I had a similar old recipe which I love, but then I tried to follow this recipe, just change a little bit of the way to melt the chocolate (I melted it on a steamer, beware of the condensation, and just melted it halfway then continue mix the mixture with spoon until completely melted, so it will not be lumpy). I served it in the ramekins, because the top of my cake was cracked, so I thought it will look cool just like that. And I served it with vanilla ice cream, perfect!! If you love chocolate then you'll love this recipe, I for sure will make it again and again. Picture uploaded :)
This is a great easy recipe. Just a little note. If you are not as strong as John you should definitely use a hand mixer. So that you get the right consistency with your eggs and sugar mix. Mine came out a little flat but I believe that it was because of the consistency of my egg and sugar mixture. It still came out great! Thank you very much John! This turned out to be a great ending to our mother's day dinner.
Followed the recipe to the dot. Crunchy exterior until you hit the center---dark molten choco delight!!! This recipe is a keeper. Thanks Chef John.
Wonderfully rich! Warning however!! I tried this recipe to test it before I served it to company and made 4. With 4, as the recipe called for, it turned out exactly as expected at 18 minutes in my oven. The next day I adjusted the servings to 12. Instead of the nice cake-like batter I'd got the day before was more brownie batter-like. I baked, as called for 18 minutes and couldn't tell if they were done or not. Of course I can't poke the center with a toothpick, so I was uncertain to know when they were done as they looked OK, but didn't want to bake too long and loose the centers. So I took them out at 18 minutes and let sit for the 15 minutes. When I inverted them onto a plate, they were not done, even though I was able to run a toothpick around the edges and have it be clean. They could have baked 3 or so minutes longer. I then remembered the day before, when I got great results, the edges were JUST starting to pull away from the sides. So if you intend to make larger batches and bake them together, remember to bake a bit longer and watch for those edges, or you may end up with chocolate pudding instead, like I did. Good luck!
oh wow!!!! This is unbelievable! My daughter and I were watching MasterChef and they made a chocolate lava cake. I had to make it, so I went to my favorite website! This recipe was so simple and quick. I was amazed. I melted 4 oz of tollhouse chocolate chips with the butter because that was all I had. It tated like the ones I've gotten at a restaurant! My batter was not thick and I'm sure it is because I used my KitchenAid mixer and didn't attempt to mix it by hand. I did not put it in a bag (i just didn't see the point), I did not refrigerate and I didn't cook it in a pan of water. They did none of that on MasterChef :). Why make more work for yourself. Everyone's oven is different, but I cooked them for 11 min. Next time, I will cook it 1 min more. I will definitely be serving this when I have company over for dinner and to make it easier, I will refrigerate the batter so that all I have to do is pop it in the oven when we are finished eating.
I hate leaving bad reviews, but this just didn't work. I went over the recipe last night 20+ times. I did everything as stated. The batter was so thick, and came out like a brownie. I even took them out at 14 minutes, just because I like things a little under done when it comes to cakes, and cookies. They were still hard, no liquid center.
Tried this recipe tonight for dinner. It was fantastic, just like you would get a restaurant. I made 4 of them. My hubby ate 2 right away! Was very easy, though I didn't use the ziplock bag method. I didn't have dark baking chocolate at hand, so I tried it with milk chocolate, it was still great.
Outstanding! I made it and I've never made anything as exotic before and it turned out incredible! Thanks for the detailed instructions!
So easy, yet SO delicious. I made the batter the day before a dinner party, put it in the ramekins and just refrigerated the whole kit and caboodle until dishes were being cleared and coffee was being made at dinner the next night. Took it right from the fridge, put it in the oven and out came an amazing, chocolatey decadence. Oohs and ahhhs from all. It was a a TOTAL success and I will definitely make it again.
