This beloved dessert has spawned a thousand variations. Our favorite recipe also happens to be the easiest: one nearly flourless chocolate batter that bakes to a delicate crust on the outside, leaving the middle warm, liquid, and ready to flow forth at the touch of a fork.
Filled ramekins can be refrigerated for up to 2 days before baking.
5 star values: 12
4 star values: 19
3 star values: 20
2 star values: 8
1 star values: 1
Martha Stewart Member
These taste wonderful, but the presentation was awful. They were difficult to remove from the ramekins and basically collapsed on the plate into a warm chocolately mess. Does anyone have any special tips? I would like to make these again, but not if they look like they did. I'm wondering if I let cool in the dishes before removing and then quickly heated in microwave? Any suggestions are welcomed!