Molten Chocolate Cakes with Raspberries and Cream

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This dessert is one of the easiest yet one of the most delicious desserts I have ever eaten and/or made. ABSOLUTELY WORTH it to make this recipe!!!!!!!!!!!!!! It just melts in your mouth & you are in CHOCOLATE HEAVEN!!!!!!!!!!!!!!!!!!!!!!!!! I make this recipe for my husband on very special occasions as well as for my relatives when they visited from Ireland....lol...everybody was scraping the ramekins with their spoons, trying to get the very last morsel into their mouths. One of THE EASIEST souffles you can ever make & everyone will love it!!!!!!!!!!!!!!!!!!

{FYI: I usually make the recipe for 4 servings. However, when my relatives came out from Ireland I made enough for 24 people ...phew...I think it will be a while before I do that again. It took quite a long time to make & yet, the desserts were gobbled up in less than 2 minutes ;-}

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me gusto mucho lo unico esque como dice el primer comentario hay que dejarlo cocer un poco mas pero el resto es buenisima pruebenla

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I really want to try and make this recepie tonight and i am only 13 all the good ratings makes me want to try it even more!!!!

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I made this as dessert for my Valentines meal (chicken parm - recipe from this site was a great entree. I have to say this is the best dessert I ever made OR ate! I used some of the tips from reviews. They came out perfect! Take the advice...start out with 10 minutes. If they jiggle in the middle but firm on the outside...TAKE THEM OUT! I had to put them in for 2 more minutes and they came out perfect. I made the same recipe two days later for friends and was cocky. Put them in for 12 without checking and they didn't come out so "molten" in the middle but were still fantastic!!! I didn't make the raspberries and cream and they still tasted fantastic. Seriously...this was such an easy way to totally impress my date.

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im trying this recipe tonite....i have a feeling it will be fabulous!!!!!

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Although I have made better molten cakes, this one was chocolaty and the raspberries were a really nice addition. Nice one, Emeril!

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Absolutely fabulous!

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I've been making this recipe for years and thought I'd make a few suggestions. Before doing so, though, I think it is necessary to say that I've made this on at least 20 different occasions and the general response is something to the effect of "this is the best thing I've ever tasted!" With that in mind, here are a few suggestions.

Cook time is critical and overcooking it can turn it into a brownie. What I find useful is to start with a low time of 10-12 minutes and to open the oven and shake the cookie sheet that I put the ramekins on. When I shake it, I watch the individual cakes and judge from the wiggle of the cakes whether they're done or not. You definitely want a decent amount of wobble, otherwise they'll be overdone.

Another suggestion I have is to serve it with a good scoop of vanilla or peppermint ice cream on top rather than whipped cream. The hot/cold combo really adds to the experience and the ice cream combo tastes much better.

Over time I've also transitioned to use milk chocolate as opposed to a darker chocolate. Some may take this suggestion to me that I'm not a chocolate enthusiast, but I've simply gotten better responses from the milk chocolate. My wife, who has been present on nearly every occasion, also strongly prefers the milk chocolate version.

The last thing that I've found over time is that it really helps to use a hand mixer when mixing the egg/sugar combo and then to barely stir in the flour at the end. You need to whip it a good 2-3 minutes, which helps with the texture of the cake.

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This is a full proof, delicious recipe, I have made these several times, and with rave reviews every time, better than any I have eaten . serve with home made Vanilla Bean Ice cream....THIS IS DA BOMB EMERILL!!!!

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Truelly amazing!! Just as good if not better than fine restaurants serve. I served this for Christmas and everyone raved about them. Instead of whisking the eggs like the recipe calls for, I used my electric hand mixer for 3 or 4 minutes to get the thick consistency it says. I also used 3 oz semi and 3 oz bitter chocolate. Then I served it with a rasberry sauce(2 cups frozen rasberries + 1/4 cup sugar and cooked them down for about 5 minutes and a scoup of vanilla ice cream, delicious!!