Mexican Molten Chocolate Cakes

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Loved this recipe! Mine came out perfect. I inadvertently left out the mescal but it didn't seem to matter. And definitely serve it with the whipped cream & mexican cinnamon, YUM!!!

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I am a CIA graduate with 22 years experience and followed the directions perfectly and cook them in a Gagganeau oven and they never set enough to remove from buttered mold. The taste was incredible but I served them in the custard cup which hurt the presentation. Maybe it needs more flour. Comon Aaron give us the right ingredients yors looks great and much more sturdy.A housewife will never get it. Its better if you don't even give the recipe.

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I can sense the frustration of the first review. its not an easy cake to make but when done properly its one of the most chocolaty moist cakes yet. (hint To achieve the molten inside you have to slightly under cook by couple minutes and serve while very warm.

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Made this and wasn't impressed. I followed the recipe exactly, and it was just gummy chocolate cake with no molten inside. I dont know what went wrong cause other reviews say it is a fab recipe.

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Very delicious. Will be a regular dessert in our family. We used mexican chocolate that we brought back from a vacation, it made it even better!

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F Y I ... assuming you find the exact ingredients OR equal subs...this recipe makes great chocolate dessert. I encourage anyone who enjoys chocolate XYX size and each has a soft/molten inside...this recipre is terrific.
Annie , Fremont , CA

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ESTA RECETA..ES DELICIOSA...I LIKE♥♥