I made this recipe to go with my homemade Baileys ice cream and it was PERFECT! I used a muffin tin with foil liners and Pam baking spray with sugar to coat them. Served with a small scoop of Baileys ice cream and a splash of homemade Baileys on top - - absolutely to-die-for! Thank you Miss Erin - you contributed to my best Easter dessert ever!
Served this for Super Bowl Sunday. Cakes were prepared and served in individual ramikins. Would highly suggest letting cool for approx 20mins before serving along side some vanilla ice cream. This was really good and I will definitely make again!
these cakes were really good.I agree baking time is the trick.First one was all lava , ten minutes more there was no lava....but they are delicious. I will make them again and again until I master it. thanks for posting
Loved it! Hubby had 2! (OK so did I ;-) Substituted half sugar for unsweetened cocoa powder and used milk chocolate which is all I had in the cupboard. I converted the measurements and they came up with 1 and 1/2 table spoons of flour - looking at this recipe again it states 1/2 cup - the texture of mine was like a flan, but firmer, and light. Even though I slightly adjusted this- the crusty top came out perfectly and the goey chocolate oozed out of the crust- gorgeous with chocolate icecream. Gonna start more variations on this - it is a winner!
These are soooo tasty!!! Rich, light and easy to make! I advise NOT to use muffin cups, as they don't pop out well. I am looking to buy extra ramikins just to make these again. Thank you so much for the recipe. I think they came out better than the restaurant version!
Exceptional. I've made epicurious' chocolate lava cakes many a time and these were much easier and I couldn't discern a significant difference between the two recipe results. Super rich! I did make the coffee custard sauce (from epi) to go on the side, but in the future, I think I'll stick to the raspberry coulis because the tartness of the raspberry sauce provides a nice counterpoint to the sweet chocolate. Also of note, I made two batches, one as written and the second substituting sugar free chocolate (sweetened mainly with Maltitol) and erythritol for the sugar. Still worked, but DH said while it wasn't too sweet (preserving my cooking ego?), future batches could do with less erythritol. Erithrytol? However you spell it...
Yummy! This is perfect on a chilly night (like this one!). I halved the recipe and it made 6 4-ounce ramekins. I forgot to add sugar to the ramekins after buttering them however I had no problem unmolding them after they baked. What I did was after 13 minutes of baking I took them right out of the oven and quickly ran a butter knife around all of the edges of the ramekins. With oven mitts on the entire time, I put the ramekin on the dining counter and put a small plate on top of the ramekin and flipped it over. Then I would tap the bottom of the ramekin with the butt end of the knife before I removed it from the plate. This was a warm, rich dessert. Thank you for sharing!
This is very good, I had to use 7 ounce ramkins and cooked approx 20 min.the receipe made 6 desert for this size ramkin. I did not attempt to unmold these I did make ahead for a dinner party. and reheated in a 350 degree oven for 6 min, just to warm topped with each with a topping of 4 ounces of mascopone cheese, 1 tbs sugar and 4 ounce ofwhipped cream mixed together put a dallop on top of each with small bunch of grapes for decoration. absolutely stunning presentation this is a keeper thank you
Easy to make. I made mine in a muffin tin lined w/ foil liners. Came out perfect. I served it w/ fresh raspberries. It is worth every calorie!