Molten Chocolate Cakes with Raspberries and Cream

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I made this for my husband and I last night. On the show, Emeril was very clear about serving it right away - couldn't be made ahead of time - I cut the recipe in half since there were only two of us. I think this affected its ability to rise because it didn't. The flavor was still great, although the edges were burnt and there was no gooey chocolate. I left it in too long trying to get it to rise like it did on the show. Nevertheless, I'm going to try it again because it was delicious.

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I have made these twice and they turn out fantastic! Super easy to make and what a wonderful chocolatey taste. Better than my favorite restaurant. Thanks Emeril.

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made this for friends, and it was a hit. the recipe is very easy to follow.

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This recipe was so easy, I had my 11 year old daughter help with it. DOn't leave them in too long, or they are not so molten! But still delicious

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it was a real hit with the family!!! moist, chocoaltey, and absolutely delcious, especially with the fresh whipped cream!

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this is a great dessert for a chocolate lover!!

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I Loved this. The Chocolate cake was awesome, and it was not very hard to make. I did not make the whip cream, I just used store bought, but It totally fulfilled the chocolate craving.

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Absolutely wonderful!

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This is the best chocolate molten cake, and is my first choice over any pudding cake! This cake is a delicacy! I use the Frangelico liquor for the liquor and Ghirardelli bittersweet chocolate for the chocolate. I serve the cake with fresh brewed coffee with a tablespoon of Frangelico in each cup and topped with a spoon of the whipped cream mixture. We love to have this dessert when we watch movies at home. Great dessert Emeril, and thanks for sharing it! I will forever enjoy it!

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I did not get the "thick ribbons" whisking the eggs, but it turned out fabulous anyway and so beautiful. I used cocoa powder to dust the ramekins instead of flour. It's a KEEPER!!