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: Mar. 8, 2009

So sad. :( I made 12 regular sized muffins and cooked them for 9 minutes. Needless to say, they were not chocolate lava cupcakes but regular soft cupcakes. Next time, I might cook them fo 7 - 8 minutes and spray the muffin liners with PAM.

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: Mar. 6, 2009

Perfection!

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dcsoxgirl

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Reviewed: Mar. 2, 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!

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Mar. 1, 2009

Added some imitation Vanilla and used 4 eggs...first batch didn't have the lava center but was very moist and very good! Gonna chill the rest of the batter and try it again tonight. So far I would def recommend this recipe. Update: Made this many many times in the last month...my thighs are not happy, lol. So far it's best w/ Ghirardelli choc chips, then Guittard chocolate chips. Would NOT suggest using Tollhouse...may be good for cookies but its and inferior chocolate for this recipe. Also I've cooked it after refrigeration & when it was still warm...both turned out good, just cook it for a much shorter time (7-8 min) if batter is still warm. Add vanilla and don't over cook and I have a winner every time....that is if I can cook it b4 my kids eat all the batter! LOL. My son has named this Chocolate Surprise...it is now their favorite desert (homemade or restaurant) bar none. My 14 year old has even told his friends about it, LOL. His birthday is on Mon and this is what he wans for his cake!! Too FUNNY, LOL!!

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JYPOLLOCK

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Reviewed: Feb. 25, 2009

These are SO DELICIOUS! They are best if you make the batter and then chill for 3+ hours. The texture is less eggy and more rich and chocolaty. Thanks for the great recipe! It's going in the box!

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SHARPIE29

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Reviewed: Feb. 23, 2009

Very gourmet, especially considering how fast and easy they are. Served them with whipping cream and regular raspberries rather than sugar-coated ones, which seemed to be a pretty good combination. Much better straight out of the oven than reheated in the microwave, though.

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LaShel

Cooking Level: Beginning

Home Town: Spring City, Utah, USA

Living In: South Bend, Indiana, USA

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Reviewed: Feb. 23, 2009

Even with all the rave reviews I did not expect these to be as delicious as they were. I used larger sized ramekins and only make 6. Skipped the sugar-coated raspberries and made a raspberry sauce instead. Sifted some powdered sugar on top and they were beautiful. They are best fresh from the oven but I thought they were just fine reheated as well.

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notoriousJEN

Cooking Level: Intermediate

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Reviewed: Feb. 23, 2009

These are to die for!!!!!!!!

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LaMiaItalia

Cooking Level: Expert

Living In: Virginia Beach, Virginia, USA

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Reviewed: Feb. 21, 2009

My centers were not molten, just a little gooey. I guess if you use regular muffin tins you should bake them for a lot less time. Even still, I won't be giving these a second shot because the flavor was more like an egg custard than any sort of fudge.

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geekOphile

Cooking Level: Intermediate

Home Town: Fredericksburg, Virginia, USA

Living In: Pensacola, Florida, USA

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Reviewed: Feb. 20, 2009

MAKE THIS TODAY. I halved the recipe and should ahve made more bc i ended up making the second half of the batch the next day. Followed the recipe to a T regarding ingredients. very very good. will make over and over again! thanks

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ChicagoCookie84-Anita

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Feb. 19, 2009

This was a surprisingly easy but absolutely delicious recipe! I made it for Valentine's and the boy was impressed! The only changes I made were that I halved this recipe but only used 2 eggs and upped the baking time to about 11 minutes.

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Key

Cooking Level: Intermediate

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Reviewed: Feb. 17, 2009

FABULOUS! This is my new *go to* company dessert! Crazy easy (using ingredients I readily have on hand) and tons of impressive presentation possibilities! Mine did crack when I plated them, so I need to determine what caused that and fix it, but other than that they were out of this world! The 2 *non-dessert eaters* in the group even ate every last bite of theirs! These are a MUST TRY that can make the most novice baker look like a rock star! TY for a great recipe!

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lovestohost

Cooking Level: Intermediate

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Reviewed: Feb. 17, 2009

Made this for Valentine's Day and they were delicious! We don't really like raspberries so I served with vanilla ice cream. Will make again!

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Susan

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Reviewed: Feb. 16, 2009

I made these for Valentine's Day. They were quite easy and extremely tasty! I made the batter earlier on in the day and we just put them in muffin cups and stuck them in the oven when we were ready for dessert. They are also good warmed up later in the microwave. I served them with raspberries coated in sugar and Cool Whip. I pretty much followed the recipe and it was great.

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Janet R.

Cooking Level: Beginning

Living In: Atlanta, Georgia, USA

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Reviewed: Feb. 16, 2009

Awesome! I followed the directions exactly and they were perfect. My recommendation, though, is to use larger cupcake tins or ramekins. Normal cupcake size are just too small, and be sure to take them out of the oven when they still look "raw" in the middle or you won't have the "molten" chocolate. Thank you for the recipe! P.S. It was SO easy!!!

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LYNDSAYB

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Reviewed: Feb. 15, 2009

Super easy!! I made this for the first time on Valentine's Day and it was so easy and turned out perfectly. I scored major points for this one.

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kml

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

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Reviewed: Feb. 15, 2009

OMG!!! Thank you for such an easy recipe that is absolutly GREAT!!! I halved the recipe using 2 eggs and baked 4 ramakins for 8 -9 minutes. Topped with the raspberries tossed in sugar, then dusted with confectioner's sugar and served with a scoop of vanilla ice cream. Heaven!

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Lucky Noodles

Cooking Level: Intermediate

Home Town: Hanover, Indiana, USA

Living In: Noblesville, Indiana, USA

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Reviewed: Feb. 14, 2009

Made these tonight and they were so easy and amazing! I made them about 4 hours in advance and left out for about 45 minutes before baking. Served with vanilla ice cream and fresh strawberries and blackberries on the side and some powdered sugar on top. Look and tasted so fancy!!

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WYU001

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Reviewed: Feb. 13, 2009

OHHHH. MY. GOD. AMAAAAZING! Made them for a party and everyone LOVED them! I always change recipes, but NOT THIS ONE! Seriously. Make them as is. I am making them tomorrow for Valentine's day for my boy. Ohmygosh I can't wait. thankyouthankyouthankyou for this recipe!

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devpav1

Cooking Level: Expert

Living In: Los Angeles, California, USA

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Reviewed: Feb. 9, 2009

These are absolutely sinful, elegant and definitely one of the easier molten chocolate cake recipes I have come across...I've made this recipe multiple times (without the raspberries)and refrigerating the batter anywhere from 2-5 hours (however long of time you can allow) really makes a difference. I butter/grease individual ramekins well to prevent sticking and as they cool before I'm about to plate them, run a knife around the edges of the ramekins and flip the cakes out on a plate. Serve warm with vanilla icecream and you will be in heaven. I plan on fixing them for valentine's day this weekend :)

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