Reviewed: Feb. 15, 2002

I made this last night for a perfect end to Valentine's dinner, and it was a tremendous hit! I make a lot of chocolate desserts, and this is by far the best one I have made yet - as good as or better than I've had in restaurants. I cooked mine for 7 minutes only in glass custard dishes and they were perfect. However, I used Baker's Secret spray rather than buttering and flouring the cups, and they did not fall right out of the cups as I think they should have. Will butter and flour next time. Also, used Ghiardelli bittersweet. I think semi-sweet would make the dish too sweet. Too bad this is not health food -- I could eat it every day!

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DIVAMAC

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: San Diego, California, USA

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Reviewed: Feb. 15, 2002

Hmm - I put this in a toaster oven for 8 minutes, by then it was just beginning to burn. I inverted...and 3/4 of it fell out - uncooked - just liquid!!! I'll have to experiment with this one more. The flavor though, was out of this world; just awesome.

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STARDUST_331

Cooking Level: Expert

Home Town: Scarsdale, New York, USA

Living In: Alexandria, Virginia, USA

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Reviewed: Nov. 27, 2001

I used muffin tins but only baked for 7 minutes. It was very gooey but had a great taste. Next time I will bake for at least 10 minutes.

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schmerna

Cooking Level: Intermediate

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Reviewed: Apr. 12, 2001

wonderful! so rich and indulgent. bake it for a little longer than the recipe states - about 9-10 minutes - othewise you'll end up with a chocolate goo. YUMMY!!

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JGUZIK

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Reviewed: Feb. 15, 2001

Incredible! I served it with raspberries and fresh whipped cream.

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PENSWIN

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Reviewed: Feb. 15, 2001

I saved this recipe a year ago and just recently tried it for an at-home dinner date with my husband. It was sinfully delicious and very easy to make. Definately will do it again. (I used 2 large ramkins and we shared-turned out just fine)

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Cooking4TenOf Us

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

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Reviewed: Feb. 15, 2001

Wow! What a great recipe! Super simple and utterly delicious!

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GEMSMOM

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Reviewed: Oct. 1, 2000

I made this cake for friends tonight. I used semisweet chocolate instead of bittersweet. It turned out really well. I baked them in large muffin tins, using a half cup measure. I se the time for 7 minutes, but had to add 2 more minutes to it. Served it with vanilla ice cream. Yummy.

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TEALEA

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Reviewed: Sep. 27, 2000

Scumpcious dessert!

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LITTLEMISSSUNSHINE12

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Reviewed: May 9, 2000

It seems that there was an imbalance in the ingredients and though it turned out to be a wonderful chocolate goo, there was no cake to hold it together. I had this in a restaurant once and I know it can be heavenly but it just didn't work out this time.

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