So this isn't exactly mine...

My friend Jenny (shout out!) took me to St. Louis' number one rated restaurant for my birthday last year, Niche. It was amazing.  For dessert we ordered the only thing that you could possibly order when it is an option on the menu...the Chocolate Lava Cake with Chocolate Coconut Ice Cream (picture above).   

So for her birthday, I decided I would make Jenny a chocolate lava cake.  It wasn't too bad...not Niche good...but homemade great.  It was so easy I felt like a master chef.  So here is the recipe, no picture :(, but it doesn't look too much different from above.  I left it in the ramekin and had no chocolate swirl...maybe next time.  

Martha Stewart's Great Food Fast

4 tablespoons unsalted butter, at room temp, plus more for ramekins

1/3 cup granulated sugar, plus more for ramekins

3 large eggs

1/3 cup all purpose flour

1/4 teaspoon salt

8 ounces bittersweet chocolate melted

confectioner's sugar, for dusting

whipped cream for serving (YEAH RIGHT!  GET ICE CREAM...MUCH BETTER!)

1. preheat oven to 400 degrees..  generously butter 4 ramekins.  dust with granulated sugar and tap out excess.  set aside.

2. in the bowl of an electric mixer, cream the butter and granulated sugar until fluffly.  add the eggs one at a time, beating well after each addition.  with the mixer on low speed, beat in the flour and salt until just combined.  beat in the chocolate (do not overmix).  divide the batter evenly amont the prepared ramekins.

3. place the ramekins on a baking sheet, bake just until tops of the cakes no longer jiggle when the pan is lightly shaken, 8-10 minutes.  removed from the oven, let stand for 10 minutes. 

4. to serve, turn our the cakes, and place on serving plates, top sides up.  dust with confectioners sugar and serve with whipped cream ice cream.  

The trick is don't overbake.  I checked on the cakes after 8 minutes and let them go one more minute...they were perfect.  

Good luck!