Reviewed: Apr. 21, 2013

Yummy and not too sweet. Takes a while to make but worth it with ice cream fruit and whip cream.

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Reviewed: Mar. 29, 2013

This has got to be one of the best lava cake recipes I have ever made. I took the suggestions of other reviewers and doubled the lava part of the recipe. My husband says it's better than the ones in the high end restaurants. Perfect.

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Betty in Maine

Cooking Level: Expert

Home Town: Conway, South Carolina, USA

Living In: Lewiston, Maine, USA

Reviewed: Mar. 14, 2013

These were excellent! Loved that I could make them ahead and just put them in before we were ready to eat. Everyone loved them but they are rich!

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Lisa

Reviewed: Feb. 22, 2013

The recipe turned out without any problems and was fairly easy to make, but we thought it tasted terrible. The cake part was extremely dry and the filling was lacking ooziness even when eaten immediately. I did like someones idea of adding a little chambourd to the filling.

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ladylass

Reviewed: Feb. 17, 2013

Delicious!

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Hanoi Baez

Reviewed: Jan. 2, 2013

It was my first time making this cake. So easy. I made it with all Purpose Flour instead of Cake Flour and turned out just fine and really delicious!

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Phillos

Cooking Level: Intermediate

Reviewed: Dec. 30, 2012

Delicious! But only good straight out of the oven, obviously.

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lmdisa

Reviewed: Dec. 26, 2012

Prepare the ramekins and make the chocolate balls ahead. If you do you can pop this out at the last moment. Your guests will be VERY impressed. I put some Creme Anglaise under it and garnished with berries. The only part that isn't perfectly clear is step 5. Use a stand mixer and turn the mixture on high. Just let it run for 4-5 minutes. The mixture will take on the constancy of a thickened cream.

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JOHNZORNES

Cooking Level: Expert

Living In: Campbell, California, USA

Reviewed: Dec. 25, 2012

Amazing and so special for Christmas dessert! A bar of chocolate is 4 oz which I didn't realize until I began cooking. I used 2 oz of tollhouse chocolate pieces for the center. Didn't get stuff so divided into 6 scoops and froze until placed in cake mix. They were wonderful

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rwarnberg

Reviewed: Dec. 1, 2012

Absolutely delicious. But I need help. I don't have ramekins so I used non stick muffin pans instead. My problem is that the bottom always stick to the muffin pan and when I invert it out, there is a hole in the center. Even though I have tried to butter the pan first as well as butter the pan and then sprinkle with sugar or cocao powder, it always have the bottom center stuck to the pan leaving the cake with a hole in the center and some of the lava flows out. It still taste incredible, just does not look perfect. Any help from anyone would be appreciated. thanks

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