Reviewed: Nov. 9, 2010

What a wonderful treat!

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Reviewer:

PJETTE57

Cooking Level: Intermediate

Home Town: Burlington, Vermont, USA

Living In: Kingston, New York, USA

Reviewed: Nov. 1, 2010

OMG this was incredible!!! My sister made these and it was so good I stole the recipe and went right out to buy the correct dishes to cook them in. I made it a few days later for hubby and served it w/ vanilla icecream and hubby and the kids LOVED it. One son didn't like the molten part so I just cooked his a few mins more and it was perfect for him. I followed the recipe but like others suggested I used the Ghirardelli 60%Bittersweet Chocolate chips and it was heavenly! THANKS!!!

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Reviewer:

GingerB

Cooking Level: Intermediate

Home Town: Worcester, Massachusetts, USA

Reviewed: Jul. 20, 2010

loved this and sooo easy!

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Reviewer:

Holly

Cooking Level: Intermediate

Living In: Frisco, Texas, USA

Reviewed: Mar. 31, 2010

I have made this twice and both times it turned out great and had rave reviews. I even bought some special dishes to bake it in it was so good. Very easy as long as you watch it closely in the oven. The first time I made it in a muffin pan and the cooking time was only about 11 mins. I did add some vanilla the second time but it was great with or without it.

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dctalktx

Cooking Level: Expert

Reviewed: Mar. 25, 2010

my first molten choco cake, and it was DIVINE! such moist awesome choco goodness. 12-13 min is about right! Serve it with some vanilla ice cream and strawberries, it's perfection! For reference: 10 tsbp of butter is just over 1/2 cup; 8 oz of chocolate is 3/4 cup (I used semi-sweet ghardelli choco chips)

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Reviewer:

raindropz

Reviewed: Mar. 14, 2010

Absolutely delicious! I followed the recipe exactly except for cooking them for only 11 minutes. The centers were slightly more cooked than expected but next time I'll just take them out after 10 minutes. The taste was fantastic though! I served this with a scoop of vanilla icecream- magnific!

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Azita

Living In: Tampa, Florida, USA

Reviewed: Mar. 11, 2010

Mine too turned out just like the picture! Terrific!

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Diana Ruth

Reviewed: Mar. 7, 2010

You had better watch these closely. 14 min was way too long in my oven. They came out cooked all the way through--no syrupy middle!

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Reviewer:

neva

Cooking Level: Intermediate

Reviewed: Mar. 5, 2010

EXCELLENT !! I did add 1 tsp pure vanilla, 1/4 tsp cinnamon. Restaurant quality !! As others have noted DO NOT OVERBAKE

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Reviewer:

foodNwine

Cooking Level: Expert

Home Town: Abbottstown, Pennsylvania, USA

Living In: Hanover, Pennsylvania, USA

Reviewed: Feb. 25, 2010

This recipe was not only very easy but very tasty as well! I did follow some of the reviews made by others: I prepared the ramikins by first spraying then dusting with cocoa powder I also used ghirdelli chocolate (because I love it) and after slightly cooling the chocolate mixture added to the eggs then to the powdered sugar/flour mixture. Be careful to watch them carefully, Take out when they start to puff up in center, if overcooked they will still be Excellent but even better if the molten center is left to ooze out. mmmm...

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