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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

Showing 21-30 of 31

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  • on December 25, 2010

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    This is fantastic. Made this with the Rib Roast and Potatoes from "The Secrets to Standing Rib Roast" show. No typo, used about 1/2 of a 12 oz bag (or about 6 oz. Made the batter hours ahead of time and let it "hang out" before popping it in the oven for baking. Can't wait to make this recipe again. I really liked the candy canes. Also served with a side a vanilla ice cream.

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  • on December 23, 2010

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    I wouldn't use a cake pan, it defeats the gooey center. I forgot the volume, but I think they were 6oz. I thinkg I bought a set of six for under $10 at BB&B. You can use what I call "custard" cups (small glass pyrex bowls and even stoneware coffee cups (make sure to butter them well! or maybe even large muffin tins. The center is the best part, so plase don't try a cake pan. It is a great recipe. Good luck

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  • on December 20, 2010

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    I really want to try this recipe but I was wondering if I could use a cake pan instead of ramekins. Will the batter fit in a cake pan? Thanks for the help :

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  • on December 19, 2010

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    There wasn't a typo on the chocolate chips. One bag is 12 oz, and half of that is 6oz, I guess that's what Anne meant when she wrote the recipe. (I used more than 6oz, and they turned out just fine This recipe is fantastic and super easy to make!! I changed a couple things though. I only used 1/2 cup of powder sugar and I used half bittersweet and half semi-sweet chocolate chips, the cake turns out very chocolately and not too sweet. The only thing I'd change when I make this again is to use non stick spray instead of butter on the ramekins. All I can say is, Anne, you nail it again and when are you going to publish your own cookbook??

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  • on December 11, 2010

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    I thought it could have used more chocolate. Could there be a typo with how much chocolate chips? Should it have read 16oz bag instead of 6oz?

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  • on December 07, 2010

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    What can I say about this dessert other than it was AWESOME!

    @Mekatlew you can use white chocolate...actually that's what I'm going to use next time I make them because my boyfriend only likes white chocolate, strange I know.

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  • on December 06, 2010

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    Unbelievably delicious -- and so simple to prepare! The crushed peppermint really adds to the flavor, and cuts the sweetness of the chocolate. I've made a number of Ann's recipes, and they all are 5 star. Yes, she does rock!

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  • on December 06, 2010

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    This dish was very simple to make. I had all the ingredients on hand and it took just a few minutes to put it together. Super rich and chocolatey goodness. The sugar on the outside of the ramikin is my favorite part. This reminds me of a warm frosted brownie. This has now become a family favorite - will definitely make again.

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  • on December 05, 2010

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    I would love to make this, but I'm not sure what size ramekins are needed. When I search "souffle ramekin" on Amazon, I see all different sizes.

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  • on December 05, 2010

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    Made these last night along with Guy's Pork Oulet. These were so incredibly good I'll probably make them again tonight. I omitted candy cane since we don't like them. Hot, gooey and delicious!
    To missywee: On the show, Anne said you could make them and pop them in the fridge until ready to bake. Like you, I think Anne rocks!

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