Molten Chocolate Cakes

I used Valrhona as recommended. My oven temp tends to be unreliable at high temps - so I baked my cakes at 425 for 11 minutes (watching closely after 8 minutes). The cakes were perfectly done outside with fabulously molten centers. I found them to be slightly more bitter than I'd ideally like - but suspect that's just down to personal preference. My family loved them! I found the instructions to be a bit vague on the egg beating step ( how thick and pale should the mixture be??) I beat the egg blend until the mixture had grown to roughly 2.5 times the original volume and the color was a light buttery yellow. I don't know if that's right.. But it worked out

Well I have never made lava cake before but I don’t think it supposed to be like this... the batter was really thick and hard to spread in the cake pan. There was not but a little lava in the center of the cake and it was really bitter. I’m not sure one again I have never made lava cake before but I have sure eaten it and it never tasted like this

Followed the recipe exactly, except we halved everything for two. Looked like a hockey puck and tasted much the same, except for a teeny, tiny bit of molten chocolate in the middle, which tasted like...bittersweet, buttery chocolate. We had M&Ms instead!

Can i ask

Recipe itself was delicious! I question cook time and temp - at about 5 minutes in I lowered temp to 400 and took it out in 11 minutes. Way too long- I would recommend taking it would around 8 minutes at 400

So easy and so good! Probably the best dessert I have ever made! Thank you!

Jean Georges video with make Bittman show him using equal parts chocolate to butter. Please adjust

So easy, so fast, so delicious. I even used a muffin pan instead of ramekins and it worked great (I only did a few cakes at a time on one side for easy inverting). I added a small scoop of vanilla ice cream and a couple of raspberries on top. Delish! Definitely something you could make for yourself or for a few guests.

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.