Reviewed: Nov. 16, 2009

Made this for a dinner party and it was gone within minutes. I doubled the recipe to serve 8 and used fresh whipped cream. So easy to make!

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Bon

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Reviewed: Nov. 16, 2009

Yummy! So good as is, no need for cool whip I sprinkled with powdered sugar. Baked for 12 minutes in slightly greased muffin pan.

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Queen of Cuisine

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Reviewed: Nov. 8, 2009

Wow. this has got to be my favorite dessert ever. and i can't believe i can make it anytime I want. it tastes exactly like it does in the restaurants. i also made it ahead of time, and then baked it later in the day. this is definitely a keeper!

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Ceceila Kwartler

Cooking Level: Intermediate

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Reviewed: Oct. 28, 2009

These were amazing, followed directions exactly and even made them ahead of time for company.

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tdunc17

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Reviewed: Oct. 15, 2009

First of all, it looked absolutely delectable! The molten chocolate in the middle practically oozed out of the cake. I'm not a very experienced backer because I'm pretty young, but I was able to make this recipe and that's saying something. Thank you very much!

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Caitlin

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Reviewed: Oct. 13, 2009

Easy, fun and delicious! I made them exactly as the recipe states and everyone loved them! My hubby asked how I got the fudge in the middle. It is a lot like hot fudge in the middle and it goes great with ice cream! I've also used the processed egg in a carton and they still turned out good (used half of an egg serving for the "whites"), but a bit different.

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JENED

Cooking Level: Intermediate

Home Town: Rolfe, Iowa, USA

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Reviewed: Oct. 4, 2009

Perfect amounts for my four custard cups [that I'm finally using for the first time!] and super easy. I followed the recipe exact, including time an they turned out a bit dark.They were pretty good, but sadly the flavor was as intensely flavored as I was hoping.. The time as I see has been noted upon was indeed too long..It didn't 'flow' =( I think next time I'd try a different recipe. Thanks though!! Note- used Baker's chocolate

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Kaley_Rae

Cooking Level: Beginning

Home Town: Seattle, Washington, USA

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Reviewed: Sep. 11, 2009

Brilliant recipe. It turned out awesome...ofcorse I also realised that for me...13 minutes is a bit much and 11 should do the trick, to keep the centre all flowy! I served this hot with a scoop of ice cream on top. It's to die for!! Will try this with dark chocolate the next time!! Thanks for the recipe!! :D

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ri2

Cooking Level: Intermediate

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Reviewed: Sep. 7, 2009

I tried this recipe using semi sweet chocolate chips in place of the semi sweet baker's chocolate; it doesn't work. The chocolate chips bake into the mix and the volcano doesn't erupt. However, my Aunt said that they were the best brownies ever.

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flitters

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Reviewed: Sep. 7, 2009

Oh my goodness! Know how quick and easy and good this was? I made mixed it up as an afterthought while my oven fried chicken was heating and my casserole microwaving. We had it in and out of the oven, served up and eaten before I remembered to take an AR photo! Now that just NEVER happens since digital, but it did tonight. Zowie! It's THAT good!

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Hezzy_tant_Cook

Cooking Level: Intermediate

Living In: Tachikawa, Tokyo, Japan

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Reviewed: Aug. 30, 2009

these are awesome!!!! and super easy to make :)

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julia

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Reviewed: Aug. 28, 2009

Tried this for the first time tonight and used the recipe as stated with the exception of the Cool Whip. (I topped ours with a scoop of vanilla ice cream and chocolate sauce drizzles.) 13 minutes at 425 worked exactly right for me, but I did follow suggestions and first checked at 9 minutes. Thanks for such a great and easy recipe. My daughter said it was even better than Chili's! (Now THAT'S a compliment!)

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wakinka

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Reviewed: Jul. 26, 2009

Yum. I made this yesterday. It is wonderful, satisfying, and verrrrry chocolate. It was so easy to make, took so little time.I will make this over and over in the future. Thank you for sharing.

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ceejay

Cooking Level: Expert

Home Town: San Diego, California, USA

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Reviewed: Jul. 21, 2009

This is the best recipe have have made for Molten Cakes. It is perfect for a nice romantic evening at home, and sooo easy and quick to put together, so you aren't kept away from your "date" too long.

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annlha

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Reviewed: Jul. 19, 2009

I use an extra ounce of Chocolate and bake it at the minimum time. The whole family LOVES these!

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baileybaker

Cooking Level: Intermediate

Living In: Bailey, Colorado, USA

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Reviewed: Jun. 25, 2009

I made something similar to these. i found a recipe where you put a chocolate chip cookie in the bottom of the pan and pour the choclate on top! It was soooo good!

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Mrs. M Hill

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Reviewed: Jul. 9, 2008

I have only eaten this on cruises before and of course thought it was way too difficult to make. SO NOT TRUE. This was so easy and delicious. I followed the recipe exactly except greased, buttered and dusted ramekins with a cocoa/sugar mix. Baked for 12 minutes. The cakes slid right out. The next time I will skip the whipped cream and just sprinkle wiht powedered sugar. I impressed myself. My husband is thrilled with the money he will save taking us on cruises to have this dessert.LOL. Thanks so much.

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LEINAA

Cooking Level: Intermediate

Home Town: Gooding, Idaho, USA

Living In: Garland, Texas, USA

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Reviewed: Jun. 13, 2008

This star rating is purely due to taste preferences, I'm sure, but we just didn't care for these at all. Very chocolate-y and rich, not really sweet at all.

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~MOMMY~

Cooking Level: Intermediate

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Reviewed: May 21, 2008

This recipe is fantastic and so easy to make. My family and friends love them.

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Tracia Craig

Cooking Level: Intermediate

Home Town: Chistochina, Alaska, USA

Living In: Anchorage, Alaska, USA

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Reviewed: May 14, 2008

I made this as a suprise for my girlfriend and her daughter for dessert. I halfed the recipe and it turned out perfectly! I made it ahead of time and stuck in the fridge for a few hours..and took it out to set for an hour before baking. Mine took exactly 13 minutes. I also greased the pans with crisco and didn't have any problem with them popping out. Dusted with powdered sugar and it was a winner!

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