Ohhh...I'm so happy for you delph - Congratulations. Now the fun begins... Boys, I find are very loveable more so than girls. They just steal your heart. Enjoy him..they do grow fast. jane

I had a recipe from NYTimes and you make the cakes ahead of time and leave them in the custard dishes. They will wait to bake for up to 2 days. Then bake them just before serving...while you're clearing the table and putting the coffee on....they need to be fresh out of the oven. I serve them with vanilla ice cream to cut the chocolate a tad. I wouldn't want to bake them ahead of time as I doubt they will rewarm nicely. Also, my middles were not molten either...but they make a rich delish ultra chocolate cake. I would make them with Trader Joe's Belgian dark chocolate bars. Yum. Here is a link that might be useful: Molten chocolate babycakes

Thanks, ladies, for your comments on the cup cakes. The round top smooth blue with white ribbon was done when a customer asked for a cupcake that looked like a Tiffany box, so she tried different tints until she came up with that one. Then she did the blue square box "just because." She enjoys a challenge. The other blue one is "hydrangea" and I think that one is super beautiful. I have watched Cup Cake wars a couple times and just watching it makes me nervous; can't imagine what the contestants are going through. She has mentioned shipping, but not ready for that yet. She has done a few wedding cakes. Actually her DH is an amateur, but very good, photographer, and they together have done several weddings, including all the refreshments. Msmagoo, she is in McGaheysville. Are you in that area? I'll pass your comments on to to her. I know she will appreciate them as much as I have. Sue

Here's the recipe I've made, and I am the klutzy one in the kitchen and they came out great! I think they should be served with a tiny bit of vanilla ice cream and not the chocolate sauce (sorry Sol) or any more chocolate or coffee bean accompaniements. Its wonderful just the way it is and a bit of cold vanilla ice cream just sets it off perfectly! 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 ;-à 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.