Chocolate Lava Cake

My Sister P. called today and wanted the Chocolate Lava Cake recipe that I used successfullyh for R.'s birthday celebration this summer. This is so easy and good ! It's from "Mystery Behind Chocolate Lava Cake Revealed", posted February 12, 2008, by Sabah Karimi at http://www.associatedcontent.com/article/586813/mystery_behind_perfect_chocolate_lava.html?cat=22

The first time I made the recipe it turned out wonderful. The second time, wonderful, but different. The second time I did not let the "lava" cool first, like what occurred the first time. (That was only because I was doing other things and it cooled while I was elsewhere.) Cooling that lava mixture makes a good difference. When you put it on the batter, prior to cooking, it seemed to stay in a better mass than when it wasn't cooled. As I said, though, either way it's really tasty ! One variation from the recipe is that I just used 4 oz. ramekins, buttered, and ate the delicacy right out of the dish. Powdered sugar dusted over the top will be a quick addition next time.

LESSONS LEARNED -

Followup comments about two recent chocolate lava cake recipe making sessions reinforce that the "lava" needs to be cooled before adding to the chocolate cake batter. This should ensure that it doesn't "bleed" down into the lower batter section, as it did in my second effort.