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Molten Chocolate Baby Cakes Recipe

Molten Chocolate Baby Cakes

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (31)

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Average Rating:

Total Reviews: 31

Showing 11-20 of 31

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  • on September 02, 2009

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    Tried this recipe on my girls,skipped the fruit (Chocolate can stand on its own served with real whipped cream , fantastic! My husband was not home so he ate his cold -WOW same response from my son "like eating real good fudge". My sons friend was preparing his new girlfriend dinner, I gave him this recipe told him she would be dazzled by his baking talent and would think he worked hard , she was impressed and he kept the secret of how simple and easy this was to make to himself- this recipe... truly cupids gift!

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  • on June 10, 2009

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    I made these little cakes for friends of mine (using the raspberries as one rater suggested and all I heard was "mm m mm m". Did the generous butter and cocoa thing so they wouldn't stick and didn't have one problem. These were the absolute best dessert I've ever made ~ perfection! One of my friend's even commented that it was the best dessert he's ever had, better than anything even from a restaurant! Try this recipe ~ even if you think you can't bake. . .you will be a ROCK STAR!

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  • on April 20, 2009

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    I used a nice congnac and fresh orange juice to plump up the cherries - I also was very generous with the butter and cocoa powder in the dishes becuase I wanted the cakes to come out easily. I served them with freshly whipped heavy cream with a little cocoa powder added - the hot cakes melted the cream and it ran a little down the sides giving it a wonderful finish. I made them the day before and brought them to room temp before baking. My guests were blown away with this easy to make dessert - the few cherries inside were fantastic.

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  • on March 13, 2009

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    Love it, love it, love it,so easy to make and perfect to serve with some ice cream or cream. Good way to impress your guest after a lovely meal. Thumbs up.
    Christelle

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  • on March 08, 2009

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    Loved that I could prepare this awesome dessert ahead of time and bake it during dinner to serve as an impressive finale for friends.

    Ruth
    Rhinelander, Wi

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  • on February 19, 2009

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    I also substituted fresh rasperries for the cherries and it turned out fantastic! I heavily buttered and cocoa powdered the ramekins, and had no problem getting the cakes out. Very decadent! I saved one and ate it the next day out of the fridge cold. Still delicious!

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  • on February 18, 2009

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    These were the best every. No problems followed the recipe and they came out perfect.

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  • on February 17, 2009

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    I followed the recipe without any changes. It was delicious and perfect with champagne. The only issue I had with the recipe was that the cakes did not invert without breaking. I would love to find out how I can change the recipe to help with inverting the cakes without them breaking apart.

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  • on February 17, 2009

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    I hate it when some people review the recipe and change half of it...I will tell you though before I write my review that I have made it twice according to the recipe, and it's really good. The third time I made it, I used fresh raspberries and Framboise (raspberry liqour. I substituted both for the brandy and dry cherries. Raspberries and chocolate....mmmmmmm.
    I tried it out for a group of couples staying at our hotel this past weekend on Valentines Day...I'm the Exec Chef and will use this recipe again....and again...and again....

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  • on February 16, 2009

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    We had a Valentine's dinner party of 10 and these we a perfect end to a perfect evening! I made ahead of time and put them into the fridge took them out to warm to room temp. and the came out awesome. The cherries were soooo delicious too.

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