Quick but delish Chocolate Lava Cake recipe?

the best and easiest recipe i've ever made....

Chocolate Lava Cake :

http://www.noobcook.com/chocolate-lava-cake/

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...also a good recipe is this one:

Chocolate Lava Cake :

3/4 cup flour

1 1/3 cup brown sugar, divided use

1/2 cup cocoa powder, divided use

1 1/2 tsp baking powder

1/2 tsp salt

1/2 cup milk

3 tbsp melted butter, unsalted

1/2 cup chopped bittersweet chocolate

1 tbsp vanilla extract

1 1/4 cups hot water

-- Preheat oven to 350F.

-- Combine flour, 2/3 cup brown sugar, 1/4 cup cocoa, baking powder and salt in an 8×8 inch baking pan and stir with a fork. Make sure there are no brown sugar lumps. Mix in milk and butter until batter is uniformly smooth.

-- Combine 2/3 cup brown sugar, 1/4 cup cocoa and chopped chocolate, again making sure there are no brown sugar lumps. Sprinkle evenly over batter.

-- Add vanilla to hot water and pour over the top. DO NOT MIX.

-- Bake for 30-35 minutes, until surface of the cake looks dry. The lava might bubble around the edges. Allow to cool for 10 minutes before serving.

-- Scoop into individual dishes. Serve with vanilla bean icecream and garnish with chocolate shavings.

** This cake can be stored for one day at room temperature. Reheat before serving.

## Also, you can drizzle it with caramel sauce or raspberry sauce... :)

Quick Raspberry Sauce :

2 pints raspberries

1/4 cup sugar

1 tablespoon lemon juice

-- Combine raspberries and sugar in a saucepan. Add the lemon juice. Cook until raspberries are broken down, about 10 minutes. Remove from the heat and strain to eliminate seeds.

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1 box of devils food cake mix 1 can of pumpkin (not the pie filling, just pumpkin) 8-9 oz of bittersweet chocolate (regular is ok too) chopped 1 cup of heavy cream mix the cake mix and can of pumpkin together and bake at 400 degrees for about 15-20 minutes. The batter will be a little lumpy. Bring the cream to a boil and immediatly pour it over the chocolate. Stir until it is well mixed. Then put everything together like a lava cake. The cake is actually healthy for you because of the pumpkin and it tastes AMAZING! And the chocolate sauce is called ganache (what they use to make lindore truffles). Thats my own recipe. And you can use a can of pumpkin with any box cake mix!

Chocolate lava 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

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 souffle 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.