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Warm Chocolate Cakes with Berries Recipe

Warm Chocolate Cakes with Berries

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (81)

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Average Rating:

Total Reviews: 81

Showing 31-40 of 81

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  • on April 18, 2006

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    yumm..i made this recipe and my family ate the whole batch in one night!!!!
    thanks for the GREAT recipe!

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  • on April 07, 2006

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    the BEST!!!!!!!!!!!!

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  • on March 19, 2006

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    I tryed this desert for a party I had and befor I new it they were all gone so please keep up the great work and now thanks to you I'm making your recipes all the time keep it up with the recipes exspecile the deserts.

    LOVE,
    Bailey Patterson (age 12
    P.S.-Your my hero!!!!!!!!!!!!!!!!!

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  • on February 10, 2006

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    This recipe was great. I can't wait to make it again. I didn't have the espresso powder, so I substituted cinnamon. Everyone loved it. I also had trouble getting the cakes out of the ramekins. I only tried once - the warm chocolate filling oozed onto the plate and then I got the cake part out with a spoon. I ate that one and served the rest in the ramekins. Didn't affect the taste at all.

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  • on February 02, 2006

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    Made these last night and they were delicious but I also had to double the baking time ...and my oven is a new KitchenAid, not a tired old stove. Giada, I think you have to adjust the baking time on these. Makes an elegant presentation with raspberries and some whipped cream. Everyone loved them. I had to sacrifice two cakes before I got the timing right....don't try this on guests without experimenting first.

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  • on January 12, 2006

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    Awesome really good for a family who loves chocolate

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  • on December 31, 2005

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    I've made a version of these before and had a terrible time getting them out of the ramekins. So I used a teflon muffin pan instead. Buttered and floured them as suggested and also cut a circle of parchment paper to fit the bottom. They came out with no problem. It made 12 "smaller" cakes with some to spare. The were the perfect size since they are so rich. Cooked them about 8 minutes. Served with vanilla ice cream and a warm fruit compote.

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  • on December 19, 2005

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    Excellent recipe. baking may take more time than noted especially if ramekins are of a different shape/size. try a test case for your particular set up, but for us it worked to bake until they just turn dry and flat (not wet and shiny on the entire top surface.

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  • on November 15, 2005

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    I made this for my family (all great cooks and it was a huge hit! My grandmother, who generally doesn't eat much dessert ate the whole thing. My father said it was better than the desserts you find in a restaurant. I will definitely make this again! A few tips- if you are serving this for company do a trial run beforehand as cooking times do vary depending on your oven. I also dusted the ramekins with cocoa powder instead of flour and sifted powedered sugar on top before serving to enhance the presentation. It was perfect- thanks Giada!

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  • on November 11, 2005

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    I would love to make this for my chocoholic daughter, but what can I use in place of the liqueur??

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