Inside not gooey in chocolate molten cakes?!

Could you post the recipe to help figure it out? I usually bake mine for 11 minutes, and the insides run out just fine.

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Ok, Here is the recipe I use and it's perfect, and never-fail. Jean-Georges Vongerichten was the one who "invented" the molten chocolate cake. I have made many of them up ahead and refrigerated them, then cooked to order with no problems at all. You can also multiply the recipe easily if you need to make more than 4.

Try it and enjoy!!

Molten Chocolate Cakes
? Recipe by Jean-Georges Vongerichten

Ingredients
1. 1 stick (4 ounces) unsalted butter
2. 6 ounces bittersweet chocolate, preferably Valrhona
3. 2 eggs
4. 2 egg yolks
5. 1/4 cup sugar
6. Pinch of salt
7. 2 tablespoons all-purpose flour
Directions
1. Preheat the oven to 450°. Butter and lightly flour four 6-ounce ramekins. Tap out the excess flour. Set the ramekins on a baking sheet.
2. In a double boiler, over simmering water, melt the butter with the chocolate. In a medium bowl, beat the eggs with the egg yolks, sugar and salt at high speed until thickened and pale.
3. Whisk the chocolate until smooth. Quickly fold it into the egg mixture along with the flour. Spoon the batter into the prepared ramekins and bake for 12 minutes, or until the sides of the cakes are firm but the centers are soft. Let the cakes cool in the ramekins for 1 minute, then cover each with an inverted dessert plate. Carefully turn each one over, let stand for 10 seconds and then unmold. Serve immediately.
Make Ahead
The batter can be refrigerated for several hours; bring to room temperature before baking.

Sometimes things arn't what you thought they were in a picture. In a food commercial for example they would make a hamburger appear and look good to eat but when it is on your plate close to you it isn't as what you thought it was in a commercial.