By: Jaclyn
In reply to <a href="https://www.cookingclassy.com/molten-chocolate-lava-cakes/comment-page-5/#comment-720580">Nancy E</a>.
Just for more chocolate flavor and a fudgier lava cake.
By: Nancy E
Curious why you changed recipe to all bittersweet chocolate? And call for less flour? I have the old recipe and have loved it when I’ve made it.
By: Jeffrey Baker
Made this tonight, topped with vanilla ice cream and caramel sauce. I used semisweet instead of bittersweet. I baked them too long at 14 minutes. Just had a little lava in the middle. Having said that, the flavor was great! Next time I will cook them for 11 minutes like the recipe says.
By: Laurie
Very good, made them in a 12 tin muffin pan cooked @ 425 for 12 minutes and they were perfect. Very good flavor. Will definitely save this recipe.
By: Jaclyn
In reply to <a href="https://www.cookingclassy.com/molten-chocolate-lava-cakes/comment-page-5/#comment-687611">Amy</a>.
Hi Amy - Yes you can make batter ahead just grease the cups well and dust fairly with flour and cocoa then refrigerate in the ramekins (covered). Bake time will just increase by a minute or two since the batter will be cold.
I’m so glad you’ve loved my recipes!
By: Amy
Can you mix the batter ahead of time (same day) to bake and serve warm for dessert?
P.S. Love each of your recipes I have made
By: Jaclyn
In reply to <a href="https://www.cookingclassy.com/molten-chocolate-lava-cakes/comment-page-4/#comment-687347">Erica</a>.
I’m glad you were able to successfully make them gluten free, thanks for the tip!
By: Erica
Made these for my family for Valentine’s Day. It’s my daughter’s favorite restaurant dessert. I had never made them before. I used King Arthur Gluten Free AP flour. They were absolutely DELICIOUS! Thanks so much!
By: Jaclyn
In reply to <a href="https://www.cookingclassy.com/molten-chocolate-lava-cakes/comment-page-4/#comment-686886">Debi Lytle</a>.
I’m glad you think so Debi! Thanks for reviewing!
By: Debi Lytle
Fabulous as written!