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Molten Chocolate Cake with Crushed Candy Canes Recipe

Molten Chocolate Cake with Crushed Candy Canes

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Average Rating:

Total Reviews: 31

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  • on November 24, 2012

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    The cake came out very well and tasted really good. However I haven't used the candy, yet it came out amazing! thanks !

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  • on November 19, 2012

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    I love this recipe.It was decadent and crumbly.The chocolate center was oozing out.It was DELICIOUS!!!!!The crushed candy cane topping is a great addition.

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  • on November 04, 2012

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    This recipe is awesome! Very easy and if you like to bake most likely you have ingredients on hand. I did not use candy canes as I prefer to just serve with vanilla bean ice cream. I'm not a big peppermint fan in dessert. These do not reheat well so baking and serving same day is best.

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  • on June 24, 2012

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    This Flavour on this recipe is awesome! It's so decadent and delicious its almost a sin. I think I messed up the baking time on this and took it out too soon according to the reviews before mine so it was a lot of lava flowing however it was great nevertheless....I'm going to try this until I get it right but I will eat it however it comes out....even out of the ramekins if I have to...love it

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  • on February 24, 2012

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    Ummm... DUH its Molten chocolate cake. How can it not be good?

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  • on February 11, 2012

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    This recipe is super easy to follow and the outcome is always great. I'm 15 years old and it's something my parents and friends want me to bake all the time. I've experimented with other chocolate molten lava cake recipes, and this one is the best. I recommend to eat the cakes right away. Reheating the cakes awhile later mess with the consistency, but still taste great. Another thing is that I tried to make the batter before hand, and when i baked them, some of them came out funny and they didn't rise very much. Overall this recipe is very good.

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  • on January 01, 2012

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    This was absolutely delicious. I almost wished I had skipped dinner and just had two of these they were so good. I was surprised by how long I had to beat the egg/sugar mixture so that it would double in size and get thick. I baked them for 14 minutes and they were barely gooey in the middle, so next time I will not cook quite as long. But I didn't care that they weren't completely molten because the flavor and texture was outstanding!

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  • on December 30, 2011

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    Perfect and brava Anne! This was easy and I prepared it several hours in advance, put the ramekins in the fridge and removed them about an hour before cooking. I pulled them out of the oven at 14 minutes and the center was cooked, not molten, but no one cared! The sugary crust was the best part.

    The only change I made was to use 1 c. Confectioners Sugar instead of 1.5 c; and I served it with home made peppermint ice cream.

    I make these over and over again.

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  • on December 28, 2011

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    Amazing! I made these for Christmas eve dinner. I prepared them before guests arrived and place them in the refigerator. I was able to bake them when we were ready for desert. I only had 4 7 oz ramekins and 2 slightly smaller. The problem baking the cakes that way is that the smaller cakes cooked all the way through but still tasted yummy.

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  • on December 23, 2011

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    Holy deliciousness, Batman. These were gooey, rich and delicious. I had trouble turning them out, so either I didn't butter the ramekins enough or something. Consider eating them right in the ramekin. Will try Pam with Flour next time. A muffin tin could be a good idea, too. I had a little extra batter, so I put it in a small pyrex bowl, and that seemed to work ok, too, in case you don't have ramekins.

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