Reviewed: Nov. 16, 2009

The first time I made this it didn't turn out very well. I overbaked it at 14 minutes, probably because I preheated the pan underneath the cups. The second time the recipe turned out perfectly with the texture similar to photo #1. I baked it for 14 minutes on the middle rack of the oven and did not preheat the pan under the cups. You really have to watch them. I have posted a photo of what they were like when I took them out.

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allyson

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Phoenix, Arizona, USA

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Reviewed: Nov. 15, 2009

This was a really, really good recipe! I followed it exactly as written on my first try and it came out great. The second time, I used Ghirardelli and it was slightly better than the Baker's brand. I am giving it 4 stars because it was almost as good as the one I tasted in a restaurant. I think there might be one secret ingredient we are missing. If I discover what it is I'll let you all know! Also, a tip when trying to make everything ahead of time-- I decided to try this recipe a third time and prepared it the night before. I placed the batter in custard cups, wrapped them with plastic wrap and placed them in the refrigerator. I did not taste a difference at all when I made them although I think they may have taken about a minute more to bake-- which doesn't matter because timing is hard for these and you need to watch them closely anyway.

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SueBee

Cooking Level: Intermediate

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Reviewed: Oct. 26, 2009

A variation on this recipe is to add 2 oz. semisweet chocolate and 2 T. some flavor liqueur (orange, hazelnut, raspberry, etc.). I served these with vanilla ice cream. Next time I may serve with creme anglaise (or just melt some high quality ice cream). I'm not sure how you could get 12 servings from these ingredients. I made 6 (7 oz.) custard cups. I also may experiment by putting a Lindt chocolate truffle in the center of each before baking. As many others have commented, this is an easy, crowd pleasing dessert.

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NHNonni

Cooking Level: Expert

Home Town: Pittsfield, Massachusetts, USA

Living In: Exeter, New Hampshire, USA

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Reviewed: Sep. 13, 2009

very very very yummy espielly the molten chocolate inside

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matt

Cooking Level: Beginning

Living In: Windsor, Maine, USA

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Reviewed: Sep. 1, 2009

Sooooo good. Impossible to mess up. Yum!

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mamagillett

Cooking Level: Intermediate

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Reviewed: Aug. 20, 2009

YUM!! These are every bit as good as the high dollar restaurant dessert we had the other night..They came out perfect with minimal work. I did use ground instant coffee in place of the espresso and I added about 1 tsp of vanilla. These are to die for!

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Corrine

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Living In: Bonner Springs, Kansas, USA

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Reviewed: Aug. 13, 2009

These are very easy to make and look like you spent all day baking. My friends and family love them. I have to rely on their opinion since I hate chocolate, but love cooking with it for others. This recipe has become a family favorite.

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BCOLLINS1

Cooking Level: Expert

Home Town: Riverton, Utah, USA

Living In: Herriman, Utah, USA

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Reviewed: Jul. 15, 2009

perfect.

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greatfoodaddict

Cooking Level: Expert

Living In: Humble, Texas, USA

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Reviewed: Jun. 24, 2009

Fantastic as always! My daughter requested these for her 11th birthday party and she and all of her friends all but licked their plates clean!

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JJGUETSH

Cooking Level: Intermediate

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Reviewed: Jun. 15, 2009

I'm giving this 4 stars because it still tasted fantastic even though it failed me in presentation. I doubled the recipe to fill 12 6oz. ramekins, I made them the night before I served them, buttered and cocoa-powdered the ramekins and they sat overnight in the refrigerator. When I was ready to bake them I put them in the oven, but they never set up. My guests had to eat them out of the ramekins :( Maybe next time I should allow them to come to room temperature before throwing them in the oven.

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ctaylor

Cooking Level: Beginning

Living In: Cartersville, Georgia, USA

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Reviewed: May 21, 2009

I was craving chocolate and this satisfied my craving.Thank you!

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sandy4

Cooking Level: Intermediate

Home Town: Hilmar, California, USA

Living In: Oakdale, California, USA

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Reviewed: May 12, 2009

The easiest recipe to make. And the best cakes ever! I took this to a friend's surprise party and baked them in the oven for 10 minutes before his arrival. It was a HUGE hit! Not only was my fiance impressed (I never bake), but event the hostess who is a dessert baker extraordinaire. In fact, she asked me for the recipe. If that doesn't say enough about the result, I don't know what is.

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heatherelena

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Reviewed: May 9, 2009

I subbed 6 tablespoons of sugar + 6 oz unsweetened chocolate for the bittersweet. My cakes came out molten in the center. Make sure to butter & sugar the ramekins beforehand - easier for the cakes to slip out onto the plate. The only problem for me was that the part that cooked all the way was more brownie and fudgy-like than cake-like. Maybe I'll look for another recipe for that texture.

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daidai

Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA

Living In: Los Angeles, California, USA

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Reviewed: May 9, 2009

Did NOT turn out. Very dissappointing. By the time that it would come out of the ramekins without crumbling, the center was fully cooked. Didn't taste particularly great either. I followed the directions exactly and I figured with all the 5 star ratings, it would turn out. I'll have to keep looking for one.

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myztikal

Cooking Level: Beginning

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Reviewed: Apr. 20, 2009

So good! We put a little dollop of vanilla ice cream with them. The cold ice cream with the hot cake was so good!

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Kelli

Cooking Level: Intermediate

Living In: Tulsa, Oklahoma, USA

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Reviewed: Apr. 16, 2009

This recipe is absolutely yummy! Exactly what we were looking for. I only gave it 4 stars, though, because the two times I made it by following the directions exactly they weren't molten in the center. I think it takes some practice figuring out how hot your oven runs and the size of the ramekins you use. Overall, a great recipe! Easy and delicious.

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cooks4kids3

Cooking Level: Intermediate

Home Town: South Glens Falls, New York, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Nov. 15, 2008

Probably too much butter compared to other recipes. These seemed a little dry even though I baked the recommended amount of time. Everyone liked them, but they didn't have the gooey middle I was looking for. I'll try some of the other molten cakes on this site and their recommendations.

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