Made this for my husband's meeting at home. Dec 11, 2009. It's Food Network recipe by Paula Deen. After making this, I learned a trick from French Food At Home. Put a piece of parchment paper at bottom of the ramekin before pouring the batter in. Then when I flip the cake out, the thin top won't stick to the ramekin, like the one I had in the photo. Another note, molten cake is only moist in centre, molten lava cake is the one with gooey batter flowing out from the centre.
http://www.foodnetwork.com/recipes/paula-deen/molten-lava-cakes-recipe/index.html
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