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. 9, 2008

This is good! Make sure you serve it with ice cream :) And make sure you spray the muffin paper liners with enough oil otherwise they will stick.

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ksm4482

Cooking Level: Beginning

Home Town: Los Angeles, California, USA

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Reviewed: Feb. 9, 2008

These were just okay. I personally didn't care for the texture- they tasted a little eggy and just felt like raw, undercooked cupcakes in my mouth. The presentation is horrible if you make them as cupcakes as the recipe states... not pretty at all! I'd definitely go the extra mile to make them in souffle cups if you are going to try this recipe. I served mine with drizzled warmed up raspberry preserves and a dusting of powdered sugar to try to dress up the ugly-looking cake. The next day, the hole in the middle becomes a crater and they look even less presentable. If I am going to "spend" so many calories, I'd much rather have a nice piece of creamy cheesecake!

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JENELLEBELLE

Cooking Level: Intermediate

Home Town: Macomb, Michigan, USA

Living In: Lansing, Michigan, USA

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Reviewed: Feb. 8, 2008

These were incredibly simple and fairly tasty, although I overcooked mine by just a minute or two, so they weren't liquid in the center. The flavor was lacking a little something--maybe I needed better chocolate, or a tsp of a flavored extract or something like that. At any rate, I would certainly make them again.

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Falkirk

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

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Reviewed: Feb. 3, 2008

Very easy recipe. Made it exactly. I made enough for 8 servings and froze them with directions to bake at 450 degrees for 16 minutes. Whenever I need a quick dessert, I pop one in the oven. Thanks again for the recipe!

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JAN369

Cooking Level: Expert

Home Town: Oxnard, California, USA

Living In: San Francisco, California, USA

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Reviewed: Feb. 1, 2008

Made these on a cold winter night when I needed a quick dessert for girlfriends. It was a hit because the chocolate was so good. I did have difficulty removing from ramkin . . . I served them in puddle of fudge sauce with whipped cream.

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cmorr

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Reviewed: Jan. 22, 2008

Still looking for the perfect lava cake recipe. This was too eggy. I can't recommend.

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Jennifer B.

Cooking Level: Expert

Living In: Colorado Springs, Colorado, USA

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Reviewed: Jan. 20, 2008

I left the sugar coated raspberries out, but these were great.

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CARISSAHEART

Cooking Level: Expert

Home Town: Louisville, Kentucky, USA

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Reviewed: Jan. 20, 2008

This is a good and very easy recipe, but I think the chocolate flavor is lacking. Using good quality chocolate helps, also adding 3-4 tbs of cocoa powder helps. I just made a new recipe from Cooks Illustrated for molten cakes that is much, much better.

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pigtails317

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Reviewed: Jan. 19, 2008

No kidding, Ive never baked cupcakes before. But I made them for my sons elementary school and some of the children said they were the best cupcakes they've ever had!

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Lyn

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Reviewed: Jan. 10, 2008

These were perfect. I didn't add the raspberries because I didn't have any when I made them. They were still a hit. I made them at the last minute for some people that were popping over to my house. It was very easy and fast! My guests asked for the reciepe too!

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kathy

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Reviewed: Dec. 20, 2007

Greased AND used PAM on mini fluted bundt pan. Filled each with 1/2 cup batter. Cooked 9 1/2 minutes. Turned out onto wax paper squares on a cookie sheet. Slid cakes onto individual plates.

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Jrhome

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Reviewed: Dec. 8, 2007

this is easy and great i did them for my daughter in-laws birthday

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WaLkSwItHmOoN

Cooking Level: Expert

Home Town: Huntsville, Alabama, USA

Living In: Toney, Alabama, USA

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Reviewed: Dec. 7, 2007

Excellent flavor. The execution is a little tricky since every oven is slightly different. I ended up over cooking mine even though I only had them in for 9 minutes. If you're making these for a special occation, you might want to make a trial batch first to figure out how the recipe works with your kitchen. I also found that letting the cakes cool for a minute or so made them come out of the wrappers easier.

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MEEMEEBULUGA

Cooking Level: Expert

Living In: Anchorage, Alaska, USA

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Reviewed: Dec. 6, 2007

I made this for some friend who came over for dinner, we had all had this on a cruise but the home made version with Ghiradelli Chocolate was hands down the best dessert I've ever tasted. I will make this sinful delight very ofter.

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Robb M.

Cooking Level: Beginning

Home Town: Houston, Texas, USA

Living In: Spring, Texas, USA

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Reviewed: Nov. 22, 2007

Fantastic!

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KellyBrz

Cooking Level: Intermediate

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Reviewed: Nov. 19, 2007

I wish there was more stars to give! This is a wonderful and easy recipe. They came out perfect. I used 3 different kinds of chocolate and a dash of vanilla. I will make thses again and again. Thank you for submitting it!!

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cupcakekisses

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Reviewed: Nov. 19, 2007

These were such a hit. Loved them!

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DIONA88

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Reviewed: Nov. 17, 2007

This recipe is definately the best!!! However, cooking time and using the best chocolate you can find is key. I used two different kinds of ghiradelli (semi-sweet and 60% cocoa) and they turned out so rich and chocolatey. I also overbaked mine which is extremely important not to do. I chilled the batter right up until cooking time, used greased and floured muffin pan that holds 12 (liners not needed, they pop right out) and baked for 8 minutes and they were slightly over cooked. The texture in the middle becomes quiche-like if they are over cooked. The top center should still look runny and then they will be perfect. Next time I'm sure I will get it right and bake for 7 to 7 1/2. Thanks for this fabulous and EASY recipe!!!

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Reviewer:

Amanda J.

Cooking Level: Intermediate

Home Town: Apple Valley, California, USA

Living In: Pinon Hills, California, USA

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Reviewed: Nov. 8, 2007

This is an amazing recipe. My husband had to have 2nds. I just baked 12 regular size cupcakes and 1 cupcake is enough for only one person, great with vanillla bean ice cream. We did not even have to add the raspberries.

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