Reviewed: May 3, 2006

I prefer this dessert after it has cooled to room temperature. It gets a rich pudding like taste and the chocolate chips add additional goodness.

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Jackie L.

Cooking Level: Expert

Home Town: Fort Bragg, California, USA

Living In: Roundup, Montana, USA

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Reviewed: May 1, 2006

Just what I was looking for - similar to Choc Self Saucing Pudding recipe I wanted. Awesome dessert with vanilla icecream. EASY EASY.

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JONESING

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Reviewed: Apr. 6, 2006

WOW! What sinful goodness! I was apprehensive about mixing something in the pan, but WOW!!! I can't say enough how WONDERFUL this recipe was! I used cinnamon chips left over from cookies, and it gave it a delicate spiciness. I can see using all sorts of different chips to change it up. So yummy! Will DEFINATELY make this again.

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ALEXIS3700

Cooking Level: Intermediate

Living In: Spotsylvania, Virginia, USA

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Reviewed: Dec. 22, 2005

What an awesome recipe! I made it using mint chocolate chips and peppermint extract, and served it with candy cane ice cream (since it's Christmas). Can't wait to try it with raspberry chocolate chips and fresh raspberries with whipped cream in the summer.

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GILL846

Home Town: Montreal, Quebec, Canada

Living In: Victoria, British Columbia, Canada

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Reviewed: Dec. 12, 2005

I followed everyone else's directions and it was scourched tasting at all. My guests really like this. I just kept it in the oven on warm until it was time for dessert. It was a hit!

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JKWILLIAMS426

Cooking Level: Intermediate

Home Town: Nashville, Tennessee, USA

Living In: Birmingham, Alabama, USA

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Reviewed: Oct. 25, 2005

I noticed the photo posted is of individual cupcakes, which according to the reviewer did NOT work out, so follow the instructions! This was amazing! My husband licked his bowl! Had it warm with vanilla ice cream. I was looking for a recipe for what we call in the UK chocolate sponge pudding and this was the closest I could find. I will be making this one at my next dinner party for sure! I cooked it for about 30 minutes in a fan assisted oven.

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ANGIBEAN

Cooking Level: Intermediate

Home Town: River John, Nova Scotia, Canada

Living In: Melbourne, Victoria, Australia

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Reviewed: Sep. 8, 2005

So delicious. Didn't use the chocolate chips - didn't need it! I scooped out each serving of the cake, topped with a dollop of vanilla ice cream and then scooped out the fudge sauce that is created at the bottom of the pan and drizzled it over it all. Incredible dessert, incredibly easy. Made it with my 4yr-old.

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TERESA_C

Cooking Level: Expert

Living In: Portland, Oregon, USA

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Reviewed: Aug. 11, 2005

This was truely a wonderful, easy, impressive desert. I served it hot with Vanilla Icecream. Oh my gosh!!!!

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SAMMY

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Reviewed: Jul. 20, 2005

This was great! A bit weird to make but so quick and the results are very nice (and oh-so-chocolatey!)! We didn't notice any scorched taste, mixed everything in the pan, just as per the instructions, made the mistake of putting the whole 1/2 cup cocoa in the mix, so I just added another 1/4 cup on top and it was still great! (Will do it right the next time though). I also didn't have any mini chips so I used regular ones. We all loved it. Next time I will make it with the children as it's so easy and fun to make, and quick!! Thanks Carol!

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Reviewer:

France

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Living In: Fremantle, Western Australia, Australia

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Reviewed: Jun. 29, 2005

This was great, even better the next day. It is a rich moist cake, with a chocolate custard underneath, almost like a variation of a molten chocolate cake.

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Caroline

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Reviewed: May 12, 2005

This was delicous and sooooo easy! I love that it was made in the same pan that it was baked in and turned out perfectly. Next time I think I will leave out the chocolate chips though because it was almost too chocolatey (who new that was possible?). We ate it with whipped cream but it would be really good with some vanilla ice cream.

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Sara

Cooking Level: Expert

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Reviewed: Apr. 14, 2005

Was kind of worried that the sauce would be too liquidy, but it wasn't - it was gooey, as another reviewer said. Anyway, it really hit the spot. My husband wanted to have it for dinner! I reduced the sugar to one cup (and forgot to use brown instead of white on top) and I used regular chocolate chips. I did notice that scorched taste another reviewer mentioned, but I kind of liked it!

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RAZZMATAZZ

Cooking Level: Intermediate

Home Town: Lahore, Punjab, Pakistan

Living In: Paris, Île-De-France, France

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Reviewed: Mar. 2, 2005

If there was a possibility to give this six stars, I would. This is a FANTASTIC recipe using pantry ingredients and only one pan/bowl to make it in. I only use Dutch-processed cocoa (I find the other stuff to be bitter), had a generous hand with the vanilla, and used the large chocolate chips. I did use the extra 10 min. someone else recommended. I served it at a Super Bowl party with some French vanilla ice cream and candied pecans and everybody RAVED. It was gone in no time. Nobody considered the strawberry shortcake. If you love hot fudge sundaes, this recipe IS A MUST!!!

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(ME)

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Jan. 26, 2005

I could not believe that something so easy to make could be so yummy. This was an instant family favourite.

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DOMESTICGODDESS36

Cooking Level: Intermediate

Home Town: Ayton, Ontario, Canada

Living In: Waterloo, Ontario, Canada

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Reviewed: Aug. 1, 2004

This was perfect,nice and rich, goes well with home made whipped cream.

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NUTZ2YU

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Reviewed: Mar. 16, 2004

This is EXCELLANT! I have reduced the sugar a bit at times and it does not affect the flavor at all. I have also used part Spenda and part sugar

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PASONS1

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Reviewed: May 28, 2003

Quick and easy to make, elegant enough for company, and delicious!!!! A recipe I will make time and time again!!

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Reviewer:

NWILKINSON1

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Reviewed: Mar. 9, 2003

I followed the recipe exactly, and it did produce a puddding cake. However, it had a "scorched" taste to it. I would not make this again.

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DICKSIELEE

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Reviewed: Mar. 7, 2003

EXCELLENT! I just finished my first taste of this cake and it's awesome. It's almost like a brownie on top and a warm chocolate sauce on the bottom. I didn't have miniature milk chocolate chips so I used the regular size and that worked just fine. It is VERY rich and chocolaty and would be great with a scoop of vanilla ice cream to help cut that a little bit. I did cook it for longer than the time specified, probably an extra 10 minutes. I kept an eye on it until it looked fairly dry on top. I let it cool on a wire rack for about 10 minutes and then dug in! I will definitely be adding this to my recipe collection and thanks for an easy recipe using most things you already have on hand!

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