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: Oct. 26, 2007

This recipe was WONDERFUL. It was very chocolatey a delicious. I didn't put put any rasberries on it and it was still fine.

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ladyofshallot

Cooking Level: Intermediate

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Reviewed: Oct. 20, 2007

This is a very impressive dessert. I use star shaped foil cupcake pans. It is so easy and I love being able to make it ahead of time and just pop them in the oven when you start the main meal.

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Becky

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Reviewed: Oct. 14, 2007

This is an AMAZING recipe!! I had this on a cruise ship and couldn't get enough. I'm a little embarassed to say but I've made it about 6 times in 2 months.I do share though. The chocolate you use does make a difference.Try to make it good quality. I prefer salted butter.Then omitt the salt. I usually half the recipe and use 2 eggs turns out perfect not too eggy.Great for chocolate lovers!!!

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Holly M.J.

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Reviewed: Oct. 5, 2007

This recipe is delicious!! We couldn't eat them all the first night, but reheated in the microwave for a few seconds and they tasted just as good. Be careful not to heat too long though or the center filling will start to bake.

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Christin

Cooking Level: Expert

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Reviewed: Oct. 1, 2007

This is so yummy!! I used ramikens and custard cups for a prettier presentation. The cakes slid right out of the cup. Be sure to place the plate against the ramiken and then flip so the cake won't break in the process. I left mine in the fridge and baked while still cold. I think they were in the oven for about 10 minutes, and they were a bit underdone but still so yummy. I added whipped cream to the side and dusted the cream with cinnamon based on another review- this was an EXCELLENT addition. Next time I think I'll use dark chocolate and cook for roughly another minute or so to allow the centers to solidify just a bit more (mine were very runny). We had only one cake left over - which my husband and I prompltly popped in the microwave later that night and shared. After 20 seconds it tasted freshly baked! Thank you for such an easy and delicious presentable cake!!

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smllover

Cooking Level: Expert

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Reviewed: Sep. 17, 2007

Very good recipe always gets rave reviews. Cooking method and times are very important this recipe is easy to screw up.

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biodrin

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Reviewed: Sep. 16, 2007

oh wow. soo yummy. i made these for my choco-holic boyfriend's bday last night. i made the batter the night before (added a dash of vanilla and maybe a tsp. of instant coffee granules to enhance chocolate flavor. i also increased the sugar by about a tablespoon as i used VERY dark and slightly bitter chocolate) and poured it into greased, floured standard muffin tins, covered w/foil, & stuck it in the fridge. i cheated and poured one cakes worth into a seperate muffin tin & baked it off the night before just to get the timing/temp right since i wasn't using the extra-large muffin liners. it came out overdone at 8 min/450 degrees. the chocolate almost tasted burnt and the inside was kind of an icky eggy texture. with that in mind, last night i took them out of the fridge for about 30 min just to take a bit of the chill off.. i wanted them to stay cool though so that the inside would take longer to bake to achieve the "molten" texture. i ended up baking them at 425 for about 7 1/2-8 minutes. took them out and immediately popped them out of the tin. i had no problems getting them out by running a paring knife around the perimeter and using a tiny offset spatula to help them out and onto a plate. i served them with barely sweetened whipped cream and fresh raspberries. i didn't bother with the sugar on the berries as the ones i found were already really sweet. long story short, the key is to NOT OVERBAKE these. the texture suffers and they almost become inedible. take them out bef

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steph webb

Cooking Level: Expert

Home Town: Midwest City, Oklahoma, USA

Living In: Norman, Oklahoma, USA

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Reviewed: Sep. 15, 2007

Husband and I didn't care much for this, too eggy, no depth of chocolate flavor. I made up the batter in the morning and baked it for dessert that night. May try it one more time...

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kleerae

Cooking Level: Professional

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Reviewed: Sep. 10, 2007

I was so excited to try this recipe. Unfortunately I was quite disapointed. They looked and smelled great...But the taste was overall too 'eggy'. I think I may have cooked them too long?????\ I don't think i will try these again.

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Lian W

Living In: Hamilton, Waikato, New Zealand

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Reviewed: Sep. 3, 2007

These were great! I still get comments about them! If you cook them too long, they are a very rich and dense mini chocolate cake. YUM!

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SistaMaggie

Cooking Level: Intermediate

Home Town: Mandan, North Dakota, USA

Living In: Bethel, Alaska, USA

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Reviewed: Aug. 31, 2007

Fantastic recipe! SO easy! I halved it, as I do with almost all new receipes I try. Used Hershey's chocolate chips and melted them wih the (salted) butter in the microwave(on a low setting), didn't add the pinch of salt, didn't use paper muffin cups but sprayed jumbo muffin tin with Pam with flour in it. They spilled out easily. Used thawed frozen berries (I live in the Middle East so fresh berries are EXPENSIVE HERE), rolled them in sugar and then topped off the cake with icing sugar for a nice look. Next time I will make them in ramekins at the advice of others, so no chocolate is lost when spilling them out! Excellent!

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CanadianInDubai

Cooking Level: Intermediate

Home Town: Burlington, Ontario, Canada

Living In: Dubai, Dubai, United Arab Emirates

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Reviewed: Aug. 23, 2007

Wonderful and quick!

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MOMARTIN

Cooking Level: Expert

Living In: Duluth, Georgia, USA

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Reviewed: Aug. 22, 2007

I love the recipe. When I'm craving serious chocolate, this is my "go to". It's quick and easy. It's also really flexible for the type of chocolate, I've used ghiradelli dark chocolate, semisweet chips, and even some milk chocolate. I think a mixture of chocolate makes the best cake, but all kinds work. Oh, I usually don't have the raspberries, so I just serve with vanilla ice cream or whipped cream. When I make it for company, I'll just heat up some seedless jam and thin it out with OJ or grand marnier to make a sauce to drizzle it with.

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Tiffany

Cooking Level: Intermediate

Home Town: Bangor, Maine, USA

Living In: Manchester, New Hampshire, USA

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Reviewed: Aug. 8, 2007

I just baked this fancy dessert for my parents tonight. I did have a few changes: instead of using a muffin pan, I used greased ramekins (I filled them a little over 3/4ths full.. I made 3 cakes, and froze the rest of the batter), and I added 1/2 teaspoon coco powder. I let them bake for 12 minutes (I might do a little longer next time), and then allowed them to cool for about three minutes before putting them on a plate. What a beautiful dessert.. I garnished with the raspberries, powder sugar, whipped cream, and drizzled chocolate syrup over them. They were very rich, but my dad said they were just as good as the ones we had on a cruise ship (I somewhat disagree.. but they were still good). I rate this a 4.5, and I will be making them again.

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KENDRA_07

Cooking Level: Beginning

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Reviewed: Aug. 8, 2007

Super easy recipe! I used regular butter and omitted the pinch of salt. I accidentally over baked them a little and they ended up having a torte-like texture inside. Still great with a scoop of vanilla ice cream.

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mitz

Cooking Level: Intermediate

Home Town: Paintsville, Kentucky, USA

Living In: Lexington, Kentucky, USA

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Reviewed: Aug. 7, 2007

These were good and so easy to make! I served mine with a raspberry sauce that I made from frozen raspberries, sugar, and cornstarch. I also topped with whipped cream, although this would be great with ice cream, too. I'd love to try this with fresh raspberries, but there weren't any available today at the store. Follow the recipe exactly and you won't be disappointed.

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Emily

Cooking Level: Intermediate

Home Town: Springfield, Missouri, USA

Living In: New Bloomfield, Missouri, USA

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Reviewed: Aug. 7, 2007

This was an excellent recipe! i'm just starting to bake and was worried that it wouldnt turn out like so many other recipes i've tried, but it really was great! i wasnt sure what to expect at first but the outcome was delicious. i recommend this to everyone. its so easy and the outcome is spectacular! =]

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kat

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Reviewed: Aug. 3, 2007

Wow...these were so delicious! I will definitely use this recipe again. Thanks1

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Jeremy =)

Cooking Level: Expert

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Reviewed: Aug. 2, 2007

I made these yesterday right after work, they were amazing! Follwing the instructions exactly these came out perfect. Highly reccomended and so soooo easy

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