Molten Chocolate Cake

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this cake looks so friggin juicy

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This recipe is simple to make and the taste is off the charts. Only negative I have is that the yield didn't make 5, at least not for me. I had to double the recipe to fill my ramekins and the bake time was 14 minutes.

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Delicious moist & gooey cake. Like some of the other reviewers I had to bake mine a bit longer than 9 minutes--more like 12 minutes. Probably due to it resting in a deep chill fridge plus I baked the ramekins on a small baking pan that also came out of the fridge. My oven probably factored into the extended baking time. This is simple to make and has all the oohs and aahs one would want. Perfect flavors & harmonious textures. The crumb on this one is feathery light while the center packs a punch with the oozing chocolate. My hubby was gleaming with a smile after this dessert.

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This cake is one of my favorites to make to please a crowd. Its flavor is phenomenal but not too rich. I usually end up using fine semi-sweet chocolate because it's abundant in my house and it works out well. It's very easy to make but my guests are always blown away by the presentation. (I sprinkle it with a pattern of powdered sugar and dab fresh whipped cream on the side instead of using the icing. Be careful not to overbake. One or two minutes can make the difference between a cake that is too runny and one that is baked solid. Make extra....people ALWAYS look for seconds.

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This dish was perfect for Valentine's Day yesterday! Using a stand mixer the preparation was quite easy. I didn't melt anything in the double boler though; just used the microwave on high for 30 seconds at a time, stirring well after each interval and the chocolate and butter became integrated after 2 minutes. At nine minutes, my cake was underdone and fell into a pool with about a quarter inch of cakiness, but after 12 minutes, my partner's came out perfectly delicious and just right in the center. Guess it depends on one's oven! I really miss the Cookworks show as I learned a lot, but I'm glad so many of her recipes remain!

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I tried this recipe and thought it was wonderful...The cakes are soft and rich in the center, and using the bitter chocolate there is just the right amount of chocolate flavor...I loved it and it was a hit with all my guests. Be careful not to forget them in the oven because even just 2 extra minutes can cook them through. Enjoy!

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So good it has to be a big, ol' sin!!!

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We really enjoyed this cake. It was very moist and stayed fresh for days. It is great served with whipping cream.

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I froze them for 2 days and had to bake them more than the 11 minutes listed. By the time I pulled them out, they were baked through with no molten interior. Somewhat tasty but more like a muffin than a cake.

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I served these for Thanksgiving last year. I did a test batch a week before...one at a time....to adjust for the proper cooking time in my oven. I started at 7 minutes for the first one, 7.5 for the next, 8 for the next, and so on...up to 9 minutes. I think this is important because if your oven is too hot, they may not be molten enough....if too cold, not done enough. The end product was chocolate heaven. They are just absolutely to die for.