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: 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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Catherine

Cooking Level: Intermediate

Home Town: Greensboro, North Carolina, USA

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Reviewed: Feb. 7, 2009

I have made this recipe a few times now and it always gets rave reviews. It's simple and a hit!

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jentell

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Reviewed: Feb. 6, 2009

Delicious with raspberry sauce, ice cream, whip cream

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Peg4157

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Reviewed: Feb. 3, 2009

wonderful! I baked them for exactly 8 min and they turned out amazing! They don't tell you how long to cool before serving-we cooled ours for 5 min before and they were perfect! The only reason it didn't get 5 stars is I would recommend adding some vanilla, I will do that next time for a bit more flavor.

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SkinnyCook

Cooking Level: Expert

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Reviewed: Feb. 2, 2009

OH OH OH! Cut to 4 eggs. Used Ghirardelli. 1/2 bittersweet, 1/2 semi-sweet chocolate. Put in XL muffin tin... so it made 6 huge ones. Cooked 10 minutes. Becuase they were sooo huge, I probably could have done 1 more minute, but regardless, it was a goo-ey, chocolately, heavenly dessert. Difficult to get out of the tin... will keep working on it!

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CLS1220

Cooking Level: Expert

Home Town: Greenwich, Connecticut, USA

Living In: Norwalk, Connecticut, USA

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Reviewed: Jan. 29, 2009

Very easy to make. Very good, but a little eggy. Will make again.

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Julie T

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Reviewed: Jan. 25, 2009

This was easy and my family loved it! I used good dark chocolate (Lindt) and added raspberry syrup...next time, might try triple sec, strawberry, amaretto, or hazelnut. Had trouble getting them out of the muffin papers...they wanted to fall apart. Also, needed to cook a little longer, but came out perfectly!

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GINAPHIL30

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Reviewed: Jan. 24, 2009

i am taking this rating from my children, as i have not eaten any. (i'm still working on the mini cheesecakes from last night, lol) my DH said it was a little grainy, and my DS said if he had some vanilla ice cream with it, it would be a 5! No raspberries...but when the summer crop comes, i'll make this again to serve with them.

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njmom

Cooking Level: Intermediate

Home Town: Middletown, New Jersey, USA

Living In: Sayreville, New Jersey, USA

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Reviewed: Jan. 19, 2009

Instead of 1 stick butter, I use 1/2 stick. After mix all ingredients, wait for 1hour before bake. The result is "Simply The Best" The cake is so delicious!

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Reviewed: Jan. 16, 2009

This is so delicious you have to try it. I made the batter earlier in the day and then refrigerated. After dinner I just filled large cupcake wrappers and placed them in the oven for 10 minutes. Served with a scoop of vanilla ice cream. Just outstanding! I did not have any chocolate other than toll house chocolate chips and they worked just fine.

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Zach's Mom

Cooking Level: Expert

Living In: Beecher, Illinois, USA

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Reviewed: Jan. 13, 2009

I made these for a dinner party!! They were great!! I made them in a muffin pan with silver foil muffin papers and I was too afraid to take them out of the papers (in case I accidentally split them and the molten middles ran out!!) so I served them in the papers!!! I decorated the plates with raspberry "coulis" and sugared raspberries and sprinkled the tops with icing sugar and 1 sugared raspberry. My guests were very impressed, siad they looked and tasted like restaurant quality deserts!!!

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Trishie

Cooking Level: Intermediate

Living In: Dublin, County Dublin, Ireland

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Reviewed: Jan. 12, 2009

An awesome romantic dinner treat! I had my gourmet-loving boyfriend fooled that I actually made it myself. He was convinced I bought them and warmed them up. So easy and so yummy!

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Shauna

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Reviewed: Jan. 8, 2009

I made these in a 12-cupcake pan and they turned out great! Great, quick dessert that looks pretty fancy! Thanks for the recipe

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ne703

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Reviewed: Jan. 3, 2009

Absolutely delicious!! I've made this several times and each time everyone loved it. It is very rich; great for chocolate lovers.

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SANDERS70

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Reviewed: Dec. 20, 2008

This was outright heavenly. Great consistence and flavor. Thanks!

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lylarose

Cooking Level: Expert

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Reviewed: Dec. 13, 2008

The 1st time i made these...ddnt really like them...i thought about giving it another shot and yes,CHOCOLATE QUALITY does count!A LOT!i Used semi-sweet Hershey's chocolate chips!DELICIOUS!Served with Vanilla ice cream!would do again and again and again....

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nadou

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Reviewed: Dec. 7, 2008

taste was only okay... very eggy. i made them in smaller cups (because i have little brothers who hog sweets down very fast) and they came out terrible. the middles were not molten at all. i followed the recipe to the T. they had what i can only describe as... chocolate quiche middles. wow, for some reason, allrecipes edited this review. i made a 2nd batch and they came out better, but that was after cooking them 2 minutes less. even so, the outside was like the chocolate quiche and the inside was gooey.

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