“I was assigned this task for a very formal dinner party of 14. These Molten Chocolate cakes were an absolute hit - even the professed non-chocolate lover raved. As the dinner plates were being removed, I baked the 14 cakes on one cookie sheet for 10 minutes and served with a dollop of whipped cream and tiny peppermint meringue cookies. These Molten Chocolate cakes (made in France) will be a standard in my dinner party menu.”
“I really don't know what to say about these... they are just awesome! Bake perfectly every time!! Delicious!! I can't stop using explanation points here to express how good these truly are!!!!”
“I buy these to keep in freezer for occasional use. But this time, the formula was changed. Each cake used to be larger and packaged individually. Now they are smaller, 2-per package.
But that is not the problem. Now the molten-to-cake ratio is off. You appeared to make them smaller by reducing the cake. Now there is not enough cake. But if you reduced the molten, the size would be too small. These are supposed to be decadent. I'd prefer the higher carb hit of the larger cake, with same amount of molten. Fortunately, I planned to serve these with peppermint ice cream. The extra molten made the use of ice cream necessary.”
