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. 26, 2008

Anyone who rated this less than 5 stars made it wrong...they were awesome!

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MrMac

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Reviewed: Nov. 25, 2008

It was like an uncooked brownie, no goo in the center as promised. I recently measured the temp of my oven, its w/in a normal range of the set temp, so that wasn't the problem. I followed the recipe exactly except for the paper cupcake cups, I sprayed the cupcake tin with non-stick cooking spray and powdered w flour, they came out easily. I'll try the other 'Molten Chocolate Cakes' recipe next time... or just buy the betty crocker version at Wegmans.

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B0nus

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Reviewed: Nov. 15, 2008

These were a big hit. I made them with a store brand dark chocolate bar. Next time I will make the batter and refrigerate until I am ready to bake them. I was in a hurry to find a quick dessert for company so I didn't read the reviews, only the rating. I didn't use raspberries but served them with a scoop of vanilla ice cream.

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shecancook

Cooking Level: Intermediate

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Reviewed: Nov. 9, 2008

These are fabulous! Our whole family adores them! The only suggestion I would make is to cook them a little longer than what the recipe says.

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The Lamoreaux's

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Reviewed: Nov. 7, 2008

These were pretty good and easy. I don't think they were anything special though.

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Monica

Cooking Level: Intermediate

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Reviewed: Nov. 2, 2008

Absolutely delicious! If you're using normal muffin cups, though, it makes about 14 servings (not 8). Next time I make it, I'll definitely have vanilla ice cream on hand! (Actually, I'm planning to make it for Thanksgiving dessert.) I also plan on trying different toppings: caramelized bananas, walnuts, cherries, whipped cream... the possibilities are endless and they all sound so good! Thanks for the great recipe!

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monivelisse

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Reviewed: Nov. 2, 2008

I had bought these molten cakes at a large warehouse store and LOVED them. This recipe is better. If you love chocolate and a gooey center, you can't go wrong with this recipe.

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LINDA83455

Cooking Level: Expert

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Reviewed: Nov. 1, 2008

very good recipe but the use of muffin tins for cooking makes them too small and they aren't quite as molten as they could be. better to use a larger souffle cup and extend the cooking time and then they are simply to DIE for...

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Melyssa Evans

Cooking Level: Intermediate

Living In: Missouri City, Texas, USA

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Reviewed: Oct. 28, 2008

So easy! So awesome!

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Sharon

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Reviewed: Oct. 19, 2008

First time making molten chocolate cake. Very easy to follow recipe & the cakes are tasty. 1. I use microwave for melting chocolate & butter (don't cover the bowl). 2. Taste 'a little bit' eggy, but it's acceptable for me. 3. It's better to wait 20 mins before serving, so that the centre not too runny. Thanks for the recipe.

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klwng

Home Town: Calgary, Alberta, Canada

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Reviewed: Oct. 19, 2008

Follow directions exactly- you will not be disappointed! DO keep a close eye on your cook time and grease well for a good release.

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MARLEESMOM

Cooking Level: Intermediate

Home Town: Smyrna, Georgia, USA

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Oct. 16, 2008

very good but i think i would use bittersweet chocolate nex time as it wasn't chocolatey enough for me...

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Olivia

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Reviewed: Oct. 12, 2008

perfectly explained, so easy to make and very good.

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jonathansmom1

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Reviewed: Sep. 29, 2008

I make this every time we have guests because it is so simple and elegant. I usually serve with a good quality ice cream when I don't have raspberries in the house. It is more popular with the ice cream - how easy for me!

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SJK

Cooking Level: Expert

Home Town: Aurora, Colorado, USA

Living In: Murfreesboro, Tennessee, USA

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Reviewed: Sep. 24, 2008

Perfect!! I have been wanting to make a chocolate lava cake for the longest time, but all of the recipes sounded so complicated. I found this one yesterday and had to try it last night. They were amazing and so easy! My husband would have no problem eating them every night! I didn't change anything, except to make them in little ceramic cups. Take them out as soon as the edges puff up and the middle doesn't and-Perfection! I am going to serve them with vanilla ice cream next, mmmm!

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Jen120983

Cooking Level: Beginning

Home Town: Rolling Prairie, Indiana, USA

Living In: Columbus, Georgia, USA

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Reviewed: Sep. 12, 2008

As recommended by others, I refrigerated the batter for several hours before baking the cakes. But other than this one minor change, I followed the recipe exactly as written. The cakes turned out wonderfully gooey and had an intense chocolate flavor. Presentation-wise, the cakes would probably look better if they were made in ramekins instead of muffin cups. But in terms of taste, they're delicious either way! I served them with a dollop of whipped cream. They would be fantastic with vanilla ice cream, too.

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Grace

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Reviewed: Sep. 1, 2008

I used 4 XL eggs and omitted the raspberry part. This dessert is to die for! The tin foil baking cups worked the best, the cakes held their shape better. Mine yielded 9 cakes. I would love to give this recipe 10 stars, its that good!

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ROSE4STACY

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Reviewed: Aug. 4, 2008

The flavor of these was quite good and, compared to a more complicated Emeril recipe, a good efficiency value. A couple of thoughts, though. Peeling the muffin papers off was a pain -- why not just grease & flour (or use cooking spray) in the tins? You could avoid hassle and avoid lines in the side of the mini cakes. I will try that next time. Also, I found the sugar-coated raspberries not that exciting. Next time, I will sift powdered sugar over top, and garnish with in-season fruit without added sugar. Worth trying.

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Marie

Cooking Level: Expert

Home Town: Tampa, Florida, USA

Living In: Denver, Colorado, USA

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Reviewed: Jul. 30, 2008

Awesome and Soooo easy! I don't bother with the raspberries...the cake itself is divine!

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NATALIA2005

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Reviewed: Jul. 28, 2008

These are amazing - incredibly easy to make, yet the result is very gourmet! I had to use milk chocolate chips and salted butter since those were the ingredients I had on hand, but it still turned out wonderfully. I saved one of the finished cakes in the fridge overnight and it was even delicious to eat cold the next day. I plan to wow a lot of people with this recipe in the future!

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