Hot Chocolate Fudge Cakes

As other reviewers reported, this recipe only filled 7 4-oz ramekins (which was fine, because I was only serving 7 people.) I followed the recipe exactly. The cakes were only a little gooey in the center, which suited me fine, since I think it is a fine line between "lava cake" and "undercooked" ( generally not a big fan of uncooked centers). I don't care for coffee but I did use the espresso powder and I think it complimented the chocolate well. Served topped with confectioner's sugar and raspberries, it was a nice dessert for Christmas dinner.

This is my go to Christmas dessert recipe. Very rich & decadent if you leave it a little gooey (about 17 min), but still good cooked a little more. I usually get 6 servings out of this & keep them unbaked in the fridge & cook as wanted. I have kept them refrigerated up to 4 days without noticing any difference in the taste or texture once they're cooked.

Loved these. My ramekins were larger than called for so I only got 6 from the recipe. I baked them for less than was called for in the recipe - definitely keep watch on them after 15 minutes or so. It was nice to be able to put them together in the morning and then bake them as we cleaned up after dinner. Topped them with white chocolate peppermint bark ice cream which only made them better. I have requests from my family to make this again.

Excellent little decadent gooey delights! I made these mini cakes for a holiday New Year's party and they were a hit! I preped the desserts the morning of and let them sit covered in the fridge till I was ready to heat in the oven after dinner. I cooked them slightly longer than the recipe stated as my crust didn't seem "crunchy" and the centers were still pretty liquidy. I thought they were perfect at 25 minute cook time; once the powdered sugar was on top, it looked exactly like the photo. I also used only 6 ramekins in lieu of the 10 like the recipe calls for, but the size was devine for the cakes - just enough to feel satisfied. You can rewarm in the microwave for ~30 seconds up to 3 days after cooking them off in the oven and they taste just as great the second time around! Using quality chocolate is my only real recommendation other than to try them soon - you won't regret it; Super easy to make - you can't ask for more - Enjoy!

I also cooked mine for less time, 15 minutes, and it was pretty gooey but I liked it that way. I only made 6 instead of 10- I have never seen such tiny ramekins as they recommend! Definitely good with ice cream. Also, when I cooked the first two, I didn't see that it was supposed to sit first in the fridge. I wound up cooking it right away because i couldn't wait, and I didn't notice any difference.