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: 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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MLKROESCHE

Cooking Level: Expert

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Reviewed: Jun. 12, 2009

AMAZING! This was the exact thing I was craving and way easier than I ever imagined it could be. My husband has declared this to be our new staple (as we typically have all ingredients on-hand). Yum, yum, yum! (We didn't serve with raspberries, but we are thinking of trying ice cream next time.)

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Angela R

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Reviewed: Jun. 9, 2009

VERY VERY GOOD!! I used ramekins to better the presentation of the cake. Sprinkle it with confectioner's sugar, serve with fresh strawberries and vanilla ice cream .. and perfection will meet your mouth. Have made this again and again!

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jpancook

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Reviewed: Jun. 8, 2009

So easy to make.A big hit with everyone.Thanks for a great reipe!

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Andrea

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Reviewed: Jun. 6, 2009

By far my favorite chocolate lava cake recipe. Comes out perfect every time, my fiance asks for them at least once a week!

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PatisseriePistachio

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Reviewed: Jun. 3, 2009

I've experimented with these a couple of times and am still having trouble getting the cooking time correct... they are either to done (no lava in center) or to gooey (mostly lava and no cake). I'm going to keep trying to perfect this recipe... the flavor is awesome though. I too used the Ghiradelli chocolate chips... I followed the recipe exactly as suggested.

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StringBean

Cooking Level: Intermediate

Home Town: Battle Creek, Michigan, USA

Living In: Lansing, Michigan, USA

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Reviewed: May 31, 2009

These are great! I have made them about 4 times now and I use the large 6 muffin, muffin tins, so they have to cook a little longer to be firm enough to put on a plate. If you overcook them they of course will not be molten-like and will be a gooey version of a cupcake. I used the Ghiradelli chocolate chips as someone else has suggested.

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rayvani

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Reviewed: May 25, 2009

For me, these were just "OK". I made in a muffin tin (standard size, made 12) and some had the molten center and some did not but all tasted very eggy and spongy and also lacking in flavor (and I used good chocolate). My 6 year old DD loved them though and DH said they were good - but not as good as the ones we get out. I think I'll save this dessert for an occasional treat when we eat out. Was worth a try though!

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Cara M.

Cooking Level: Expert

Home Town: Hinsdale, Illinois, USA

Living In: Normal, Illinois, USA

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Reviewed: May 11, 2009

These tasted really delicious and I served with caramel sauce and vanilla ice cream. The only thing that threw me off (quite possibly my fault) was that I used 7 oz ramekins and it was seriously undercooked on my first try of getting a cake out. It basically exploded into a chocolate mess on my plate. For larger ones, I think they need like 14 minutes or so. Another thing I learned for next time is DON'T FILL THESE TO THE TOP...OR EVEN CLOSE TO THE TOP! :) They rise A LOT!!! Gooey chocolate oozed out of one before it had become to big for the ramekin. Also, let them cool for about 15 minutes or so before flipping out onto a place because they set-up even moreso after sitting out. I'll try to make again using the tips I learned from the first round. They tasted divine!

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LIZZY9VOLT

Cooking Level: Intermediate

Home Town: Ogden, Utah, USA

Living In: Austin, Texas, USA

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Reviewed: May 10, 2009

This dessert was AMAZING. I did make it 4 hours before and left it in the fridge. About 1 hour before I planned on serving dessert, I left it out on the counter. While we were bringing in all the lunch dishes, I set the oven to 450. By the time we were done cleaning up, the oven was ready and so I used an ice-scream scoop to spoon it into the 12 muffin pans lined with liners (just a hint- the tin foil cupcake liners were so easy to take off compared to the paper lines... they just slid off). The were perfect in 8 1/2 minutes. I placed them upside down on a plate, removed the cupcake liner, dusted with confectioner sugar and spooned a few sliced strawberries on the side. Everyone loved it and asked that I make it again. I used Ghiradelli semi-sweet chocolate chips as the chocolate for this recipe - perfection!

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eyegirl

Cooking Level: Expert

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Reviewed: Apr. 19, 2009

Awesome - didn't change a thing other than presentation. I made this for a birthday dinner - the guest of honor's favorite flavor is choc/raspberry. I don't bake very well and because I was making everything, I wanted something foolproof - this is it! I made the batter in the morning and put it in (4) 4" souffle/ramekin dishes I happened to have(the ones with tops you can buy in the supermarket kitchen aisle) and stacked them in the fridge. After cooking, I poured Chambord on each plate and flipped each cake out (Pam is a must!), used a little powdered sugar and topped with the fresh raspberries tossed with sugar. What a hit! They loved them and I loved the ease. No more overpriced, tasteless desserts from the store!! This is my "go to" dessert for future dinners - thank you!!!!

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mickdee

Cooking Level: Intermediate

Living In: West Bloomfield, Michigan, USA

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Reviewed: Apr. 8, 2009

This was extremely easy to make. Didn't alter the recipe at all. I heated a handful of white chocolate chips and 1 TB of shortening in a microwave bowl to make a white chocolate sauce and spooned some for the cake to sit on and then drizzled it on top and on the plate for a really elegant desert. My husband was awed and loved it!

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smandtux

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Reviewed: Apr. 5, 2009

Sinfully decadent and elegant...perfect desert to serve company with little effort required (so easy too)! I cut this recipe in half for only 4 of us and used individual ramekins (sprayed). Used a 100g bar of good quality chocolate (70% cocoa) and 2 eggs. Prepped them earlier in the afternoon and left in fridge and just took out while I was cleaning up. Baked and voila, wonderful! Will definitely make these again, thanks!

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ANJACKSON

Cooking Level: Intermediate

Home Town: Pickering, Ontario, Canada

Living In: Oshawa, Ontario, Canada

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Reviewed: Mar. 29, 2009

I got rave comments on how delicious this recipe was and to make sure I make it again. It was very easy and delicious. I used ramikins but I am sure either way would work great. Use your cooking spray and tip over to remove while hot. Thank you for sharing.

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Pam

Cooking Level: Beginning

Home Town: North Kingstown, Rhode Island, USA

Living In: Sacramento, California, USA

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Reviewed: Mar. 29, 2009

This is an excellent recipe! I did not change anything about it, and it turned out great! Everyone loved it. My sister is not a big fan of molten chocolate cake, and she said it was perfect. She prefers fudge cake. There were two leftover cakes that I put in the fridge. The next day they because fudge cakes! Not quite molten (obviously) but very very very fudgey and yummy! She ate 'em both!

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cookieMonster10

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Reviewed: Mar. 24, 2009

This is delectable! I made this for my husband's birthday and even with a tummyache, he still inhaled one of these. :) I used milk chocolate chunks because I like my desserts really sweet and I took another reviewer's advice and splurged on the more expensive brand of chocolate (Guillard's, I think) which made the cakes that much more luxorious. I will be making this for every special occasion now -- thank you!

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ashergirl2

Cooking Level: Expert

Living In: Sacramento, California, USA

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Reviewed: Mar. 23, 2009

Very Good, and super easy. Would definitely follow others suggestions and make them in individual souffle dishes for a nicer presentation. If making in a cupcake pan, you must use liners, otherwise they are VERY difficult to remove without breaking apart, even if you use nonstick, and grease the pan they fall in on themselves due to the soft center.

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