Molten Chocolate Cakes

I’ve made it with Gluten Free 1-1 flour and worked perfect. I cook for less time ~10 minutes or lower the temperature to 425, or Troy lose the molten centre. We make them all the time love them!!

Sorry! But I found this recipe to be a disappointment, both bitter and dry! I will not be making this again.

Extremely fast and easy to make! Foolproof recipe even for a noob!

Incredibly easy to make. I could not believe I actually made it! Thank you so much for this recipe!

It was delicious!! I used an 8 ounce ramekin and it was much gooier. Overall, really quick, easy, and tasty!

Soo easy and delicious! For a different experience cook per recipe and then let cool and put in fridge over night. Makes for a great cold chocolate cake too!

This was unbelievably easy. I made the batter in the afternoon and put them in to bake while we were finishing dinner. I followed the temp/time exactly and they were perfect. I live in a tiny, rural town, so no high quality chocolate available...... settled for semi-sweet chocolate chips. And it still was great. This will be my go to easy/fancy dessert.

I had to improvise. I melted mini Hershey bars in a saucepan and baked them in a muffin pan. I also cut the recipe in half so it made three cupcakes. Maybe it's because I used regular chocolate but it tasted like a brownie on the outside. The inside was gooey and delicious though.

Quick, easy and delicious! I tried this recipe on a whim tonight after dinner - my kids thought they’d died and gone to heaven ❤️. Cut 2 minutes off the cooking time and they came out perfectly molten in the middle.

I made this and it was gross and bitter I was really disappointed, especially because it had such high reviews, I do not recommend this to anyone.

Can anyone advise me on the kind of chocolate to use? The recipe says 6 ounces bittersweet chocolate, preferably Valrhona. I am not necessarily a dark chocolate eater so when I search i always see dark chocolate. Is this what I should use? Thanks. I am just learning to bake.

I use the 4 oz ramekins, so it makes 6 of them. I put them in a 425 degree oven for exactly 11 minutes and they come out perfect every time! And that’s right out of the frig, so they are cold going into the oven. I’ve made these multiple times and have kept them in the frig up to 2 weeks and they always turn out great! So you can make them a number of days ahead of any dinner party and they stay fresh!!

I refrigerated the batter for a few hours while i cooked dinner, and baked at 450 as instructed. came out perfect. I used guittard bittersweet chocolate, which is delicious.

I was thinking of making the batter a day before. Is the batter going to still be good the day after?

I read the reviews before making this so I lowered the cooking temp to 425 and cooked them about 12 minutes (same time). Oven temps can vary alot so it's best to keep a close eye on them. It takes about 5 minutes to get the egg mixture to get the desired color and consistency. I served them with homemade whipped cream and raspberries. My whole family loved them. Home Run.

This was surprisingly easy to make. Followed the cooking time and temperature and the molten center turned out perfect! My family raved and you would have thought I spent a huge amount of time on this dessert. Impressive results for so little energy.

After reading the comments below, I baked mine in 4 ramekins (not muffin tins as some suggested) on convection at 425 for 7 minutes, let them rest one minute before inverting, then unmolded 3-4 mins. later. They were perfectly baked with a cake-like exterior and gooey/runny interior. Used 60% Ghiradelli chocolate baking bars, lots of dark, rich chocolate flavor. Like eating a really good melted chocolate bar. Enjoy!

I’m a professional chef and when I’m traveling for business I leave in the fridge some molten cakes (using this recipe) and my husband bake them in our Breville oven for 13 minutes at 450°F, always perfect, with goey filling. Sometimes we use Truvia instead of sugar. just simple and delicious

I used this recipe today and the molten cakes turned out to be cooked. I will suggest less cooking time probably about 7-8 mins instead of 12

Tasted horrible. Not sweet enough at all. Going back to my usual recipe on food Network.

Made this dessert for visiting guests last night and it was in horrible. It was very dry and did not have enough melted chocolate in the center. I like desserts that are sweet and this one was bitter and awful. I would not waste my time or ingredients again. !!

Absolutely perfect. Made for my daughter for her birthday. The cooking temperature and time were perfect for me. They still had the molten center.

If you refrigerate your batter before cooking the 12 min at 450 is perfect, but for room temp you need to reduce heat or cook time or else the cakes will cook through.

Easy recipe. Not too sweet (but I'd recommend to reduce 2 tbsp of sugar). Mine took about 9 minutes to get molten texture inside. Next time I'll try at 7-8 minutes.

Could I substitute stevia for the sugar?

I used a muffin tin, which undoubtedly made it cook faster, but it took 7 minutes in my oven for a gooey middle (and probably could have come out after 6 for a truly molten cake)

https://youtu.be/hCiF12TnpWI

Drop the temp or reduce cook time. No molten middle, but taste was yummy.

So good! i made it for my family and we loved it! It was molten in the middle and they weren't too sweet. I'm really happy how they turned out :)

Hi, can I manually hand mix instead of using an electric mixer? Also, can I make these in a cupcake pan or in mugs instead of ceramic bowls?