Molten Lava Cakes

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Love, Love, Loved IT!
I will admit I messed up the first time I made it. When I dove into it, I had the same reaction "Where's the lava?" I misread the ingredients and used Powdered sugar instead of granulated sugar. That's why it shows up as thick blob, and not the gooey center. The second time I made it, it was awesome. It's just the chocolate desert I need when I'm craving something chocolatey. It's very quick and easy to make. Keep the ingredients on hand for this one for when you crave it.

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After reading some of the reviews, I was skeptical about making this dessert. A lot of people complained about "where's the lava" and others about it being too rich or too buttery.
I made this as written with the exception of taking another reviewers advice and using switching the amounts of chocolate....two 1-oz. squares of bittersweet and six 1-oz. squares of semi-sweet. I used the same ramekins Paula did in the segment and baked at 400 for about 13 minutes....the edges were set and the middle was not. Mine did not mound up in the middle like Paula's did in her video. Reading the other reviews, I made sure to pull them out of the oven at that point and I'm glad I did. I served with a scoop of vanilla ice cream and cut into the cake and the chocolate just oozed out. Just delicious. I may try this again, and use semi-sweet and milk chocolate.
I would probably say if you bake these at 425 as instructed that 14 minutes might be a little too long. I'd start looking at them at 10 minutes and probably pull them out at 12. The edges will be set and the center will look darker, like a cake that's not quite done in the middle. Pull them out then. They will continue to cook a little out of the oven. I didn't use butter for the ramekins, I used a non-stick vegetable spray and they came out with no problem.

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We used Godiva liquor like many of the reviewers and only semi sweet chocolate! AMAZING! They came out perfect!!!!

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I had my friend come over to have a get together and she loves and I mean loves chocolate and I found this, And thought that it was awesome!!! :

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For those of you who don't like orange and chocolate (which rocks together, by the way you can make the following simple changes:

- Cook as directed but substitute 2 tablespoons of framboise (Chambord for the orange liquer.

- Drizzle plate with raspberry sauce (Ina Garten's is outstanding. I load it into a condiment bottle and decorate the plate with a zigzag. Place the cake on top of the zigzag.

- Garnish with powdered sugar, a dollop of whipped cream and fresh raspberries.

I can grill a mean steak but baking is usually beyond me. Impressed someone for her birthday so I'm a believer in this recipe.

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I think this is one of the most easiest & quick recipes to put together. It sure turns out a fancy dessert for looking so complicated. I served it with a scoop of vanilla ice cream, whipped cream, a drizzle of chocolate syrup & sprinkles. I made the cakes earlier in the day in my jumbo muffin tins. A double recipe of these cakes made 12 perfect jumbo muffin cakes. I did not unmold them until totally cool and I had to really run a thin knife around and around again the outside edges of the cake to make sure they unmolded without breaking apart. Make sure to spray whatever container you are using well with a cooking spray. I unmolded mine onto a parchment lined cookie sheet and then very gently and carefully used a metal spatula to place them each on a serving plate. I covered them each with plastic wrap until ready to serve and then microwaved them about 10 seconds to make the center lava like again. I hesitated taking these cakes out of the oven when the centers were still so runny but glad I did because they were perfect after cooling a bit. The edges and top were set but beneath the surface was obviously still liquidy. Resist keeping them in longer. I think my 12 jumbo muffin cakes took about 18 minutes - so longer than the recipe called for. These are excellent and so rich and chocolatey. Oh, and I did not add the orange flavoring. Orange and Chocolate together do NOT sound good to me. It was wonderful without it. I just added a bit more vanilla. I used some milk chocolate in my recipe to make a bit sweeter. I had young kids eating it who prefer milk chocolate - and so do I!

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The best dessert, decadent and rich and luscious, that I have ever had--couldn't believe I made it! Ah, Paula. You made me a star on this one. Perfection.

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Made this yesterday and loved it. I didn't have bittersweet so after reading reviews decided to use 6 semi-sweet squares and 2 ounces of milk choc chips since that was what I had on hand and really,really, wanted to make this Also,substituted coffee for the orange contreau. Recipe turned out great!. Wonderful chocolate flavor and rich lava. I'm wondering if this could be made ahead of time and baked just before serving so it's nice and warm and runny? Also wondering how to reheat so lava is gooey?
PS recently visited Lady and Sons for lunch ~~~ fantastic. If you ever have the opportunity don't miss it. I had the Chicken Pot Pie, WOW like eating rich pastry with velvet sauce and succulent roasted chicken.

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did not have bitter sweet, used milk chocolate and kahlua , it was amazing! Followed the directions exactly and it was great, everyone loved it.

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I folllowed the recipe except for adding the orange. I also made only 1/2 the batch since I only needed 4 of them. My family LOVED these. I had tried another recipe for these from the Neelys on Valentines day and they were garbage. Utterly disgusting so I wanted to try another recipe which I am so glad I did. This recipe is a keeper... they turned out delicious.