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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 51-60 of 81

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  • on April 02, 2005

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    Seems many of the reviewers had trouble getting the cakes out of the ramekins. I also had trouble until a friend suggested I line the bottom of each ramekin with parchment paper -- worked like a charm!

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  • on March 08, 2005

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    Very easy to make, mine did take 5 minutes longer to bake, but did have them refrigerated before baking, so this could be why...but were a big hit. If not eaten right away, they are good the next day, but more gooey cake like without the "oozing" chocolate. GREAT recipe though, definite keeper!

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  • on March 07, 2005

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    This was such a good recipe. I cut it in half because I was making it for two. I made all three the first night and we ate two then then split the remaining one the next night. It was great cold or reheated. I suggest trying this recipe.

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  • on February 28, 2005

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    I found the recipe very easy to use and understand and the end result was absolutely delicious, just how I had imagined. I topped it w/vanilla ice cream which made it taste even better! thanks.

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  • on February 24, 2005

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    FABULOUS!!! i added a dusting of powdered sugar for some contrast in color and my boyfriend was SO impressed.

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  • on February 24, 2005

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    This is a wonderful dessert that is impressive, but very easy. I left the cakes in the ramekins and dusted the tops with cocoa and served with the berries. Everyone raved! I will definitely make this recipe again and again.

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  • on February 22, 2005

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    I wanted to try this recipe for a few weeks but had to wait b/c I didnt have ramekins. I was only able to find 4 oz ramekins, so I used 8 of them. Let me tell you, this dessert was To-Die-For! I have wanted to make an individual molten chocolate cake for awhile, but hadn't found a recipe I wanted to try. I substituted splenda for the sugar and you never knew the difference. I made them in the afternoon and covered and put in the fridge until I cooked them 5 hours later. B/c they were cold, and b/c of the size difference of the ramekins, I cooked for 13 minutes. They came out of the cups with total ease and without any problem. I served them w/ berries and whipped creme and they were a huge hit. This without a doubt, is my new favorite dessert recipe to entertain with. I can't wait to make this again. Please run to the store to get the ingredients to try this killer dessert recipe!

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  • on February 22, 2005

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    I like this easy receipe. The ingredients are simple. I made them cup-cake sizes and I only baked them for 7 or so minutes. They turned out really well. I topped the cake with berries and some vanilla ice-cream. It was an instant hit. I think I will try to bake it for less time to get the center more gooey. PS: It's important to whip the eggs until it has a whipped cream consistency before slowing adding in the melted chocolate.

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  • on February 20, 2005

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    We made this for a party and it was a hit!

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  • on February 17, 2005

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    The cakes tasted great but mine didn't come out of the ramekins easily. In fact it was a disaster between the hot ramekins, the gooey cake, and the inversion to the plate. Does anyone have any tips for getting them out of the cups more easily?

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