I need a chocolate lava cake recipe please?!

Chocolate lave cakes

Ingredients

Chocolate "lava" filling
4 ounces bittersweet chocolate, chopped
6 tablespoons whipping cream
1 tablespoon light corn syrup
1 1/2 teaspoons vanilla extract

Cakes
8 ounces bittersweet chopped
1/4 cup prepared espresso
2 teaspoons vanilla extract
1 stick unsalted butter, softened
1/3 cup sugar plus 3 tablespoons
3 large eggs, separated
3/4 cup flour
1/4 teaspoon salt

Cocoa powder, for garnishing

Vanilla Ice Cream, for serving

Method
For filling
Lay piece of plastic wrap over plastic ice cube tray. With fingers, poke plastic down into eight of the cubes so they are fully lined with plastic; set aside. Melt chocolate with cream and corn syrup in bowl over simmering water. Whisk until smooth. Stir in vanilla; let cool slightly. Fill ice cubes tray with chocolate mixture. Freeze at least 4 hours.

For cakes
Heat oven to 425 degrees. Butter eight 4-ounce soufflé dishes or ramekins. Place on jellyroll pan; set aside. Melt chocolate with coffee in bowl over simmering water. Cool slightly. Stir in vanilla. Set aside.

Cream butter with 1/3 cup of the sugar with electric mixer until light and fluffy, 3 minutes. Add egg yolks, one at a time, mixing well after each addition. Stir in chocolate mixture. Fold in flour and salt. Beat egg whites with clean mixer beaters until soft peaks form. Add remaining 3 tablespoons of the sugar, 1 tablespoon at a time, mixing well after each addition. Continue beating until thick and glossy. Fold 1/4 of the whites into chocolate batter; gently fold in remaining whites.

Fill souffle dishes about halfway with chocolate batter. Place frozen chocolate cube into center of each; add remaining batter, filling almost to top. [The cakes can be made ahead up to this point and refrigerated 4 hours]. Bake until cakes are puffy and set, about 18 minutes. Loosen sides of cake from souffle dish using knife; invert onto serving plate. Repeat with remaining cakes.

[Do not let cakes cool completely in souffle dish or bottom will stick].

Sift cocoa over top; serve with ice cream.

Molten Lava Cakes

1 C. semi-sweet chocolate chips
1/2 C. butter
3 eggs
3 egg yolks
1 (15.8-oz.) pkg. Pillsbury Thick 'n Fudgey Double Chocolate Deluxe Brownie Mix

Preheat oven to 400* F. Grease 12 (2 3/4x1 1/4" nonstick muffin cups. In medium bowl (microwave safe) microwave chocolate chips & butter on HIGH for 45-60 seconds or until melted, stirring every 15 seconds until smooth. Cool 5 minutes.

In large bowl, combine eggs and egg yolks; beat @ high speed for 4-6 minutes or until foamy & doubled in size. Reserve chocolate syrup packet from brownie mix. Gradually add brownie mix to egg mixture, beating until well blended. Fold in melted chocolate chip mixture. Divide batter evenly into greased muffin cups (Cups will be full). Bake at 400*, 10-14 minutes or until edges are set. DO NOT OVERBAKE. Centers will be soft. Cool 2 minutes.

To serve...when cakes are cooling, drizzle chocolate syrup from packet onto individual plates. Run knife around edge of each cake to loosen. Invert warm cake over chocolate on each plate. Decorate each serving with strawberry and/or mint sprig. Serve with ice cream. 12 SERVINGS

http://www.recipelink.com/msgid/0064859

I like this recipe, which I got from CrashTestKitchen. Here's the link to the page and video: http://www.crashtestkitchen.com/heart-me…
but you just need the recipe: http://www.crashtestkitchen.com/heart-me… This dessert has recently become popular, and I've had some bad restaurant and store bought ones, which is a proper recipe.

Check out the Macaroni Grill chocolate cake recipe. Delicious.

This free 88 page pdf on cooking mastery may help you.

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