Molten Chocolate Cakes with Raspberry Sauce

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Oh, my God. Oh, my God. Oh, My God. Brian, I love you. This is roll your eyes back in your head delicious.

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Amazing!!!!

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Tasted awesome - did not look so great. I halfed the recipe, and prepared them the night before. I used 8oz ramekins, but they seemed not to be filled high enough, as it was difficult to completely bury the ganache. The first one I inverted lost the top and melted center onto the plate, but left the rest of the cake in the ramekin. So, after a few more minutes in the oven with the remaining 3, I ran a knife around the cakes and they came out easily. I definitely had that butter-sugar coating on the cakes, and they appeared smaller (shorter and wider than I had pictured. They still tasted awesome, even though the few extra minutes in the oven made the ganache soak into the cake, I think - the center was kind of gooey but definitely not dripping when cut into. I'll try these again, all in one night, and I may try the hint of using fine sugar in the ramekins(which you can get by running sugar through your food processor or even cocoa powder.

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I made these little cakes in a texas cup cake pan. It worked well. So, after I put them in the oven i saw the review that said the recipe had a typo with the flour amount. I made them with the 2Tbsp and they were still fantastic!!!! Yummy with some vanilla ice cream. We had these as a celebration dessert after my husband lost 20lbs and lowered his cholesterol 60pts! this cake probably edged both up just a tad :-

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These came out great! I followed the directions completely...but somethings that previous people didn't do that you must is.....

1 It does call for 1/2 a cup of flour (the written recipe has a typo of 2 tbsp
2 MUST use fine sugar... makes a difference.
3 Make sure the oven is fully pre-heated before putting them in or they will flop

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This was SOOOO good! My boyfriend made this for another couple and I last weekend and I was so impressed! He never makes dessert haha. I was a bit nervous for him, but it was so good I decided I am going to make it again this weekend :.

***I have to add that....

He did not use ramekins. I think this was better actually, filling, but good. I have no idea what they were, but they were much bigger. He also only made four cakes and used all of the batter. The recipe says it should only make four servings anyway. He went out and purchased ramekins this week so we could make more things with them. I didn't know they only made tiny ones, so I had him find bigger ramekin-like baking dishes. I think these will work much better for this dessert.

Also the bake time was about double as long as the recipe says, if not longer.

Other than that, a great dessert!

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I tried to scale this recipe up - but it didn't work for 12 cakes. plus in 4 ounce ramekins it didn't work either. The texture was completely off. The ganache wasn't scoopable and the cakes hardened in the refrigerator so I couldn't put the ganache in. Couldn't scoop it anyway. Very disappointing. I made this for a party I catered. I have done a similar recipe several times and did one from emerrill which worked out much better. plus I put a whole pound of butter in and they still stuck to the ramekin. I buttered the bottom and sides.

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I think it was 1/2 cup sifted flour,but I could be wrong.:

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It's disheartening to hear that that things have to be "tweaked" to get either the same results or similar results as those that appeared on the show. I'm glad o hear though that at least some of the hosts do tell the viewers what kind of salt they use as it does make a difference in the dish because of the way it disperses its flavor throughout. This is why I like reading the reviews first, so thanks everyone, you all Rock!

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Don't get me wrong, I AM a big fan of FoodTV network, but I have found so many recipes that don't match the episode that I now record the episodes and do NOT delete until I compare the the recipe listed on the website.

Maybe FoodTV will solicit "home cooks/bakers" to try their recipes before posting the recipes online?

Brian, I love your recipes!!! I am having a dinner with my women's golf team and have gone with an Italian theme using at least 3 of your recipes!!!!

Nancy