This is my recipe and it's outstanding!

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 periineter. 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.

This is Sol's recipe:

Molten Lava Cakes - Sol
1/2 pound bittersweet chocolate, finely chopped
1/2 pound butter
6 whole eggs, room temperature
1 1/2 cups sugar
1/2 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!.

loves2cook4six: I am making your recipe for DH and me tonight. Just a quick question: How do you get beyond the ganache? I made it and put it in to chill, then licked the bowl, the spatula, the whisk...gosh, I am glad I didn't have to share with kids! Who needs booze? LOL!

LOL - you don't!! If you could see what I look like you'd understand but 2009 will bring health(ier) eating and hopefully a huge weightloss. For sure I'll be staying away from Lava cakes. LOL

Happy new year and be sure to post a picture