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.”

Sort reviews by:
DATE
RATING
MOST HELPFUL

Reviewed: Dec. 29, 2011

I followed the recipe to a T. Like other reviewers that were worried about how a cake can set with so little flour and so many eggs, I was also skeptical. But with almost 21,000 saves and such a high rating, I thought I'd give it a go. First of all... I had a heck of a time getting the batter to blend. With all those eggs, I guess it was hard for the chocolate to mix right. They were in the oven for about 20 minutes and were still runny. I finally took them out, and came to find that the chocolate and the eggs had separated... nice, bubbling, gooey chocolate on top, and cooked yellow egg on the bottom. NO WAY am I eating that, or serving it to anyone.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

WibblyWobbly

Cooking Level: Intermediate

Reviewed: Dec. 25, 2011

These cupcakes are amazing. I've made them countless times before and they are always a hit! My friend demands them for her birthday each year. Fantastic recipe!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

NinjaBaker

Reviewed: Dec. 23, 2011

so easy and delicious! stored batter in fridge like suggested and to my surprise they worked great :)

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

A. Metzler

Home Town: Orlando, Florida, USA

Reviewed: Dec. 12, 2011

These are very delicious. I slightly increased the amount of sugar b/c I thought they were a little too bitter.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

CookinCarrie

Reviewed: Nov. 23, 2011

Simply AMAZING! I never imagined these cakes were this easy to make. I will be making them again soon.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Judie

Cooking Level: Intermediate

Reviewed: Nov. 23, 2011

Fantastic! I took the suggestion of another reader and made this dessert about 5 hours before I wanted to bake them. I did take them out of the fridge about 40 minutes before hand. They turned out perfect. I think the next time I will cook them in individual ramekins cups just to make it easier to serve.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

wendyp

Reviewed: Nov. 21, 2011

This is the best Homemade Dessert I have Ever Tasted! I am a Horrible cook and it turned out Perfect! It even tastes Better than Chili's Molten Chocolate Cake and I think theirs tastes pretty good! This is a very easy recipe also. My husband Loves it!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

afnoel85

Reviewed: Nov. 6, 2011

Almost too easy and too delicious to be true I'm currently studying in China and had to make some slight changes to the recipe but it still turned out great! There is no berries in season here so I bought some jarred raspberry jam and heated it to make it more like a sauce, still tasted awesome, will be making this recipe again

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

brennanhackett

Reviewed: Nov. 3, 2011

Absolutely divine. This really is the best Lava Cake recipe- better than any restaurant! It is so easy. Do not do in muffin cups; do it in ramekins. I like to make in advance and chill. That way it thickens up and it is easy to scoop into ramekin with an ice cream scoop. You can have it ready for a dinner party and 15 minutes before dessert time, pop it in the oven. Serve with vanilla ice cream.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Jello Girl

Cooking Level: Intermediate

Home Town: Provo, Utah, USA

Living In: Orem, Utah, USA

Reviewed: Oct. 23, 2011

Wow. This recipe is fantastic. My guests absolutely raved, and some had had molten lava cakes in restaurants many times and said they were the best they’d ever had. I used 6 oz ramekins, 4 eggs, unsalted butter (but added a ¼ teaspoon of salt), and a pinch of cinnamon. I made them the day before my dinner party and kept them chilled until about 15 minutes before baking. They needed 12 minutes to bake. I used shortening to grease the ramekins so they’d be sure to pop out easily, which they did. Two that were less done than the others needed to have some of the goo spooned out, but all held their shape nicely. I skipped the fruit and served them with vanilla ice cream and garnished with a sprig of mint and a sprinkle of shaved chocolate. Fantastic presentation. Definitely agree that you have to use quality chocolate for quality results.

Was this review helpful? [ YES ]
5 users found this review helpful