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Molten Chocolate Cakes With Sugar-Coated Raspberries
These came out good but it was hard to judge the timing. I did a test batch as recommended, and needed 10 minutes, but they did not all bake evenly. I also found this recipe to be eggy as others suggested. It was very easy to make, however, and I will probably make it again -- but remove one egg from the recipe. I used smaller muffin cups and had no problems.
3 users found this review helpful
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Reviewed On:
May 17, 2008
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