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This delicious dessert recipe for Molten Chocolate Cake comes from Everyday Food's book, "Great Food Fast."

Source: The Martha Stewart Show, March 2007
Servings

Ingredients

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  • sandra.szulkowski
    8 MAR, 2017
    I have made this numerous times and have always put it together right before I baked it. Now I put it together in the morning bring it to room temp before I bake it and it comes out perfect - much easier for me this way - thank you
    Reply
  • sonykajaliclou
    25 OCT, 2015
    It is 400 degree Celsius or farenhite?
    Reply
    • dwdw9988
      3 NOV, 2015
      sonykajaliclou, American recipes virutally always use Fahrenheit; if you see a cooking temperature between 300 degrees and 450 degrees, it's a pretty safe bet that the temperature is in degrees F. When in doubt, use a Celsius-Fahrenheit converter (you can find one online); in this case, 400 degrees C would be 752 degrees F, which can't be right, because the maximum temperature on most home ovens is 500 to 550 degrees F (plus, the cake would be a hockey puck at 750 degrees F).
  • Julie J Illinois
    14 FEB, 2015
    Easy and nice chocolate taste. Baked for 10 minutes and turned out soft in the center though fairly cakey. Will make this again - maybe with orange zest too.
    Reply
  • haileyalena
    26 MAR, 2014
    These are BEYOND amazing. By far the best lava cakes I've ever made.
    Reply
  • rozinasara
    23 JAN, 2014
    Delicious! I baked it for 8 min and let it set for 10 and the inside was perfectly gooey.
    Reply
  • b braun24
    16 FEB, 2013
    if i bake them and then reheat them few hours later will it still be good??
    Reply
  • LPBrink
    15 FEB, 2013
    WOW, this is a fabulous recipe! Turned out perfectly and was declared the best dessert they ever tasted. Thanks for the great recipe!
    Reply
  • jbekk11
    5 FEB, 2013
    This was the most delicious molten cake, and so simple! I had been craving to make it homemade since I had it at a restaurant a few months ago, and this recipe surpasses my expectations! I served it with ice cream instead of whipped cream. Three thumbs up!!
    Reply
  • jgound
    18 MAR, 2011
    I have made these with gluten free flour and soy butter substitute for celiac and dairy allergy accommodations and it still comes out great! In the original Everyday Food it offers the suggestion to make ahead and keep in fridge and add a minute or two to the cooking - have left in friend's fridge as a welcome home treat with directions - great gift with many happy returns
    Reply
  • MEarle
    9 JAN, 2011
    Excellent recipe. I got 7 perfect size cakes. Baked for 10 mins and served with ice cream. Good size recipe since they really wouldn't be any good left over. Made the batter the night before and baked during dinner. Perfect.
    Reply

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