappointing. As far as the taste goes, it was not sweet enough. I used Baker's Bittersweet chocolate. I should have used Semi-sweet, in my opinion. It was ok, but I will look for another recipe.

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GRANDMAH

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Reviewed: Mar. 18, 2006

It is so good and so simple to make.

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Ange P

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Reviewed: Feb. 17, 2006

absolutely fantabulous! quality dark chocolate (nice German chocolate) makes this dessert awesome! Great job to the artist of this recipe!

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SARAHBELLUM77

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Reviewed: Feb. 15, 2006

Made these cakes for Valentine's Day and served with mint ice cream. Delicious! I did bake them for 12 minutes instead of 6 and the centers were still gooey. Yum!

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TSUILI

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Reviewed: Feb. 14, 2006

Excellent dessert!! I had something similar this at two seperate high-end restaurants in Dallas several years ago and this easily competes with those. My husband - who typically prefers tart desserts - loved this. I used bittersweet Ghiradelli, added a little vanilla, opted for sugar coating the ramekins rather than flouring and baked at 425 for 10 minutes. This will now become my dinner party dessert as it is extremely quick and easy to prepare. I love it!

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laughngrin

Cooking Level: Intermediate

Living In: Frisco, Texas, USA

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Reviewed: Feb. 13, 2006

I followed the recipe exactly, and my cakes had jiggly centers at 7 minutes (the test that they were done as written in other reviews). I used a rose-shaped silicone 6-cup "pan" for these, and all but one came out whole (one was still too runny). I used unsweetened baker's chocolate and added 4 tbsp. sugar while the chocolate melted to make it bittersweet. My hubby loved them. Happy Valentine's Day!

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Sally S.

Cooking Level: Expert

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Reviewed: Feb. 10, 2006

This was wonderful. And it was super easy. Melted butter and chocolate in microwave for 1 3/4 minutes. Baked cakes in 8 ounce ramekens for about 11 minutes. What a great dessert with such little effort. Would be a great dessert for your special valentine.

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MISSSUSIE

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Reviewed: Feb. 9, 2006

YUM so so good. When I inverted the cake out of the ramekin, I inverted it onto ice cream so when the warm venter oozed out, it was kind of like a liquid topping :-)

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Cori

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Lakewood, Colorado, USA

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Reviewed: Feb. 5, 2006

This is absolutely yummy! I've made it twice and both times it turned out perfectly. The first time I served it with vanilla whipping cream which was good. But the second time I made a Raspberry sauce which I put in a sqeeze bottle and decorated the plate after inverting the cake. I served it with vanilla ice cream. Very fancy looking and very yummy. Thanks for the recipe.

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hanalei

Living In: Esko, Minnesota, USA

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Reviewed: Jan. 6, 2006

I gave this recipe only 4 stars because it should have included a few more detailed instructions. Unfortunately, I forgot to read everyone's great tips here before I tried this recipe. I baked them for about 8 minutes or so, and probably because of that, they were so gooey that they had to be scraped out of my Corelle ramekins. However, I will not complain at all about the taste, which was fabulous! I only had Nestle unsweetened chocolate squares, to which I added roughly 2 Tbsp. of semi-sweet chocolate chunks. This idea I got from Baking911.com. Are you kidding? Of course I will make these again!

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chicredhead

Cooking Level: Intermediate

Home Town: Saint Louis Park, Minnesota, USA

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Reviewed: Jan. 3, 2006

These are way too easy to make! I'm afraid I'll just be making them anytime I need a fix! I prepared them ahead of time and baked them for 15 minutes. Centers were liquid and hot and they unmolded easily onto plates. Great recipe.

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Laurita

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Reviewed: Jan. 1, 2006

I've made this twice. First time stayed true to the recipe with the exception of baking 12 minutes per previous reviews & letting ramikins sit for 2 minutes per reviews. Unfortunately, they were moist in the center but not liquid. Flavor was okay. Second time added splash of vanilla extract, cooked for 9 minutes & sat in ramikin for 15 seconds before unmolding. Cake unmolded nicely and held a rich liquid center. Flavor was perfect! A bit tempermental, but worth the experimentation to get it right.

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Nicole S.

Cooking Level: Intermediate

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Reviewed: Dec. 30, 2005

Delicious and beautiful.

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CARRIEKELLER

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

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Reviewed: Dec. 11, 2005

This recipe is delicious! I made this for Sunday night dessert, although my husband is more of an apple pie kind of guy... Well, he LOVED this - said he felt like he was at our favorit restaurant (and also one of the most expensive ones that we go to - needless to say, the desserts there are incredible...). What a compliment! I cut the recipe measurements in half, since it was just the two of us, used plain old "Baker's" chocolate, and served it with homemade whip cream. It was absolutely fantastic. Thank you so much!

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Rose

Cooking Level: Intermediate

Living In: Manchester, Connecticut, USA

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Reviewed: Dec. 1, 2005

These were so easy to make and they tasted great! I'm a beginner cook, but these impressed everyone!

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JEMOWRY

Cooking Level: Intermediate

Living In: Bremen, Ohio, USA

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Reviewed: Sep. 18, 2005

This recipe is so easy and makes an impressive dessert for company. Best of all, the ingredients can be kept on hand for a quick treat without a trip to the store. I have made these twice already. One tip: If you have a Calphalon or any other heavy hard-anodized aluminum saucepan, you can melt the butter and the chocolate together over very low heat, without a double boiler. The butter will melt first. Once the butter melts, shut the flame off and leave it on the warm burner for a few more minutes. Then give it a stir to complete the melting process. The mixture does not get very hot this way and you will not need to worry about "cooking" the eggs. Be sure the mix is at room temperature before baking. I baked the cakes for 8 minutes and then let them sit for 2 minutes before unmolding. This method worked well for me, using four 4-ounce Pyrex custard cups.

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Pina

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Reviewed: Aug. 21, 2005

Phenomenal! These cakes are easy easy easy to make and every dinner guest loves them. I serve them with espresso cream and fresh raspberries.

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seedubya

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Reviewed: Aug. 16, 2005

I thought these cakes were super easy to make. I like to add just a bit more sugar to mine, I just eyeball about another teaspoon. I also find it easier to use the microwave rather than a double boiler to melt my chocolate. The baking time is definitely not long enough, but you just have to keep an eye on them. I don't use a timer, but I would guess I bake them for about 10 minutes. I open the oven and see if the centers jiggle--as soon as only the very center is jiggling, I pull them out. I've never had a problem with these--you just have to use your common sense with the baking. Oh--and I also use cocoa powder to dust my ramekins with because I felt that flour might show up and ruin the presentation. Serve these with your favorite vanilla bean ice cream and you're good to go!

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SALBAGATOR

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Reviewed: Jul. 11, 2005

Flavor on these was very good, but be very careful with your baking, these are tempermental little cakes. Mine were a mess, presentation-wise. I prepared ahead and refrigerated for a few hours, put them on the counter while the oven preheated (20 minutes or so) and then baked. I knew they would take longer to cook, but the big problem was that the tops started to burn and the inside was still totally uncooked. I tried to unmold one and it just poured out of the ramekin. Ended up eating out of the dish...Will probably try again, but will adjust cook temp/time...

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SJRJA

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Chocolate Cakes with Liquid Centers

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