recipe reviews for:

Molten Chocolate Cakes With Sugar-Coated Raspberries

“Dessert is individual molten chocolate cakes. They're simple and elegant, and they bake in under 10 minutes in a standard muffin pan. The best part about these little beauties is that the cake batter is extremely forgiving: You can make it up to six hours before you plan to serve the cakes. Fill the pans with batter and refrigerate, but remember to remove the pan far enough in advance of baking to let the batter return to room temperature.”

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Reviewed: Nov. 18, 2009

These were heavenly - and soooooo easy! I topped them with a homemade hotfudge sauce (2 c. powdered sugar, 1/2 c. butter, 2/3 c. chocolate chips, 1 can evaporated milk, 1 tsp. vanilla, 1/8 c. orange liquor), whipped cream, and an orange slice (since raspberries weren't in season). Delicioso!

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Robyn Carnes

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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Reviewed: Oct. 23, 2009

These are awesome!! Just made these tonight using 4 oz ramekins, made them before dinner, stuck em in the fridge and put in the oven just as we were clearing dinner. I was so excited about how good these were. I thought they looked a bit undone after 11 minutes so I left them in there an extra minute, which I shouldn't have. Only the 1st one was really gooey inside. By the time I had the other ones out, they were setting. I will definitely be making these again, soo easy to make!! And so yummy!!

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Susana

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Reviewed: Oct. 15, 2009

Fantastic! I don't bake much, but these were so easy. I also used the microwave to melt the chocolate. Cake batter turned solid after a while in the fridge (and stayed that way after coming back to room temp). This also filled 11 muffin holes. I had them in the oven for 10 minutes, the middle looked completely uncooked and the whole thing was very wobbly, but I took them out and as soon as they had been out for a minute they gained some firmness (which makes it easier to peel off the paper). If I had left them in longer they would have been overcooked. I will be making these at every opportunity!

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Trilogy

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Reviewed: Oct. 14, 2009

These are very good. Made them for a quick desert after a blah dinner. It made up for dinner! I will make again. I didn't have any raspberries so I served with a little bit of caramel sauce. Really good. Thanks.

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rae

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: Oct. 13, 2009

Overall these are good lava cakes. Kids love them. I would recommend using FOIL instead of the paper cups as it is much easier to get off.

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KBHANSON21

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: Oct. 11, 2009

Loved this one too! So easy, and so delicious. So rich. I agree using a microwave instead of a double-boiler works just fine. They do taste great even the next day when they cool down, maintain moisture perfectly, though obviously the iddle is no longer molten. Remember to wait til it cools to room teperature before sprinkling sugar on it!

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Ania H.

Cooking Level: Intermediate

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Reviewed: Oct. 7, 2009

My family and I love this recipe. I followed the advice of another and used the microwave instead of a double-boiler and it works great. I love it topped with fresh strawberries! Yum!

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jessicawigs

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Reviewed: Sep. 28, 2009

Fantastic! I served them in the little pyrex cups, and they could have stayed in an extra few minutes... but it didn't matter, there wasn't a bit left.

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krispixVT

Cooking Level: Intermediate

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Reviewed: Sep. 25, 2009

um um good!! I made mine using 4oz ramekins and I was able to make 7. I did put them in the fridge for about 2 hours before baking them. I baked it for 11 minutes fresh out of the fridge without warming them up to room temperature. By 11 mins they were starting to puff up. I didn't want to over bake so I took them out. Tried to turn them over on a plate but it just didn't work. I guess I didn't spray enough of cooking spray, so I just left them in the ramekins. And they were flowingggggggg~ Actually I think I probably could have left them in the oven for another minute to get the outer layer more crunchy. They were really good! Just like at the restaurants if not better. One change I made was I used half bittersweet and half semisweet chocolate (Ghirardelli). It was the perfect sweetness for me.

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Carol W.

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Reviewed: Sep. 8, 2009

OMG, so good they are evil! I cooked mine in brule cups. Don't have giant muffin tins. I brushed each one with butter and rolled some sugar around in them. Made a nice carmelized crunchiness. Not sure if that is a word.Dang these were just sinful.

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PAINTNMYNAILS

Cooking Level: Expert

Home Town: Fresno, California, USA

Living In: Santa Rosa, California, USA

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Reviewed: Aug. 23, 2009

Sooooooooooooo good. They turned out perfect. I made twelve in regular sized muffin pans. I had left overs..

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Cooking Level: Intermediate

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Reviewed: Jul. 27, 2009

Looks like a restaurant quality dessert and is super easy and delicious. Guests will think you slaved over dessert. Best when served with vanilla ice cream.

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Tiny Blonde

Cooking Level: Intermediate

Home Town: West Milford, New Jersey, USA

Living In: Hopatcong, New Jersey, USA

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Reviewed: Jul. 20, 2009

Did not like this molten cake at all. The batter was really spongy, and the molten inside didn't stay molten like. I found another recipe that uses baking chocolate and it is SO much better and even way easier to make than this one. Sorry, it just didn't work for me.

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AmyK

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Reviewed: Jul. 19, 2009

I served the molten cupcakes, so to speak, with orange sherbert. Very refreshing. Still have some experimenting to do with the baking, though. After 14 minutes, they finally began to puff up, but the centers were not fluid. Perhaps the two minutes between removing them from the oven and getting them to the table were two minutes too many for them to flow.

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Denise

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Reviewed: Jul. 15, 2009

This was definitely not sweet enough for my taste. I added an extra 3 tbsp of Sugar to 1/2 of the batter in my second batch and they still weren't sweet enough!

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krazyforkookies

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Reviewed: Jul. 5, 2009

I had the same problem as a couple of other reviewers...spongy and eggy. Not appetizing or chocolatey. I'm sure I did something wrong, but not sure what it was.

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ERINELIZ821

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Reviewed: Jun. 24, 2009

Wow, can you say decadence or what? I made mine in 5 6-ounce ramekins that i greased. I also chilled my batter in the freezer for about 20 minutes in the ramekins. Took about twelve minutes, and then the tops got a little crackly, which was a good time to take them out. I turned them right away so they wouldn't stick. Served with whipped cream on top with a sprinkle of cocoa powder. Yummy!

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swimminash

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

Living In: Chicago, Illinois, USA

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Reviewed: Jun. 22, 2009

I followed the directions exactly but ended up with gross, eggy custard cupcakes. I've been baking for years and never had a problem so I don't know what happened here...

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RALWATTAR

Cooking Level: Intermediate

Living In: Dublin, Ohio, USA

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Reviewed: Jun. 22, 2009

The XL muffin cups in a standard muffin pan, ruined the cakes for me. Since they are too big, some parts of the cups folded and the folds were baked into the cakes, so that when I tried peeling them off, it pulled the cake open spilling all the chocolate-y goodness. But MY OH MY! Since I was making this for a bday party, I had to leave em in the paper cups at home and go buy a store bought cake, which really made me upset. My anger immediately dissipated once i tasted the ruined cakes. So this is what "SINFULLY DELICIOUS" tastes like..

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Coco

Cooking Level: Intermediate

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Reviewed: Jun. 21, 2009

This recipe is a favorite at our house and is often requested by my husband. I made it exactly as written, except I used bittersweet chocolate and baked it in ramekins rather than a muffin tin. We love putting fresh raspberries from our backyard on top along with some whipped cream. It's as good as any dessert I've ever had from a restaurant and extremely easy to make.

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