Molten Chocolate Cakes With Sugar-Coated Raspberries
Excellent, so easy to do, I halved the recipe and used 2 eggs instead, made 4 in a normal muffin tray. Popped in oven for abt 9mins, was ready JUST after the change of New Year so we celebrated with these and Vanilla Light. Only thing is the top had a hole and you could see the molten part. Should I serve them turned over normally? Tasted very good, my brothers loved it.
I'm not a huge fan of choc, been thinking of these now and then since my friend made something similar but much richer about a year ago, this recipe was exactly what I was looking for, not too insanely sweet, just right, the non gooey molten part was soft and fluffy on the outside, moist and sticky inside.
Addition: Such a hit, my family asked me to make it again. Same amount of ingredients but I poured it into 5 muffin cups instead, put in oven for 6-7mins and they came out perfect. Still with the top gooey in the centre and a depression but they were circular otherwise and great with lots of vanilla ice cream.
3 users found this review helpful
Dec. 31, 2004