Add All to Shopping List
Add to Meal Planner
|Calories370Calories from Fat240|
|% DAILY VALUE|
|Calories from Fat240|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
GourmetCook 3 months ago
very good I would definitely make it again. It is a very quick process to make.
Skeels 4 months ago
First of all, this tastes very good. I read on a different recipe that you could use a cupcake tin instead of ramekins...lol don’t try it. They are too small to be molten, but they taste fine.
Viviana G. 4 months ago
It tastes good but it was difficult to follow the instructions, I made it in a big pan instead of many small ones, it turned out burned on the surface and didn’t cook well on the inside 😭
Audréane 5 months ago
I did it with chocolate chips and it didn’t have the right constancy but it was still good it didn’t have the molten chocolate
Alex Arancio 9 months ago
About to make this again, and although they were great the first time, they weren’t molten. My bad, literally left them in 30 seconds longer than instructed to. I buttered and filled the ramekins and chilled them for 2 nights before baking them. Don’t think this was a factor, over cooking these is the problem. I used Ghirardelli 60% chocolate morsels and whip the eggs whites separately for a fluffy cake. I served the first time with fresh strawberries and whipped cream. This time, a peanut butter mouse made from silken tofu!
Hello There a year ago
I used convection bake on toaster oven for 9 min. I think 8 min. would have been better. I would try adding some milk chocolate next time.
Joseph a year ago
Delicious!! Easy to make
Justin a year ago
Vary good Vary vary dood
Frieda Ngaharjo a year ago
This recipe turned out great! I am a complete beginner in baking, so a clear instruction is a must for me - I found the steps clear, concise and easy to follow. The cake was not overly moist, and vanilla extract made it fragrant. I substituted brown sugar with palm sugar, and I just love how it was not overly sweet. I will definitely make this again; with vanilla ice cream to round it off.
mamotamo . a year ago
It was delicious, the chocolate inside was melted. Easy and fast to do.
Laura a year ago
Super easy to make but wasn’t as sweet as I was hoping for, so I added chopped pecans with freshly diced strawberries in half the cakes and the other half with a mashed cinnamon banana filling. Turned out great, thanks !!
Ioana Alex a year ago
Super easy to make and very delicious! I did not have brown sugar in the house when I made it, but I used regular sugar instead and it worked ok. Kept them in the oven for 11 minutes because I used silicone cupcake cups instead of the porcelain ones. On my favorites list!
TRR a year ago
This was just okay. Fairly dry which was surprising but the flavor was fine.
Simon Bar a year ago
It turned out great!
Chef Knife a year ago
10 minutes at 450 and it was a perfect molten core even when using gluten free flour when I had no all purpose flour at work it was still perfect
Veronica M. 2 years ago
I follow the recipe but somehow over baked them. They were not gooey in the center. However they taste amazing so I will be making them again.
Nojus Kybartas 2 years ago
These turned out great! I cooked them for 11 min in 215C and they were a little over cooked, but everybody loved them, although I would recommend adding a little less sugar. Btw try to keep your chocolate warm so that it’s easier to mix everything together.
Yoonmee C. 2 years ago
The recipe is awesome! I bake mine at 400F for 10 minutes in 3000ft
Micaela Sanchez 2 years ago
It was really good. would make again.
Vitria Lazzarini 2 years ago
it was easy and the result was great! the whole family love it. i used dark chocolate and only using 4,5 ounces. will bake again for sure
djkfnj;sd 2 years ago
very nice. sweet n tasty.
Jeff 2 years ago
Great. Used Green & Black Extreme Ornage. Easy and very tasty.
Brittany Herman 2 years ago
Turned out great! When I make it again I would leave it in for an extra minute or two, little to “lava-y” for me but the flavor was great
Nikki D. 2 years ago
These are great! I cooked for less time than stated to make sure they were nice and moist
Lillian 2 years ago
This recipe is great and fool-proof! Quite honestly, I kinda am horrible at following directions and instead of vanilla, I used some rum and almond extract. It came out pretty excellently!
Sarah Z. 3 years ago
These tasted great! They came out a bit overcooked and not too much lava but still tasted great. i used semi sweet bakers secret chocolate and it turned out fine. its an easy recipe and i love that you can make it ahead and bake just before serving. I'll take it out of the oven a minute sooner and see how that turns out.
Jinny 3 years ago
The cake is really easy to make. Pair with homemade whipped cream or ice cream with strawberries or other berries for additional flavor.
Patrick H. 3 years ago
Very good but I made it a little different from the recipe. I used a pie plate instead of ramekins. Because of this, I didn't make it a lava cake.
Sue Ie 4 years ago
I am a huge fan. I've served this multiple times at dinner parties and it is a definite crowd pleaser. I use bittersweet chocolate with almonds and serve it with French vanilla ice cream and fresh raspberries. Highly recommended.
Jessica Killebrew 4 years ago
Yuuuuum! Dinner party smash hit (despite the fact they were a little bit more "molten lava" than cake)! Bake them longer but not bad (and pretty easy)!