My boss asked me to make warm sweets for winter.If you bake it for too long, it won't be creamy inside, so check it when the surface has cracked.If it's not creamy inside without cracking the surface, it means the cooking temperature is too high, so reduce 5-10°C and keep checking. Recipe by Mi-

It might be time consuming because you have to make the ganache in another bowl...But I thought of a beautiful and hearty cake. The flavor depends on the liquor and the chocolate, so enjoy making it.Make the batter after the ganache hardens. If the meringue bubbles are popped, the batter wouldn't rise, so be careful not to over mix. Store in room temperature, lower than 20℃ or in the refrigerator. Microwave for 10 seconds right before eating! The chocolate cream inside will become runny. Recipe by Choco makaron

I created this because my friend really wanted to eat it.I used sweet chocolate, but when you are using normal chocolate, please decrease the amount of granulated sugar. The baking time differs depending on the oven and mold, but even if you cook it too long, you can enjoy it as a chocolate cake. Recipe by ko-ko

Great for a snack or a present.Mix! Mix! You just have to mix! That's all.It's easy to make and you can do it all in 20 minutes, but it's also a hit when given as a gift.If you make this using small cups, it will yield more. In this case, reduce the baking time. Recipe by Paru-ta

I just wanted an easy way of making this.I want to have a small treat during my breaks.For a grown-up taste, you can try adding a teaspoon of brandy or rum.Adjust the baking time according to your oven. (The picture shows ramekins that are about 7 cm in diameter.)It's hard to see in the picture, but I lined the ramekins with aluminum cups. It's like a half-baked chocolate cake. Recipe by @rinna

I wanted to try making molten chocolate cakes. It don't require making a ganache, and you could use margarine instead of butter! It's simple but delicious. If making these as a gift, you could bake these in a mold as well. You could also bake these in a cute mugs and give as-is as a wonderful present.For coating the ramekins with butter, it's convenient if you have a silicon brush.You can switch margarine for butter. It was still delicious. If you have a chocolate bar, you can make this anytime.If you are going to reheat these after they cools, if you microwave for too long, they become regular chocolate, so be careful. Recipe by Tomumaro

I couldn't help but feel that the thick juicy chocolate in the center was undercooked so I now make chocolate fondant without any flour.My second oldest daughter emailed me asking if these could be made without a mold, so I added step 9. I hope you can all enjoy the thick, creamy, and delicious chocolate.In my oven, 8 minutes leaves the chocolate too syrupy, but 10 minutes is a little too much, so 9 minutes is just right.If the cakes cool down, the chocolate center tastes like a truffle and I like that, but you can always microwave the cake for 20 seconds at 600w to get the center thick and creamy again.Be careful not to burn yourself when flipping the cakes at step 8. Recipe by nokko.t

I made these to suit my liking for subtly sweet desserts. I tried to come up with a recipe that could be made with 1 bar of chocolate and 1 egg. The photo above was taken awhile after the cakes came out of the oven so the chocolate's started to harden, but when just baked they're much gooier.Bring the egg to room temperature before using. Be careful not to over-cook, otherwise they'll just become regular chocolate cakes. If making for adults, do try adding in a teaspoon of Cointreau, rum, etc. Recipe by milkcrown

It takes minutes to prepare these amazing little cakes. They are a moist outer cake with a liquid chocolate sauce that flows out when cut open. I served them with strawberry ice cream today but vanilla is great or your favorite flavor and top with whipped cream and fresh fruit for a great dessert!

I wanted a little something sweet, but nibbling on a chocolate bar just wasn't satisfying. So, I adapted a larger recipe into this easy version. I adjusted the ingredient amounts and through a lot of trial and error, I finally came up with this recipe.If you bake it too long, it will turn into regular chocolate cake, so be careful But it will still be good like that ) If you make it without sugar, the inside will turn out moist instead of melty, so follow the amount of sugar listed in the recipe. Recipe by Necchan

I often make these around Valentine's Day.They are easy to make, and the baking time is nice and short.You can make a lot and store them in the refrigerator, then microwave for 20 seconds to warm them up before eating and they'll be thick and creamy again.The deliciousness is addictive.These are extremely popular with my husband, my sister's husband, and my younger brother.When heating in the double boiler, make sure you don't get water mixed in with the chocolate. Whip the eggs until they are are white and fluffy. After that, you just have to mix well. After baking, serve in the paper cup. After chilling in the refrigerator and warming up in the microwave to eat, you can take the paper off and place them on a plate. Microwave at 500 W for 20 seconds. Any longer and they'll melt and fall apart. If you warm them just right, the thick, rich, creamy chocolate will ooze right out when you put in a spoon, as seen in the picture. Recipe by Maimama