Warm Chocolate Cakes with Berries

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Excellent and couldn't be easier! Followed the advice from a review and used a large muffin pan. Used Pam and then parchment rounds on the bottom and sprayed the paper. Made the batter and filled the muffin cups and brought to Easter dinner. Since I refridgerated it a few hours while having dinner I did cook it for 15 min. Came right out of the pans! Topped with vanilla cream and berries and every one got eaten.... and I had made extras! Definitely will make this again.

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I was eating the unbaked batter right off the spatula. The recipe lends well to underbaking and overbaking, as well as no baking at all! I find it easier to refrigerate the batter for a few hours so it can harden a bit; this makes it so much more convenient to scoop them into ramekins. The good news is that you can cover up any leftover batter with plastic wrap, stash it in the fridge for weeks, and bake off whenever you need dessert!

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this cake was amazing. agree with everyone else though, it needs a good 15-18 minutes if you refrigerate the batter. you should see the top of the cake rise and harden - otherwise, will be soup inside. so easy and so delicious!

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I normally do not like cake, but this cake is soo good I will make it again and again.

Thanks Giada.

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I just made this cake...it was easy to make and very delicious. I took the advice of the other reviewers and cooked it about another 5 minutes and it was perfect. The top and sides were cooked but the middle was gooey chocolate. My 4 yr-old loved it too!!!

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I have made this twice - first time served with vanilla ice cream, second time with fresh whipped cream - both delicious. After refrigeration I baked them for 16 minutes. Perfect (cake on the outside, liquid in the middle. The first time I did 11 minutes after refrigeration - delicious but basically soup.
This is an easy impressive and delicious dessert. The fact that you can make it hours in advance and just pop in the oven later is really the charm. Giada rarely disappoints!

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I made these for my husband and I on Valentine's day. I was pretty nervous but they turned out great even though I did not have the liqueur or expresso. I baked them for 7 min at 450, but when I tried to remove the first one from the ramekin it made a runny mess all over the plate. So I popped the others back in for a couple more minutes and they came out perfect. I sprinkled powdered sugar and raspberries on and around the cakes and served with vanilla ice cream. Delish!!

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This recipe comes out perfect every time from the first time I tried it. These are just like the molten chocolate cake desserts that you have at the high-end restaurants - but better!

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If you want to feel like a baking rock star, try out this recipe. It is quick and easy, and best of all--the cake is delicious. It tastes just as good, if not better, than the molten chocolate cakes that are served at restaurants. You will need to adjust baking times according to your oven and ramekin shape (like many people have mentioned. Enjoy!

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I absolutely love this recipe. So easy and so delicious. I make this twice a month for my family, they beg me every weekend! Stop the search and try this out!