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  I made this for friends last night. It needed a few more minutes in the oven but was still gorgeous served with the "sauce" - the runny bit in the middle - and icecream. It easily served 9 of us and every plate was clean, even after a massive roast dinner!

  by Vicki B on Sat Feb 7 2009   reply to this comment

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  Delicious,made it today the family came for Sunday Roast everyone enjoyed it so much so they have taken the recipe and my grandson whose 15 is going to make it at home.Thanks

  by Jade on Sun Feb 15 2009   reply to this comment

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  Thank you! I am happy to hear you like it!

  by Charlottev on Mon Feb 16 2009   reply to this comment

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  hi charlottev i would like to make your
  Semi Luquid Chocolate Cake .do you use Plain flour or self raising flour and also what size container do you use to cook it in.
  thank you
  Judith Douglas

  by juju on Fri Feb 20 2009   reply to this comment

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  Hi Juju,
  I use plain flour for this recipe.
  Yiou need a 9inch cake pan. It is better to have a small pan because this cake must be thich to be semi liquid.
  

  by Charlottev on Mon Feb 23 2009   reply to this comment

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  fantastic babycake:)

  by FAYE BABYCAKES on Mon Apr 27 2009   reply to this comment

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  9 inch - ah this is where i went wrong.

  by Simpso on Mon Aug 24 2009   reply to this comment

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  Hi this looks lovely - do you vere it warm or cold?

  by claireev on Fri Aug 28 2009   reply to this comment

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  not enough information grammes should have Oz as well as this makes a big difference doing the chocolate in the microwave for three minuetes burns the chocolate and this should be done over simmering water.is the tin lined? so not enough detail for a learner second attempt so very costley

  by dandare on Sun Sep 6 2009   reply to this comment

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  DanDare... A lot of thought and love has obviously gone into this recipe and although I believe in the right to freedom of speech you still need to have respect for others. All recipes need to be followed with some common sense as cooking equipment and ingrdients' properties vary, especially with baking. Maybe you should refer to your microwave's manufacturers' instructions and do a bit of testing with cheaper ingredients. I made this with budget chocolate and used a lower setting on the microwave - I also made it in individual rammekins as I knew it'd be messy to dish up - I looked in the oven after 10 minutes and they were done. As a learner I'd advise you to start off with some basic sponge recipes and give each recipe a metaphorical 'pinch of salt'. Good luck! Served it with Ben&Jerry's Baked Alaska - really fantastic.

  by NikkiLovegrove on Tue Sep 8 2009   reply to this comment

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  I made this for a dinner party in 6 small ramekins and served with local hand made ice cream and everyone was dead impressed! My tip would be to keep a close eye on them in the oven though as a minute over and you'll lose the lovely 'goo' inside!

  by Amanda on Thu Oct 8 2009   reply to this comment

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  Wow, I have most of that stuff and might make it soon! Looks great!

  by vieira4 on Thu Feb 4 2010   reply to this comment

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  WOW, if there is anyone who is terrible at making cakes, it's me, but this was so easy and after eating way too much because it was so yummy, I now feel quite sick!!! I made little fairy cakes, baked for 12 minutes and ate hot. Only problem was when they cooled they caved in. Is that normal? Thanks for this great recipe, it is truly scrumptious and I can't wait to try it out on friends and family...

  by emmaszc on Mon Feb 8 2010   reply to this comment