Molten Chocolate Baby Cakes

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Super easy and super yummy. Hardest part is getting them out of the over when they are not still goop, but not fully cooked. But I have to say I have eaten the goop and the fully cooked version and it all tastes good!

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My family loved these. I made them for a family Valentine's dinner last year & they were a hit. The tartness of the OJ with the cherries & the sweetness of the chocolate strikes a PERFECT balance. Will be making these again this year!

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Can't wait to make this for my hubby on valentine's Day! I think it'll take the advice of so many of you and leave out the cherries, brandy/cognac and OJ. The raspberry puree is an awesome idea! Perhaps I'll use some carmel sauce to decorate the plate as well.

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Really amazing! I left out the cherries too and therefore the brandy and cognac. Serve with vanilla ice cream though or may be too rich. I also used semi-sweet chocolate chips for ease. Delicious though! Try it!

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the only change i made was left fruit out of the dessert it self, but pureed the raspberrys (taste for sweetness, add sugar if needed put in a baggie cut the cornor and zig zagged it across the dessert plat, then took some vanilla ice cream (good quality melted it, it is how vanilla sauce is made, so it will save time- drizzled that over the molton cake- so good- Also wanted to mention that usually cooking time is less in chef kitchens as they use a convection oven which cooks faster so im sure that is why it is needed more time at home- hope this helps

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I love that you can make these ahead of time. I've made this several times now and can whip it up in a flash. Terrific!!

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These little cakes are fabulous and so easy to make. I did not use the cherries, we don't care for them. The "molten" centers are so yummy and make a huge impression on company.
The great part is that you can make them ahead and keep in the fridge and take out when you serve dinner to bring to room temperature. I have made these 3 times and I know that there will be many, many more! THANK YOU DANNY!!!

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For someone who only eats egg whites and no butter (at least when I'm the one cooking - if I didn't know what was in these baby cakes...I would eat another one ... immediately!

Thank you, also, dear reviewers. Took your suggestions.

Thawed frozen raspberries and used Chambord I had on hand (black raspberry liqueur. No OJ.

I did add a "drop" more sugar. You've got to taste the chocolate and butter mixture first and decide if it's too "bitter" for you. Add the sugar slowly - don't overdo. You certainly can't taste it once you incorporate into the raw egg mixture. BTW - I made the batter this morning; breeze. Baked this evening.

Sprayed the ramekins heavily (enough cholersterol...I mean...butter...already, people! Baked for 9 minutes; let rest for 2. Then- inverted onto plates and waited another 2 minutes. Viola! No problem getting out.

Dusted with confectioner sugar (will sift first next time and put a small scoop of vanilla ice cream on the side. Given that the ice cream melted immediately - next time I'll definitely serve with home made whipped cream and a mint leaf.

Can't wait to have the other one tomorrow ..and will try cold as someone suggested.

P.S. Bought 6 small ramekins @ Crate & Barrel - $2.50 each....if you're looking. I only made 2 as this was a test run. My thought: If these don't work out, I'll return the other. No need to do that now. : !

Danny - many thanks. Delicious...and tasty. Didn't feel as though this was too over the top to complete any lovely meal.

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We are all chocolate lovers in my house, I really pleased the kids on this one!

For me it was a tiny bit rich, and I'm a chocoholic! I had read a lot about this molten cakes and had heard they are hard to get out of the ramekins, so I had listened to others by using lots of butter and cocoa powder in the ramekins, and the other thing I did was cook them a few extra minutes (hoping they would come away from the sides a bit and after I took them out of the oven, I let them sit a few extra minutes. Also, I flipped them upside down on the plates and kept them sitting on the plates with the ramekins still on them, (hoping that if any stuck, they would fall on their own HOW PERFECT! I lifted the ramekins and wallah! No problem at all. I just lifted the ramekins easily and they were perfect sitting right on the plates!

I made a mistake of drizzling some extra chocolate that I had melted and poured it over top, NO NEED for that I found out, the chocolate that oozes out of the middle was plenty! I served it with vanilla ice cream and I was told that the ice cream was perfect to go with it. It kind of is perfect with all that rich chocolate. No, like others, I didn't add the cherries, didn't want the fruit.

I used Conyak,, I can't spell that, but its a fancy Brandy. I didn't have bittersweet chocolate, I used Nestle Toll House Morsels and they were semi sweet. I will definatlely make this again, but I'd like to try the right chocolate next time. Not that they were bad with that chocolate, I'd just like to see the difference. They were yummy, but best eaten with milk and vanilla ice cream!

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I made the recipe exactly, using a cherry flavored brandy which was quite good. I thought it was too "molten" even at 9 minutes. I had the same problem others had -- the cakes came out of the ramekins, but broke and oozed all over. Next time I will cook them for another minute to firm them up just a tad. I also thought they could use a more sugar (they were bordering on bitter -- and I like bittersweet chocolate, but if you are serving with ice cream, carmel sauce or sweetened whipped cream you probably don't need to add more sugar.