I do not have Sol's recipe, but this is to die for.
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Molten Chocolate Cake
4 servings:

For Ganache Center:
1/4 cup plus 2 tablespoons heavy cream
4 oz. bittersweet or semi-sweet chocolate, in chips or finely chopped

For cake:
4 ounces of bittersweet or semi-sweet chocolate, in chips or finely chopped
6 tablespoons unsalted butter
2 large eggs
1 egg yolk
2 1/2 Tb sugar
1/2 Tb all purpose flour
Powdered sugar for dusting

Make ganache (allow 2 1/2 hours prior to making cakes):
Heat cream in a small saucepan, just until bubbles form around the perimeter. Add chocolate to cream without stirring. Let chocolate sit 5 minutes then gently stir until dark and smooth. Transfer to a bowl and chill until firm, at least 1 hour. Scoop ganache into small balls with a cookie scoop, melon baller or teaspoon. Line a sheet pan with waxed paper arid place scooped ganache at least 1/2 inch apart on paper. Freeze at least one hour.
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Make cakes:
Preheat oven to 375 degrees. Butter the sides of 4 6-oz. ramekins, or spray with cooking spray. Set aside.
Stir chocolate and butter in heavy saucepan over low heat until smooth. Remove from heat and set aside. Using an electric mixer, beat eggs, egg yolks, and sugar in large bowl until ribbon stage (mixture will be very thick and pale and when drizzled from still beaters, it will stay suspended in a ribbon for 2 seconds), about 5 minutes. Fold 1/4 of chocolate into egg mixture until mixed then add remaining chocolate. Mixture should be quite dark. Sprinkle flour over chocolate mixture and fold. Divide batter into ramekins.
Place a frozen ganache ball into the center of each filled ramekin and place in oven for 15-20 min. or until the tops appear to be dry and slightly risen over the edge of the ramekin.. Serve in ramekins or if unmolding, allow cakes to sit 5 minutes, then run a knife around the outer edges. Carefully turn the ramekin over to let the cake slide out onto a plate. Serve sprinkled with powdered sugar.

Here you go Nancy. What times dinner? I'm craving lobster big time thanks to you!

David

Sol's Molten Lava Cakes

½ pound bittersweet chocolate, finely chopped
½ pound butter
6 whole eggs, room temperature
1 ½ cups sugar
½ cup flour

Preheat the oven to 400°F. Butter the bottom and sides of 8 6-ounce ramekins and sprinkle with baking cocoa, tap to remove excess cocoa. Set aside.

In the top of a double boiler or in a microwave, gently, melt the chocolate and butter. Whisk until completely melted.

Meanwhile, in a large bowl whisk together the eggs, sugar and flour until just blended. Gradually whisk the chocolate mixture into the egg mixture until combined.

Evenly divide the mixture between the prepared ramekins. Place the ramekins on a baking sheet and bake for 10-12 minutes or until the tops are firm and beginning to crack and the edges are set. Remove from oven and serve immediately, with ice cream, your favorite chocolate sauce, a few chocolate-covered coffee beans and giddyap baby!. I can almost feel my zippy-self coming back to life, just thinking 'bout it ;-Ã
Note: I didn't use ramekins. Instead I used mini wonder-molds for these cakes 'cause I liked their shape. These molds are quite a bit larger than the ramekins, so for me, this recipe only yielded 5 servings.
Chocolate Sauce
1 cup heavy whipping cream
1/3 cup light brown sugar
1/3 cup light corn syrup
12 oz. bittersweet chocolate, chopped
1/8 teaspoon salt
1 tablespoon vanilla extract or liqueur
Heat the cream, sugar, salt and corn syrup in a saucepan over low heat. Bring to a boil, stirring often, until sugar dissolves. Remove from heat and add the chocolate. Allow to stand a few minutes until the chocolate has melted, then whisk gently until smooth. Whisk in vanilla or liqueur.
Note ~ I know you love Valrhona, so do I. But for this, I used Lindt because it's another favorite, and it's what I always have around. As long as the chocolate tastes good and the texture is silky to begin, then it'll be a good candidate for this sauce. If you end up using another type of chocolate and you notice tiny lumps in your finished product, don't panic. Just strain the chocolate mixture through a fine sieve, it'll be fine.

Thanks!!

David... can you believe that the lobsters didn't get here?
They were supposed to be delivered yesterday, when they weren't here by 4 PM I called the company out east...
Screw up on the order because of the snow storm. They closed up on Wednesday... so we are having Seafood Lasagna tonight and will reschedule the lobster dinner....
The seafood company (Grossman's near Mystic, Conn) felt really bad and is shipping freight free whenever we reschedule....

Life goes on...

Nancy

Well...that's good...or else you would be having lobster....and I wouldn't be....now we both are not having lobster tonight!
But you are having molten lava cake and I am not!!!!!
Linda C

Sorry to hear that Nancy. The seafood lasagna sounds like a good replacement to me. Enjoy the evening!

David

Nancy, sorry about those lobsters. If it helps, I'm not having lobster either, along with LindaC.

Also not having Molten Lava Cakes, but I do have a pork roast in the oven for Glenda's pulled pork, I gotta try that "white BBQ sauce".

Annie

Oh, I'm sorry about your lobsters, Nancy. But glad Grossman's is shipping free. That darn storm was such a joke. Weather Service & all the local news channels make a huge deal about the impending 'blizzard'...the entire state of CT shut down (gov., schools, business) and then what happened? Well, here in Mystic, and at Grossman's, we got about 3" of slush & some rain. The temp was 35 degrees. Even the predicted 'damaging' wind was a dud...highest gust in Groton just across the river from us was about 45 mph. Jeesh.

The molton lava cakes sound sooo good.

/t

I'm sorry about the lobster snafu too but it good to know the company is making it up to you. Like you and Lindac and Annie, I'm not having lobster either tonight LOL! And seafood lasagna sounds fantastic and your guests will love it. MLCs sound really awesome - maybe I will throw those together for tonight too.....

Alexa