Molten Chocolate Cakes

This is the third recipe I've tried for molten cakes and was the more time consuming for a similar result and baked longer. I wanted to try this recipe because it used whole eggs instead of a mixture of eggs and yolks. It's been too long since I made the other recipes to compare fairly, so can't say if this or the other way tastes better. I also seem to think this texture was different, but again can't say if it was better or worse or just different. I made this gluten-free quite easily with 3 T GF mix and 1 T of almond meal and a pinch of xanthan gum (my mix didn't have any in it). As another reviewer, I melted the butter and chocolate in a microwave. On 30% power it was melted in about 2 minutes (low power keeps it from burning). I also wondered about the beating after adding the chocolate and flour mix. The mix deflated a lot after the additions and never recovered. I wonder what would happen if the chocolate and flour was simply folded in after the ribboning. The oil spray worked great, but I decided to dust some ramekins with a cocoa/sugar mix. On the ones I dusted, it took a lot more sugar/cocoa than when I grease them with butter - sort of messy. Not the recipe's fault - just a note in case someone else wants to try dusting them.

Good recipe! I made them the night before and chilled them. I baked them for 17 mins. I served them with coffee ice cream and the Haagen Dazs Black Raspberry w/ Chocolate Chip ice cream (if you haven't tried, go buy it!!!)The heat from the molten cakes and the cold ice cream was great. My sides comment are that I should've baked them a little longer, and used superfine sugar because the lava like texture was a little too granular. Thank you for the posting.

I made this cake as instructed but following DangerBun's suggestion and adding the flour at the last minute. It turned out delicious. My family love it. We took a couple to my in laws and they raved. Even though they thought it was rich, they licked the plates clean. If you eat this cold, then the center has a pudding like consistency. It is still very yummy.

Excellent! Absolutely perfect. I simplified even further: Melted butter in microwave, then stirred chocolate in until melted. I only had to beat the eggs & sugar for 2.5 minutes on my super high speed mixer. Added the flour after all of the mixing, right at the end (the less you mix the flour, the higher and lighter your cakes will be, as you won't develop the gluten). Awesome! So easy, too!

These little cakes were sooooo good. The question I always ask my family after preparing a new recipe is "should I make this one again" and before I could even ask my Daughter Tiffany said well ask go ahead and ask. Well you guessed it, this one is a keeper and will be made again and again.