Here is a recipe with photo that we have in Cookbook Heaven that may be similar:

Chocolate Dessert from Your Place or Mine: Cooking at Home with Restaurant Style by Jean-Christophe Novelli with Sheila Keating

"Most chefs have a version of a chocolate dessert that's firm on the outside, but when cut open reveals a soft, silky chocolate center. There are many tricks to help achieve this effect, but this is one of the simplest. All that is required is to bake the desert to a precise timing that allows the outside to become firm, leaving the center soft."