Here's another for you to try and I'll post a few more varitions to compare. - Betsy

Molten Chocolate Cake
rec.food.recipes/Janic412 (2002)
Serves 4

This cake is like the wet brownie recipe - the sides will be solid but when you cut the cake open, a wonderful chocolate sauce oozes out. This is wonderful with a good quality vanilla ice cream and chocolate sauce either homemade or store bought:

5 ounces bittersweet or semi-sweet chocolate (not unsweetened)
10 Tbsp (1 1/4 sticks) unsalted butter
3 large eggs
1 1/2 cups powdered sugar
1/2 cup all-purpose flour
Vanilla Ice cream (optional but good)
Chocolate sauce (optional but good)

Chop the chocolate into small pieces so it will melt easily.

Butter 4 3/4 cup ramekins or custard cups, set aside. Stir the chocolate pieces and butter in a heavy saucepan over low heat until they are melted. Set aside and cool slightly.

Preheat the oven to 450:.

Whisk the eggs in a large bowl then whisk in the sugar a little at a time until well blended; add the chocolate mixture, then the flour, blend well. Pour into the prepared dishes, dividing equally. (At this point the dishes can be refrigerated until you are ready to bake
them).

Place the dishes on a cookie sheet and bake about 11-12 minutes OR about 14 minutes if they were refrigerated.

Run a knife around the edge of the cakes to loosen them, place a desert plate over the top and invert the cake onto the plate. Put a scoop of ice cream (if using) and drizzle with the chocolate sauce. I also decorate with a mixture of seasonal berries like, blackberries, raspberries, strawberries, blueberries.