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Molten Chocolate Cake with Crushed Candy Canes Recipe

Molten Chocolate Cake with Crushed Candy Canes

Anne Burrell

Recipe courtesy Anne Burrell

Show: Secrets of a Restaurant ChefEpisode: The Secret to Standing Rib Roast

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (27)

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Average Rating:

Total Reviews: 27

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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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  • on October 25, 2011

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    Made these adorable individual molten lava cakes for the family last year for Christmas. Pretty sure they are going to be a new yearly tradition in our house. They were easy to make and simply delicious. I loved the ability to keep em in th refrig until I was ready to bake em and serve em warm outta the oven. Love Anne's recipes. They always turn out amazing.

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  • on October 02, 2011

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    my favorite!!!!!!!!!!!!

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  • on July 24, 2011

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    JUST DEVOURED ONE HOT, CHOCOLATELY, SLIGHTLY GOOEY AND COMPLETELY LUSCIOUS DESSERT. A DAB OF WHIPPED CREAM AND YOU ARE SET! NO PEPPERMINT CANDY NEEDED. THIS IS SUPER EASY AND TOOK EXACTLY 14 MINUTES. ANNE'S ONE OF THE BEST CHEF/TEACHERS ON THE ENTIRE NETWORK.

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  • on February 14, 2011

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    OH My God! I made these for a day before Valentine's Day Dinner and they were FABULOUS! Super easy to make. Definitely make them when you are ready for dessert so they are nice and hot. If you want them to be more gooey, bake them for 14 min. We ate them right out of the ramkins. We skipped the candy cane topping and topped them with powdered sugar. It would also be good topped with strawberries or raspberries. Since you only use 1/2 a bag of chocolate chips I will be making these again this weekend for couples game night. Thanks Anne. :

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