Does anyone do them??

Hmm that looks like a lava cake?

yum looks like hot chocolate soufflé

I think it is called like that too!!

Chocolate Lava Cake With Warm Liquid Center Recipe

Ingredients

• 1 regular size milk chocolate bar
• 1 regular size dark chocolate bar
• 2 eggs
• 2 tsp suar
• 2 tbs butter
• 2 cupcake sized baking tins
• Raspberries ( optional for serving)
• Orange Slice ( optional for serving)

Directions

1. Take a large pot and boil the water.
2. In this pot lay another small pot and melt your butter and chocolate, leaving 4 cube pieces aside ( Italian word = Bango Maria)
3. When melted add your sugar and stir.
4. When a little warm beat your eggs in throughly.
5. Butter your cupcake sized baking tins and pour in the mixture equally.
6. ( make sure to lick the pan dry, its too good to waste).
7. Insert 2 cube pieces of chocolate into the center and let it cool for about 15 mins. Preheat your oven to about 400 degrees and put your mix in.
8. Let it bake no more than 10 mins ( you will see it rise a little).
9. Remove from oven and let it cook for about 3 mins.
10. Hold a plate on the open end of the tin and invert it.
11. You should get a perfect shaped individual cake.
12. Serve immediately with Raspberries and a orange silce

Chocolate Lava Cake with Cherry Sauce and Vanilla Ice Cream

Chocolate Lava Cakes are so called because the center of the cake is a thick liquid chocolate and oozes out when cut, like molten lava. These make a great surprise dessert and, although pretty simple to make, will impress your guests. The chocolate flavor is intense (especially if you use bittersweet), so I like to serve it with vanilla ice cream to balance the flavor.
[h4]INGREDIENTS:[/h4]

• 6 ounces bittersweet or semisweet chocolate, chopped or chips
• 3/4 cup (1 1/2 sticks) unsalted butter, cut into small pieces
• 6 tablespoons unsweetened cocoa powder
• 3/4 cup sugar
• 6 large egg yolks
• 3 large eggs
• 2 tablespoons all-purpose flour
• 1 16-ounce bag frozen pitted dark sweet cherries, thawed
• 1/2 cup sugar
• 1/4 teaspoon ground cinnamon
• 1 tablespoon Grand Marnier (optional)
• Vanilla ice cream

[h4]PREPARATION:[/h4]
Makes 6 individual servings.
Preheat oven to 350° F. Butter 6 4-ounce ramekins or muffin tins.

Make the cherry sauce by combining the cherries, 1/2 cup sugar, and 1/4 teaspoon cinnamon in a sauce pan. Cook over medium heat until the sugar melts, stirring occasionally. Continue to cook for another 5 minutes then remove from heat. Stir in the Grand Marnier and set aside.

Make the chocolate lava cakes.
Place a medium bowl over a pot of simmering water or heat a double boiler over medium-high heat. Add the chocolate and butter. Stir occasionally until the chocolate and butter has melted. Stir together until well combined. Remove from heat.

In another bowl, whisk together the sugar and cocoa powder. Whisk the sugar and cocoa mixture into the melted chocolate. Whisk the egg yolks and whole eggs together, then whisk the eggs into the chocolate and sugar mixture. Sprinkle the flour over the chocolate mixture, then fold the flour in with a rubber spatula.

Divide the chocolate mixture evenly between the 6 ramekins or muffin tins. Place in oven.

Bake for approximately 9 to 10 minutes. The outside of the cake will form a crust like any other cake, but the center of the cake should remain a thick liquid. Watch the tops of the cake to see how done they are. Touch the top of the cake with your finger. When done, you should be able to press down slightly on the cake and have it spring back but when you insert a toothpick into the cake, the toothpick should come out with wet batter on it. The trick is to cook the cakes as little as possible for a liquid center yet long enough that a firm cake-like exterior forms that won't fall apart when you take it out of the pan.

Remove cakes from oven and let cool in pan for 10 minutes. Loosen the edges of the cakes with a paring knife and invert onto dessert plates. Serve warm with cherry sauce and a scoop of vanilla ice cream.

Chocolate lava cakes can also be made ahead of time. Place them in an air tight container or wrap them in plastic after they've cooled. Refrigerate until needed. When ready to serve, microwave the cakes for approximately 30 seconds, depending on the power of your microwave oven.

Double Chocolate Lava Cakes Recipe

Ingredients

• 3/4 cup butter
• 6 ounces semisweet chocolate pieces (1 cup)
• 1 recipe Praline Sauce (see below)
• 3 eggs
• 3 egg yolks
• 1/3 cup sugar
• 1 1/2 teaspoons vanilla
• 1/3 cup all-purpose flour
• 3 tablespoons unsweetened cocoa powder
• 1/3 cup pecan halves, toasted

Directions

1. Preheat oven to 400 degrees F. Lightly grease and flour six 1- to 1 1/4-cup souffl� dishes or six 10-ounce custard cups. Place souffle dishes or custard cups in a shallow baking pan and set pan aside. In a heavy small saucepan melt butter and semisweet chocolate over low heat, stirring constantly. Remove from heat and cool.
2. Meanwhile, prepare Praline Sauce, cover and keep warm until needed.
3. In a large mixing bowl beat eggs, egg yolks, sugar, and vanilla with an electric mixer on high speed about 5 minutes or until thick and lemon colored. Beat in cooled chocolate mixture on medium speed. Sift flour and cocoa over chocolate mixture; beat on low speed just until combined. Divide batter evenly into prepared dishes or cups.
4. Bake 10 minutes. Pull cakes out of oven. Using a small spatula or table knife, puncture top of each partially-baked cake and gently enlarge to make a dime-sized hole. Slowly spoon about 1 tablespoon Praline Sauce into center of each cake. Return cakes to oven. Bake 5 minutes more or until cakes feel firm at the edges.
5. Cool in dishes on a wire rack for 5 minutes. Using a small spatula or knife, loosen cake edges from sides of dish or cup and slip cake out upright onto individual dessert plates. Stir 1/3 cup toasted pecan halves into the remaining Praline Sauce. If necessary, stir 1 to 2 tablespoons hot water into remaining sauce to thin. Spoon warm Praline Sauce on top of cakes. Top with pecan halves and sweetened whipped cream. Serve immediately. Makes 6 servings.
6. Praline Sauce: In a heavy medium saucepan combine 1/2 cup sugar, 1/3 cup packed brown sugar and 2 tablespoons dark colored corn syrup. Stir in 1/2 cup whipping cream. Cook over medium-high heat until boiling, stirring constantly to dissolve sugar. Reduce heat. Cook, uncovered, 10 minutes or until thickened, stirring occasionally. Makes 1 cup sauce

Molten Lava Cakes Recipe

Ingredients

• 4 squares of semi-sweet chocolate
• 1/2 cup butter
• 1 cup icing sugar
• 2 eggs
• 2 egg yolks
• 6 tbsp flour

Directions

1. Preheat the over to 425F.
2. Butter 4 (3/4) custard or souffle dishes and place onto a baking sheet.
3. Microwave the chocolate and butter in a large bowl on high for 1 minute or until the butter is melted.
4. Stir with wire whisk until chocolate is completely melted.
5. Stir in sugar until well blended.
6. Whisk in egg and egg yolks.
7. Stir in flour.
8. Divide batter between the prepared cups.
9. Bake for 13 to 14 minutes or until the sides are firm but centers are soft. Let stand for 1 minute.
10. Carefully run a small knife around the cakes to loosen. Invert the cakes onto a dish.
11. Top with whipcream and serve immediatly.

4 diff kinds there!

I was interested so went recipe hunting

*shakes finger*

copy and paste!!!!