Molten Chocolate Cakes With Sugar-Coated Raspberries Recipe

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Most Helpful Positive Review

Sep 21, 2005

I've cooked this twice. First time, I prepared it and then put it in the refrigerator for 3 hours and cooked it after dinner. Second time, I cooked it straight away. It was definitely better the first time (more dense and chocolatey). The second time was too fluffy and dry. I'm guessing the reason was that the eggs had some time to deflate. Next time, I will make it in advance again. Thanks for the great recipe!

—LIKO2828

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Most Helpful Critical Review

May 09, 2006

If you are expecting an actual "cake" forget this recipe. Notice that it only takes 4 tsp of flour?! What a disappointment. This was more like an over-coagulated chocolate type pudding. I wish the description had been more accurate. Not only was I disappointed, but it tasted strange. Maybe because I expected cake? I'll never make this again!

—Ingrid Alma

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669 Ratings

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Mar 03, 2009

Hubby and I travel frequently, several times a month, which means we eat out frequently as well. We've both had our share of Molten Lava Cakes in fine restaurants all over the country. And so you understand the significance then, when hubby said these were as fine as we've had anywhere. But you do get out of these what you put into them, so use good quality chocolate, not chocolate chips--I used Scharffen Berger. Chocolatey rich and delicious, perfectly moist and cakey on the outside, gooey and "molten" on the inside. I made these in 6 oz. buttered ramekins and served with homemade raspberry sauce. A definite make again. BIG pay off for very little effort!

—naples34102

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Nov 22, 2005

This is, hands down, my favorite dessert. A.k.a. chocolate lava cakes, they can be served with raspberry liqueur drizzled on the plate with a mint garnish or topped with whipped cream. I've put the batter in the freezer and have been able to store for several weeks. (Baking time is increased to 12-15 minutes.) I recommend: 1) replacing the paper muffin cups in muffin pan with ramekins sprayed with oil or cooking spray. (You can turn them over on plate for presentation.) 2) using Ghirardelli or another high quality chocolate

—RebeccaStMartin.com

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Jun 26, 2006

Oh boy. These got RAVE reviews, and mine were even under-done. And sooo easy. My batter was a bit cool still when I popped them in, and it took a good 14 minutes at least. Here's a tip: when the top pops up and starts to crack they are perfect. The inside is still molten and that cracked gooey part will fall back in. My sugar coated raspberries were not the prettiest...but they tasted great. Definitely make these again and again and again...

—Theresa's Cookin'

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Feb 15, 2006

I too made these for Valentine's Day dinner & man, they were good! And easy!!! I cooked 4 in ramekins & 4 in muffin cups minus the papers. I sprayed both ramekins & muffin cups w/ Baker's Joy first & both came out cleanly when warm. (I did not immediately remove 2 of the ramekins & even though I microwaved each for 20 seconds they still fell apart when removed. So be sure & remove these while warm, even if you don't eat them right away.) I pooled a bit of raspberry liqueur on the plate before adding the cake & then topped w/ the sugared raspberries. Will have this again many times!

—IMVINTAGE

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May 11, 2006

Unbelievable dessert!!! It was so easy to make and ohhhh soooo good to eat. I make at least once a week (requested by my husband). No need to change anything in this recipe (although I have added instant coffee to the chocolate chips and butter for a deeper flavor). To reheat any that are left over just put in the microwave for approx 25 seconds- it's like taking them out of the oven for the first time (they're also just as good cold-fudgelike). Five stars just doesn't do this recipe justice.

—cathy a.

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Dec 11, 2005

This is a phenomenal recipe. I have used this one twice and it has been a HUGE hit both times. I used Giardenelli (sp) bittersweet chocolate to make it even more wonderful. Defintely make batter in advance and let set in refrigerator several hours before using. You do not need to let it warm up to room temperature. I used raspberry perserves for an easy delicious topping.

—C. Coleman

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Nutrition

Calories
494 kcal
25%

Carbohydrates
46.4 g
15%

Cholesterol
193 mg
64%

Fat
34.7 g
53%

Fiber
3.1 g
13%

Protein
5.7 g
11%

Sodium
259 mg
10%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Molten Chocolate Cakes With Sugar-Coated Raspberries

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 494
Calories from Fat: 312

% Daily Value *
Total Fat 34.7g 53 %
Saturated Fat 20.5g 103 %
Cholesterol 193mg 64 %
Sodium 259mg 10 %
** Potassium 185mg 5 %
Total Carbohydrates 46.4g 15 %
Dietary Fiber 3.1g 13 %
Protein 5.7g 11 %
Sugars 41.5g
** Vitamin A 18 %
** Vitamin C 9 %
** Calcium 5 %
** Iron 16 %
** Thiamin 5 %
** Niacin 13 %
** Vitamin B6 4 %
** Magnesium 15 %
** Folate 15 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.