About this recipe: These warm, soft and gooey mini chocolate cakes are perfect for that ubiquitous chocolate fix. A good-quality plain chocolate is necessary for the success of these cakes.
These were fantastic. They took a bit longer to cook than mentioned above - closer to 15 minutes, and are very similar to a chocolate souffle. Not too sweet, but very decadent. Great with a bramble fool or compot. Do be sure to thoroughly grease and flour (even line with grease-proof paper) the bottom of the ramekins or they will not come out whole. (The molten center means weak walls in the middle). - 04 Apr 2009
Oh my goodness!! These are rich, delicious and sinful! And EASY! I followed the recipe ingredients exactly. I saw a similar recipe that said it is ok to set aside and refrigerate the prepared batter for a few hours, just remove and allow to come to room temperature before baking. I made the batter before dinner and took it out of the fridge just as we sat down to eat. I put them in the oven as we finished the meal. The cakes still looked a bit wet after 6 minutes, so I left them 2 minutes longer. I'm not sure if this was because the batter was still a bit cold when I put them in. I used ramekins and they didn't unmould too well, the one I tried to umould split and oozed all over the plate, but they tasted just as good eaten from the ramekin rather than unmoulded. Another thing I discovered is that if you heat a leftover cake in the microwave for 30 seconds it bubbles up like a volcano and tastes nearly as good as fresh out of the oven! - 18 Jul 2008
Unbelievable pudding. I made it for Valentine's Day and it was absolutely perfect. My partner, a true chocoholic and dessert connaisseur, said that it was one of the best desserts he ever had. I cooked it for 8-9 minutes, and it turned out great, but quite liquid in the middle - 10 minutes would be perfect. Use a good quality chocolate. - 18 Jul 2008