I undercooked mine slightly, but the flavor was still great--I used 4 eggs instead of 5! Thanks for a great recipe!

I would give this 10 stars if i could. My friend and I are on a diet that once a week we have to double our caloric intake and this was the best way to do that! Perfection on a plate I will make this again any chance I get! Make this recipe!

Big hit with all the dads for father's day! We had just eaten this in Cabo and I thought I'd try it here. The chocolate didn't pour out like I expected - but maybe that was my error. Still, the cake was delicious and extremely moist. I will try again and will shorten the amount of time in the oven.

I have made molten chocolate cakes before with much success, but this recipe was disappointing. The cake was tasty, but the liquid center had a very distinct "eggy" texture. It was difficult to ignore, and even my boyfriend (who knows nothing about cooking or ingredients) mentioned the strange taste and texture. Will not make again.

I made these in individual glass ramekins and with a side of raspberry sauce. It was VERY good and chocolaty! So rich! I'm sure I will make this again!

These came out good but it was hard to judge the timing. I did a test batch as recommended, and needed 10 minutes, but they did not all bake evenly. I also found this recipe to be eggy as others suggested. It was very easy to make, however, and I will probably make it again -- but remove one egg from the recipe. I used smaller muffin cups and had no problems.

It's a good recipe, very moist and all.. it just vert eggy and look ugly after it deflate, maybe i should put it in the fridge for a while like other reviewer said.

This is a great simple dessert that isn't too rich, and is just the right size. It's great to be able to make the batter ahead of time and have them baked in 10 minutes! Changes I made: used ramekins to bake and serve, served with a small scoop of vanilla ice-cream in the middle, used Dove dark-chocolate (4 squares per cake). As far as baking-time, I tested with 10 minutes and 11 minutes. 11 minutes is just slightly too firm, 10 minutes has the perfect gooeyness to it in the middle, at least in my oven. I'll be making these again and again!

I made these without the sugar coated raspberries and served it with vanilla ice cream right out of the oven. Yummmmmy! I have already made them twice in a couple of days.

Would give five stars but made a big change. I used batter as described but inserted a couple of pieces of cut up semi-sweet chocolate in middle prior to baking. But the cake surrounding the "lava" was excellent. Everyone who tried it loved them.. but with the update made it very rich. Cooked for about 11 minutes were perfectly cooked. No problem getting out of cupcake wrapper if sprayed or buttered. Would make again

I did not care for the texture of this cake. My boyfriend liked it but I probably won't make this again.

simple, decadent, chocolate...what more could you want..this is delicious.

This is a great recipe!! It's easy to make and tastes like you slaved over it! My friends were really impressed. I used little ramekins to bake them in and got 6 well portioned servings. I think they needed another couple of minutes in (I put them in for 10), but they still were great!

delicious. very easy to overcook, it happens too fast! so keep an eye on them and be sure to do a test batch to see how they work with your oven.

Followed recipe as stated, and it was excellent! I used medium sized ramekins, and watched them like a hawk to make sure they were not overcooked. Served without raspberries, but with a dollop of vanilla ice cream- a hit with my 5 yr old!!!

Fabulous, easy & elegant dessert! I actually found this recipe in her cookbook (Perfect Recipes for Having People Over)--great cookbook! I followed the recipe exactly. I agree with others that the cupcake liners kind of ruin the presentation, but I take care of that with a dusting of powdered sugar. I also STRONGLY recommend baking a test batch. The first batch I overcooked by about 1 minute (lacked yummy gooey-ness, just an "undercooked brownie" consistency). The second batch I filled them almost to the top and cooked a minute longer--worked like a charm! Do the test and find out how full to fill and long to bake. I didn't have raspberries--it's good without or possibly with vanilla ice cream. ENJOY!! (Posting a picture of my end result)**Also, just used Nestle semi-sweet, which was good. Will try again with a good dark chocolate.

I made these for my daughters birthday party. Everyone loved them except for her, but that doesn't say much since she hardly eats anything!

I made this for Valentine's Day night dessert. I made the batter ahead of time and left it in the fridge. I had to cook them a bout 4 minutes longer than called for in order for them to be the perfect amount of "lava" in the middle and not too "melty". Soooo good! Oh and I made them with strawberries on top. Yummy!