Molten Martha

So for my mother-in-law, Donna's, birthday, I decided to try to make molten chocolate cakes. I've had them in restaurants (most recently at Chianti in Bay Ridge, where we think an employee lifted Michael's credit card number). They taste really yummy...warm and gooey and most of all, chocolatey.

I had actually made something similar 7 or 8 years ago, for my sister's birthday, out of a Martha Stewart magazine. I couldn't find the original recipe that I used, but I found another one on the M.S. website.

I have to say, I was terribly disappointed in how these turned out. Admittedly, I left them in longer than I should have, so there was no dramatic "lava" flow when you cut into them. That didn't bother me as much as the fact that the cakes were so darn dense...almost like a flourless cake, but without being intentional (plus this recipe did have flour). I think I'm just going to have to dig around and see if somehow I can find the recipe...I know it was in the Feb. 2002 issue.